Introduction
Pigs in Sleeping Bags is a unique and delightful recipe that combines the savory flavors of traditional German sausage with the flaky goodness of puff pastry. This dish, named for its resemblance to a cozy pig snuggled inside a blanket, offers an unexpected twist on classic comfort foods.
Tips for this recipe
To ensure the best results with Pigs in Sleeping Bags: start by preheating your oven and preparing all ingredients beforehand. Properly chill the puff pastry to prevent it from becoming soggy when incorporated with sauerkraut. Mix the filling gently but thoroughly for even distribution of flavors.
Why you will love this recipe
Pigs in Sleeping Bags is an adventurous dish that celebrates culinary creativity and tradition. The marriage of savory sausage with sweet, buttery puff pastry offers a complex flavor profile that caters to both meat lovers and those seeking new taste experiences.
Ingredients
- 1 tablespoon unsalted butter
- 1/4 cup minced shallot
- 2 large garlic cloves, minced
- 3 tablespoons panko (Japanese breadcrumbs)
- 3 tablespoons whole milk
- 3/4 cup drained sauerkraut
- 1 tablespoon Dijon mustard plus more for serving
- 3/4 teaspoon caraway seeds, toasted, lightly crushed
- Kosher salt and freshly ground black pepper
- 8 ounces ground pork
- 1 14-ounce package Dufour Pastry Kitchens frozen puff pastry, thawed
- All-purpose flour (for dusting)
- 1 large egg, beaten to blend
Adviced equipments
Baking Sheet: For baking the sausage patties. Pastry Cutter: Optional for making pastry dough from scratch, but not necessary with frozen puff pastry. Rolling Pin: Useful if you’re working with homemade pastry or need to shape the sausage mixture evenly. Food Processor: Ideal for quickly mixing and processing ingredients like sauerkraut and butter. Oven Mitts: To handle hot baking sheets safely. Cooking Spray (Optional): Helps prevent sticking, though not necessary with properly rolled puff pastry. Parchment Paper: Useful for lining the baking sheet to avoid sticking and ensure easy cleanup. Cutting Board: For safely preparing ingredients. Measuring Cups and Spoons: Essential for precise measurements. Mixing Bowls: Required for combining ingredients thoroughly. Sausage Stick / Cocktail Skewers: Not directly related to the preparation of this recipe but could be used as serving skewers if desired.
History of the recipe
The concept of sausage encased in pastry is a culinary delight that transcends borders and generations. Pigs in Sleeping Bags draws inspiration from European dishes like blood pudding, which traditionally involved stuffing meats into animal casings—here reimagined within the light, flaky confines of puff pastry. This modern twist pays homage to these historical techniques while adding a creative spin that’s both fun and delicious.
fun facts about this recipe
Did you know? Puff pastry has its origins in French cuisine, with the technique of laminated dough believed to have been developed by Marie-Antoine Carême and Auguste Escoffier at the start of the 19th century. Incorited into this recipe is a nod to their craftsmanship, as well as an embrace of culinary experimentation that brings together ingredients like sausage and sauerkraut in unexpected harmony.
