We have April 24th All Wrapped Up!

Chorizo Pigs in a Blanket with Cilantro Dip

Ingredients

For pigs:

• 1¼ pound  Tejano Texas Sausage Links
• 2 tubes (7.5 oz) refrigerated biscuit dough

For dip:

• 3 Tablespoons chopped fresh parsley
• 3 Tablespoons chopped fresh cilantro
• 1 teaspoon grated lemon zest
• 2 minced garlic cloves
• ½ cup extra-virgin olive oil
• Salt to taste
• Pepper to taste

Directions

1. Preheat oven to 375°F. Line two baking sheets with parchment paper.
2. Cook sausage links in a skillet over medium heat until done, about 10 minutes. Let cool slightly. Slice each link into 1½- to 2-inch pieces.
3. Separate refrigerated biscuit dough and cut each biscuit in half. Stretch halves into 4-inch rectangles. Wrap dough rectangles around sausage pieces.
4. Bake pigs seam side down on baking sheets until golden, 10 to 12 minutes.
5. Meanwhile, make dip: Combine parsley, cilantro, lemon zest, garlic and olive oil. Season with salt and pepper. Serve pigs with dip.

BBQ Pigs in a Blanket

Ingredients

• 32 cocktail franks
• 3 Tablespoons Honey Mesquite Barbecue Sauce
• 1 Tablespoon maple syrup
• 8 ounces refrigerated crescent dinner rolls

Directions

1. Sauté wieners in barbecue sauce and maple syrup until heated through. Cool for 5 to 10 minutes.
2. Separate crescents into triangles. Cut each triangle into four wedges, making four very thin, long triangles. Wrap one triangle of dough around each cocktail wiener and pinch the ends to seal.
3. Arrange on ungreased baking sheets and bake at 350º until golden, about 10-12 minutes.

Hot Hogs in a Blanket

Ingredients

• 7 ounces all-butter puff pastry, thawed and cut into four 5-inch squares
• 1 large egg yolk mixed with 1 Tablespoon of water
• 4 Hot Texas Sausages
• 1/4 cup Major Grey’s chutney
• 2 Tablespoons whole-grain mustard

Directions

1. Preheat the oven to 375° and position a rack in the center. Arrange the puff pastry squares on a work surface and brush the top edges with the egg wash. Place the sausages on the bottom edges and roll up the pastry, pressing the edges to seal. Freeze the logs for 10 minutes, or until firm.
2. Cut the logs into 1/2-inch slices and place them cut side up in three mini muffin pans. Bake for 25 minutes, until golden and sizzling. Turn out onto a paper towel-lined rack to cool.
3. Meanwhile, in a mini food processor, pulse the chutney and mustard just until the chutney is chopped. Spoon a dollop of the chutney mustard on each slice and serve.

Breakfast Pigs in a Blanket

Ingredients

For the Pancakes

• 3 cups all-purpose flour
• 2 cups pancake mix
• 1 cup milk flour
• 12 Tablespoons unsalted butter, cut into 1/2″ pieces
• 1/2 cup malted milk powder
• 2 Tablespoons baking powder
• 1 teaspoon salt
• 2 lightly beaten large eggs
• 1 Tablespoon baking soda
• 2 cups cake flour
• 1/2 cup buttermilk

For the Pigs in a Blanket

• 8 cups vegetable oil, for frying
• 8 (2-ounces) cooked Original Texas Sausage Links
• 8 craft sticks, chop sticks or wooden skewers

Directions

For the Pancakes

1. Process all the ingredients in a food processor until they are an even sandy texture, store frozen (up to 2 months).
2. Heat a lightly-oiled pan on medium. Pour batter into pan and cook until pancakes are browned on both sides.

For the Pigs in a Blanket

1. Pour the oil into a Dutch oven or a table top fryer. Heat over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer.
2. Meanwhile, cut the sausage in half widthwise and insert a stick lengthwise into each sausage (try to keep the stick aligned in the center of the sausage), leaving about two inches of the stick exposed at the bottom; set aside.
3. When the oil is ready, evenly dip a sausage into the batter by holding the stick and rotating the sausage as needed until it’s completely covered with batter. Immediately place into the hot oil. Repeat with a second sausage. Fry, turning occasionally, until light golden brown all over, about 3 minutes. Using tongs, transfer the pigs in a blanket to the wire rack on the baking sheet and place in the oven.
4. Repeat with the remaining sausages, working with two at a time, refilling the glass with batter as needed, and letting the oil return to 360°F between frying. Serve with maple syrup.

Cow in a Blanket Lollipops

Ingredients

• 1 puff pastry sheet
• 1 cup low-fat cheddar cheese, shredded
• 1 egg, mixed thoroughly with 1/2 cup water and Tablespoon of Dijon mustard
• 6 all Beef Texas Sausages
• flour, as needed

Directions

1. Preheat oven to 400 degrees.
2. Flour puff pastry sheet and add cheddar cheese to one side of the pastry sheet; evenly distributing the cheese and flattening with your hands. Place one end of pastry dough over cheese end and fold over.
3. Using a floured rolling pin, roll out dough. Brush Dijon egg wash all over dough
4. Place sausage, cut to fit, at one edge of dough, then roll pastry dough around it.
5. Cut off excess dough with a knife, then pinch the ends together.
6. Place on a covered parchment paper baking sheet.
7. Bake for 8-12 minutes or until golden brown.
8. To serve, take a skewer and insert the flat side into sausage.