Pigs in Blankets

Recipe courtesy Emeril Lagasse, 2002

Show: Emeril LiveEpisode: Happy Happy Hour

Rated: 4 stars out of 5Rate itRead users' reviews (6)

RECIPE
COMMENTS & REVIEWS(6)

Cook Time:
15 min
Level:
Easy
Yield:
about 6 to 8 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 15 min
Total:: 25 min

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Ingredients

1 1/2 pounds chorizo, cut into 2-inch pieces
1 pound puff pastry, thawed and cut into 2 by 4-inch rectangles
Cornichons
Creole mustard

Directions

Preheat the oven to 350 degrees F. Wrap each piece of chorizo in a piece of the puff pastry, and press the seam to seal. Place, seam-side down, on a baking sheet. Place in the oven and cook until the puff pastry is golden brown, about 10 to 15 minutes. Serve with cornichons and Creole mustard.

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Comments & Reviews

recipe Pigs in Blankets
Anonymous 02-03-2008
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Dripping in Grease
Rated: 1 stars out of 5

These were actually inedible - the chorizo I bought (organic - not cheap stuff) simply oozed grease and soaked through the... puff pastry. The result was grease-soaked blobs. Followed the recipe EXACTLY. Don't try this unless you buy chorizo that you KNOW won't ooze grease like this! We had to throw the whole effort in the trash. Bummer!Read more
recipe Pigs in Blankets
Anonymous 08-18-2007
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good
Rated: 5 stars out of 5

Always a classic! For a spicier touch try andouille sausage insteady! Awesome!
recipe Pigs in Blankets
Anonymous 04-14-2007
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I'M amazed!!
Rated: 4 stars out of 5

SSSSSSOOOOOOOOOOOOO good ,but it does taste a little weird as though it had a minor extra bit!!
recipe Pigs in Blankets
DAMARIS RIDGEWOOD, NY 12-30-2006
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Love it.
Rated: 4 stars out of 5

When i think pigs in blankets i think of hot dogs but this is such a great little appertizer thank you for sharing your... recipeRead more
recipe Pigs in Blankets
Anonymous 01-07-2005
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yummy
Rated: 5 stars out of 5

yummy
recipe Pigs in Blankets
Anonymous 01-06-2005
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Good appetizer
Rated: 4 stars out of 5

This is an unusual appetizer, a big hit on New Years eve. The recipie calls for Chorizo sausage. This is slightly misleading... in CA since mexican chorizo is a soft sauage and not slicable. I used linguica instead, and it worked out great. I am not sure how chorizo is in other places but make sure you are getting a firm sausage that you can easily slice.Read more