Pigs in Blankets
Show: Emeril LiveEpisode: Happy Happy Hour
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- Recipe categories: Meat, Pork, Sausage,
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Average Rating:
Total Reviews: 6
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By JulieBulie
Trenton, Ontari...
on September 08, 2010
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Did these for a retro/mad men party. Used Spanish chorizo which is dry cured and quite hard, unlike the Mexican chorizo (which is delicious, but more like breakfast sausage.
I cut the chorizo into 6 inch links, wrapped them in puff pastry, and sliced them into rings before baking. Stuck them all with cocktail toothpicks to give more of a cocktail party feel. These flew off the table. Will make these again, and again!
By lauracandrews_9...
Chicago, IL
on February 03, 2008
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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!
By katy.skaer_5296481
St. Louis, MO
on August 18, 2007
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Always a classic! For a spicier touch try andouille sausage insteady! Awesome!
By chrisfalconbury...
lawrenceville, IL
on April 14, 2007
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SSSSSSOOOOOOOOOOOOO good ,but it does taste a little weird as though it had a minor extra bit!!
By damaris_peds_68...
RIDGEWOOD, NY
on December 30, 2006
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When i think pigs in blankets i think of hot dogs but this is such a great little appertizer thank you for sharing your recipe
By MWalker
California
on January 06, 2005
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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.