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In the Kitchen
Recipe courtesy of Amanda Freitag
Recipe courtesy of Amanda Freitag
Show:
American Diner Revival
Episode:
From a Blank Box to 70s Spectacular
Everything-Spiced Pigs-in-a-Blanket with Cherry Pepper Relish and Horseradish Honey Mustard
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- Level: Intermediate
- Total: 55 min
- Active: 35 min
- Yield: 4 servings
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- Level: Intermediate
- Total: 55 min
- Active: 35 min
- Yield: 4 servings
Ingredients
Cherry Pepper Relish:
Horseradish Honey Mustard:
Everything Spice:
Pigs-in-a-Blanket:
Directions
- For the relish: Add the cherry peppers, garlic, honey, cider vinegar, olive oil and salt to the bowl of a food processor. Pulse to combine. (Makes 2 cups.)
- For the mustard: Add the whole-grain mustard, yellow mustard, honey and horseradish to a small bowl. Stir to combine. (Makes 2 cups.)
- For the everything spice: Add the poppy seeds, sesame seeds, dried garlic, dried onion, salt and pepper to a small bowl. Stir to combine. (Makes 1 cup.)
- For the pigs-in-a-blanket: Preheat the oven to 400 degrees F.
- Cut each piece of puff pastry in half, and roll each half around a sausage link, using a bit of egg wash to adhere. Place the piggies seam-side down, brush with egg wash, and sprinkle each with 1 teaspoon of the everything spice. Transfer to a parchment-lined baking sheet and bake until golden and puffy, 15 to 20 minutes.
- Serve the pigs-in-a-blanket with the cherry pepper relish and horseradish honey mustard.
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