I feel like pork is the new “in thing.” For me, it has never lost it’s luster, but I really feel like it has been making a big comeback since this commercial: “Pork, the other white meat…” When we were in NYC this summer we ate at Swine, definitely a place that was all about the Pig, and in Seattle they are hyping up another new restaurant focusing on that pink animal – Le Petit Cochon. It always cracks me up when someone finds out that I am jewish, then assumes that I don’t eat pork. I realize that my grandparents would probably not like this post very much – but I have to admit, it has a very fond place in my heart. Come on, everything is better with bacon, even butter.
This recipe was in my pile for a very long time – after finding it in Bon Appetit. It was one of those recipes that I knew I had to make, but I also had to find the right time to make it. It called for Dufour puffed pastry, which just happens to be one of the most delicious puffed pastry that you can buy frozen. I am sure that the ratio of butter to flour is ridiculous, but it is completely worth it. So – how about some pig with that butter? And that’s all she wrote.
This recipe is not for everyone – there are multiple steps, and you really much have a very large spatula in which to transfer these babies onto the cookie sheet – otherwise, think ahead, and place the puffed pastry on the cookie sheet before placing the filling on top. If you do attempt this though – you will certainly not be disappointed – this was outstanding. The girls really loved them as well – even though they were both very afraid when they saw the sauerkraut. I served them for dinner – by cutting them in half – but you could easily slice these unto small pieces and serve them as an appetizer, as the recipe says below.
Ok – off to get rid of this headache I have had all week. In fact, rolling up into a sleeping bag sounds just about perfect right now – I promise to come out for bacon.
- 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
Melt butter in a small skillet over medium heat. Add shallot and cook, stirring occasionally and reducing heat if needed to prevent burning, until soft, 4-5 minutes. Add garlic and cook, stirring occasionally, until aromatic, about 1 minute. Transfer shallot mixture to a large bowl and let cool.
Combine panko and milk in a small bowl; let stand until milk is absorbed, 2-3 minutes. Add to bowl with shallot mixture. Squeeze any excess liquid from sauerkraut; coarsely chop and add to bowl. Stir in 1 tablespoon Dijon mustard and caraway seeds; season with salt and pepper. Mix well. Add pork; using a fork or your hands, gently mix until just combined (do not overmix).
Line a baking sheet with parchment paper. Roll out pastry on a lightly floured surface to a 14×10-inch rectangle. Cut lengthwise into three 14×3 1/3-inch strips. Transfer strips to prepared baking sheet. Using one-third of sausage filling and leaving a 1-inch border at each end, pat sausage to form a thin log of filling down the center of 1 pastry strip. Fold pastry over sausage mixture to enclose, then press pastry together to seal. Fold seam under to ensure that sausage is tightly wrapped. Repeat with remaining pastry and sausage mixture.
Cut small diagonal slits at 1 inch intervals along top of pastries (to help release steam). Brush top and sides of pastry with beaten egg; chill in freezer for about 30 minutes. DO AHEAD: Pastries can be made 2 weeks ahead. Cover tightly with plastic wrap, then foil, and keep frozen.
Preheat oven to 425°. Bake pastries (if frozen, no need to thaw) until puffed and light brown, about 15 minutes. Reduce heat to 350°; continue baking until sausage is cooked through and pastry is golden and completely puffed, about 25 minutes. Let cool slightly. Cut sausage rolls crosswise into 1 inch pieces. Serve with a bowl of Dijon mustard for dipping.
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