Pigs in Sleeping Bags

Name: Pigs in Sleeping Bags
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons caraway seeds, toasted, lightly crushed; 1 Tbsp Dijon mustard plus more for serving; 1 large egg, beaten to blend; 2 larges garlic cloves, minced; 227 grams ground pork; 12 servings Kosher salt and freshly ground black pepper; 3 Tbsps panko (Japanese breadcrumbs); 397 grams package Dufour Pastry Kitchens frozen puff pastry, thawed; 177 milliliters drained sauerkraut; 59 milliliters minced shallot; 1 Tbsp unsalted butter; 3 Tbsps whole milk

Pigs in Sleeping Bags might be just the side dish you are searching for. This recipe serves 12. One serving contains 262 calories, 7g of protein, and 18g of fat. This recipe covers 6% of your daily requirements of vitamins and minerals. Head to the store and pick up sauerkraut, ground pork, milk, and From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Melt butter in a small skilletover medium heat.

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Butter

Add shallotand cook, stirring occasionallyand reducing heat if needed toprevent burning, until soft,4-5 minutes.

Add garlic andcook, stirring occasionally,until aromatic, about 1 minute.

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Garlic

Transfer shallot mixture to alarge bowl and let cool.

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Shallot

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Bowl

Combine panko and milk ina small bowl; let stand until milkis absorbed, 2-3 minutes.

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Panko

Milk

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Bowl

Addto bowl with shallot mixture.Squeeze any excess liquid fromsauerkraut; coarsely chop andadd to bowl. Stir in 1 tablespoon Dijonmustard and caraway seeds;season with salt and pepper.

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Salt And Pepper

Caraway Seeds

Shallot

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Bowl

Mix well.

Add pork; using a forkor your hands, gently mix untiljust combined (do not overmix).

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Pork

Line a baking sheet withparchment paper.

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Baking Sheet

Roll outpastry on a lightly flouredsurface to a 14x10" rectangle.

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Roll

Cut lengthwise into three14x3 1/3" strips.

Transfer strips toprepared baking sheet. Usingone-third of sausage filling andleaving a 1" border at each end,pat sausage to form a thin logof filling down the center of1 pastry strip. Fold pastry oversausage mixture to enclose,then press pastry together toseal. Fold seam under to ensurethat sausage is tightly wrapped.Repeat with remaining pastryand sausage mixture.

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Sausage

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Baking Sheet

Cut small diagonal slits at1" intervals along top of pastries(to help release steam).

Brushtop and sides of pastry withbeaten egg; chill in freezer forabout 30 minutes. DO AHEAD:Pastries can be made 2 weeksahead. Cover tightly with plasticwrap, then foil, and keep frozen.

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Egg

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Aluminum Foil

Preheat oven to 425°F.

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Oven

Bakepastries (if frozen, no needto thaw) until puffed and lightbrown, about 15 minutes.Reduce heat to 350°F; continuebaking until sausage is cookedthrough and pastry is goldenand completely puffed, about25 minutes.

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Sausage

Let cool slightly.

Cut sausage rolls crosswiseinto 1" pieces.

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Sausage

Roll

Serve with a bowlof Dijon mustard for dipping.

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Dijon Mustard