Haute "Hogs" in a Blanket

Yield 4 entree servings

Ingredients:

1 cup all-purpose flour
1-1/2 teaspoons baking powder
1/4 teaspoon salt
2 tablespoons vegetable shortening, chilled
1/3 cup beer
4 teaspoons mustard with horseradish + some for dipping
16-ounces fully cooked smoked sausage, drained, patted dry and cut into 4 pieces (each measuring about 4 inches)

Directions:

  1. Preheat oven to 400 degrees F. Spray a heavy, shiny baking sheet with nonstick cooking spray.
  2. Sift flour, baking powder and salt together. Cut in shortening with pastry blender until mixture resembles fine crumbs.
  3. With a fork, add beer and stir to form soft dough. Turn onto lightly floured surface and knead, with floured hands, only about 10 times.
  4. Roll dough into a rectangle, -inch thick, measuring 10 x 8-inches. Cut into 4 small rectangles, each measuring 5 x 4-inches.
  5. Spread each section of dough with 1 teaspoon mustard. Place sausage at top of dough and roll up tightly, pinching ends of dough to seal. Repeat to make four sausage rolls.
  6. Place sausage rolls, seam side down, on prepared baking sheet, allowing 1-inch space between each.
  7. Bake in a preheated oven for 17 to 20 minutes or until golden brown. 
  8. Serve with mustard with horseradish or One-Alarm Mustard Dip.
One-Alarm Mustard Dip

Ingredients:

cup yellow mustard
2 tablespoons Dijon mustard
2 teaspoons catsup
1 teaspoon hot sauce* (see Note)
1/2 teaspoon ground cayenne* (see Note)

Directions:

1. Combine ingredients and cover. Chill at least 30 minutes before serving.
2. NOTE: For hotter flavor, double portions of hot sauce and cayenne.
 
National Hot Dog & Sausage Council