Best 6 Hungarian Pigs In Blanket Recipes

HUNGARIAN PIGS IN THE BLANKET, MARANITOS HUNGAROS ENVUELTOS, SORMA OR TOLTOTTKAPOSZTA

Steps:

• 1. Fill very large heavy pot with about 16 ounces of water. Add a few grains of salt to the water put on stove to boil. Take large head cabbage and cut the core leval so the cabbage will stay sitting core side down in the pot. Cover and steam for about five minutes. Remove cabbage from the pot onto a large baking pan, like a lasagna pan. Slowly remove the leaves whole making sure not to tear them. This takes a while do all the cabbage like this when you get to some of the leaves that are hard again put cabbage head back into the pot and steam for about four minutes more until leaves start to soften. Again remove head to the large pan careful not to burn yourself. Remove the leaves very gently so they do not tear. Do not throw the large outer leaves nor the small leaves (inner part) of the cabbage away. Save them when you have taken all of the leaves off set them all aside. Leaves should be pliable and soft enough to roll around a ball of ground meat.
• 2. Next take your salt pork or you can use thick bacon if you dont have salt pork and render down in a large heavy pot. When the salt pork or bacon gets crisp remove from the pot to a seperate dish. In the rendered fat left in the pot add one of the diced onions and the mashed garlic saute until the onion is limp. Now add the mashed tomatos and the tomato juice. Now add the tablespoon of sugar, 1 teaspoon of salt, the peppercorns and the bay leaves. Simmer this sauce with the broken down tomatos in it for 5 minutes. While the sauce simmers go to the next step.
• 3. In a large bowl combine and mix both of the ground meats. Add remaining diced onion, the paprika, 1 teaspoon salt, ground black pepper, raw rice, and the eggs. Mix well with your hands so as to incorporate everything very well. Let sit for a bit about five minutes. While the meat is resting open package of sauerkraut put in a colander or strainer and rinse under cool water. Leave over a bowl so the sauerkraut drains well.
• 4. Now take your meat and and roll about the size of a meatball in your palm, next take a cabbage leaf and put the meat at the base of the cabbage leaf and flatten the meat ball so it looks more like a sausage and roll the cabbage leaf around the meat. Continue to roll around the meat and then if the sides are to long take a knife and cut the sides down a little and then tuck each side of the cabbage leaf into the roll. Set the rolls in a pan seam side down. Do all of them like this until you have used all of the ground meat and used all of the cabbage leaves. There is always all the little ends that you cut off put them aside and the large outer leaves that you have saved and the inner small cabbage leaves.
• 5. Now you are going to assemble everything together. In a very large cooking pot. First get two ladlefuls of sauce and pour into the bottom of the pot. Begin to lay your little cabbage rolls all around on top of the sauce. Next get a handfull of the sauerkraut and sprinke over the cabbage rolls. Now get the crispy salt pork or bacon and lay the pieces over the cabbage rolls. Now get two more laddles of sauce and pour over the bacon and cabbage rolls. Now take more cabbage rolls and lay across the other rolls using them all. Now take some more of the saurkraut and sprinke over the cabbage rolls. Add another two ladlefulls of sauce over the rest of the rolls and take all of the pieces of cut up cabbage pieces and sprinkle over the rolls. Now take the the small cabbage leaves and cover all of the rolls. Put some more sauce over them and finally take the large outer leaves cover the small leaves if there is any sauce left pour over the top. Cover with a tight lid and over a low flame cook for two and half hours. do not uncover or disturb while cooking. After the time has passed check one cabbage roll cut in half if the rice is cooked cabbage rolls are done.
• 6. Sometimes my grandmother Julia would slice up delicious Hungarian sausage and cook it in the pot with the cabbage rolls. It is very hard to find hungarian sausage around here if you can find it it gives the pigs a wonderful flavor. Serve with crusty bread and cold beer. Delicious. Enjoy

PIGS IN BLANKETS

Steps:

• Preheat the oven to 425 degrees F.
• Measure 2 cups of flour into a bowl, add the salt and grated cheese and mix lightly with a fork. Pour the milk into a measuring cup to come up to 1-cup mark and then crack in the egg and add the oil. Beat to combine, then pour into the dry ingredients, forking to mix as you go. You may, at the end, feel the dough's either too dry or too damp: add either more milk or more flour and fork together again until you've got a soft dough that's not too sticky to be rolled out.
• Break the dough into 2 pieces and roll 1 piece on a lightly floured surface. Scone dough is a dream to work with; in fact, I find it deeply pleasurable. Just roll as clumsily and heavy handedly as you like: no harm will come to it. You want a thin, but not exaggeratedly so, rectangle. A square wouldn't be the end of the world either, so don't start getting out the geometry set: this is the roughest of instructions.
• Cut the dough into approximately 1 3/4-inch strips, and then cut each strip at approximately 2 1/2-inch intervals so that you end up with a collection of small, raggedy oblongs (I just cut each strip as I go, but it's probably more efficient to do the whole batch of dough at 1 time).
• Take a cocktail sausage and put it at 1 end of an oblong at a slight diagonal and then roll up, pressing on the infinitely compliant dough to squeeze it shut, and then place on a nonstick baking sheet, or 1 lined with parchment. Carry on until you've finished all your strips and then get to work with the remaining dough. Three baking sheets should do it.
• Now, dip a pastry brush into the beaten egg mixture and paint on the pastry for a golden glaze. Put in the oven and cook for 12 to 15 minutes, by which time they should be puffy and burnished. Remove from the oven and let cool a little before giving them to the children.

PIGS IN A BLANKET

Steps:

• Preheat the oven to 375°. Working quickly while cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into three equal skinny triangles.
• Place one cocktail sausage on the wide base of one skinny triangle. Roll the sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Place the rolled sausage on a parchment-lined baking sheet, point-side down. Repeat with the remaining dough triangles and sausages.
• Whisk together the egg with 1 teaspoon water in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with the everything bagel seasoning, if desired. Bake at 375° until the dough is puffed and golden brown, 12 to 15 minutes.
• Make the dipping sauces (optional): For the Spicy Mayo Dipping Sauce, stir together the mayo and chile-garlic sauce in a small bowl until smooth. For the Maple-Dijon Dijon Dipping Sauce, stir together the mustard and syrup in a small bowl until smooth. For the Quick Ranch, stir together the sour cream, pickle juice, and chives in a small bowl until smooth.
• Serve the pigs in a blanket warm with Spicy Mayo, Maple Dijon, or Quick Ranch Dipping Sauces.

PIGS IN A BLANKET

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Wrap cheese around each frankfurter then the biscuit around that. Put on cookie sheet with the overlap of biscuit faced down, so you don't have to use tooth picks.
• Bake in preheated oven until biscuits are brown, about 10 to 15 minutes.

PIGS IN A BLANKET

Steps:

• Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. , Bake 12-15 minutes or until golden brown.

HUNGARIAN PIGS IN BLANKET

Steps:

• steam cabbage until soft enough to fold.
• mix onion rice pork paprika and salt. place small amount of mixture on each cabbage leaf and roll tightly.
• In a large pan alternate layers of sauerkraut and cabbage rolls. Cover all with tomato juice.
• Cook @ 350 2-3 hours.