Standard Pigs in a Blanket with Samuel Adams Summer Ale Honey Mustard Miso

Standard Pigs in a Blanket with Samuel Adams Summer Ale Honey Mustard Miso

Sam Adams

Pastry-rolled cocktail franks are undergoing a newfound wave of popularity, appearing everywhere from wedding halls to backyard barbecues. There are even restaurants that serve only pigs in a blanket. Tapping into this trend, Samuel Adams has teamed up with Chef David Burke to create three unique pigs in a blanket recipes that are easy to execute and perfect for summer entertaining.

Notes

Samuel Adams Summer Ale Tasting Notes from Samuel Adams Brewer Jennifer Glanville:
• The combination of the Grains of Paradise and lemon zest in the beer adds layers of bright and spicy flavors to this savory dish. 
• The distinct flavors of miso - salty, sweet, savory and earthy - are brought forward by the peppery character from the Grains of Paradise, while the bright lemon flavor balances the acidic, sweet taste of the mirin and the honey.

Samuel Adams Beers of Summer Pairing:
In addition to Samuel Adams Summer Ale, this dish can be paired with Samuel Adams Belgian Session. With crisp notes of fruit, toffee and caramel, Samuel Adams Belgian Session is a great accompaniment to the subtle sweetness of the Summer Ale Honey Mustard Miso, as well as the heat of the Togarashi spice.
 

Ingredients

For the Standard Pigs in a Blanket:

  • sheet puff pastry
  • Dijon mustard, to brush
  • 1  Pound  Kobe beef cocktail franks (if unavailable, any high-quality cocktail frank will do)
  • Eggs, to wash

For the Samuel Adams Summer Ale Honey Mustard Miso:

  • 1/2  Cup  miso paste
  • 1/4  Cup  Samuel Adams Summer Ale
  • 3  Tablespoons  Dijon mustard
  • 3  Tablespoons  honey
  • 2  Teaspoons  soy sauce
  • 1/4  Cup  mirin
  • Salt and pepper, to taste

Directions

For the Standard Pigs in a Blanket:

Brush the sheet of puff pastry with Dijon mustard, then cut into 1 ½-inch wide strips, wide enough to roll a cocktail frank and leave a ½-inch overlap per frank.

Begin rolling the first Pig in a Blanket, leaving enough puff pastry to fold over and seal the cocktail frank.

Brush the ends of the puff pastry strip with egg wash to seal over the cocktail frank.

Continue rolling the cocktail franks in the puff pastry, cutting and sealing as you go.

Place the rolled Pigs in a Blanket, seam side down, on a parchment lined sheet tray, and brush with egg wash.

Bake at 375 degrees F for 15 minutes, or until golden brown.

*Variation:
For a spicy kick, the Standard Pigs in a Blanket can easily become Togarashi Pigs in a Blanket. Once the cocktail franks are rolled in puff pastry, brush the top of each with egg wash and sprinkle with Togarashi. Bake as directed.

For the Samuel Adams Summer Ale Honey Mustard Miso:

In a bowl, whisk together all of the remaining ingredients (miso paste, mirin, Samuel Adams Summer Ale, honey, Dijon mustard, soy sauce, salt and pepper).

Place in a serving bowl and serve room temperature to warm as a dipping sauce for the Pigs in a Blanket.

Nutritional Facts

Total Fat
5g
7%
Sugar
2g
2%
Saturated Fat
2g
8%
Cholesterol
15mg
5%
Carbohydrate, by difference
3g
2%
Protein
5g
11%
Vitamin A, RAE
7µg
1%
Vitamin B-12
1µg
42%
Vitamin C, total ascorbic acid
9mg
12%
Vitamin K (phylloquinone)
1µg
1%
Calcium, Ca
7mg
1%
Choline, total
3mg
1%
Folate, total
3µg
1%
Iron, Fe
1mg
6%
Magnesium, Mg
9mg
3%
Niacin
1mg
7%
Phosphorus, P
44mg
6%
Selenium, Se
7µg
13%
Sodium, Na
426mg
28%
Water
29g
1%
Zinc, Zn
1mg
13%

Pigs in a Blanket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Pigs in a Blanket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Pigs in a Blanket Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontés with veal dishes.