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.
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.
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.
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.
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.