Standard Pigs In A Blanket With Samuel Adams Summer Ale Honey Mustard Miso

4 from 1 ratings

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.

Servings

servings

Ingredients

1 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
1/2 cup miso paste
1/4 cup samuel adams summer ale
3 tablespoon dijon mustard
3 tablespoon honey
2 teaspoon soy sauce
1/4 cup mirin
salt and pepper, to taste

Directions

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.
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.