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Pigs in Spicy Blankets (Guy Fieri) Recipe

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Pigs in Spicy Blankets (Guy Fieri)
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Ingredients
26
Count
Nutrition
400
Calories
Total time
135
Minutes
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Ingredients:

Directions:

  1. Make the sausage: Toast the coriander, fennel and caraway seeds in a small skillet over high heat, stirring, until fragrant, 3 to 4 minutes. Cool completely, then grind with a mortar and pestle or a spice grinder. Add the garlic, sage, 1 teaspoon salt, 1 teaspoon black pepper and the red pepper flakes; grind to mix. Combine the spices with the ground pork in a bowl. Add the maple syrup and mix. Cover and refrigerate 30 minutes.
  2. Meanwhile, make the dough: Combine the flour, brown sugar, baking powder, Italian seasoning, mustard powder, baking soda, cayenne and sea salt in a food processor; pulse to combine. Add the butter and pulse 5 to 6 times (for 4 to 5 seconds each time), until the mixture resembles cornmeal. Add the mozzarella and pulse 3 to 4 times, until well combined. Add the buttermilk and process until a ball forms. Wrap in plastic wrap and refrigerate at least 30 minutes.
  3. Form the sausage mixture into 16 mini sausages, about 4 inches long (use about 2 tablespoons sausage for each). Heat a large nonstick skillet over medium-high heat. Cook the sausages in 2 batches until cooked through, 4 to 5 minutes per side. Cool on paper towels.
  4. Turn the dough out onto a floured surface. Sprinkle with flour, then gently pat out and roll into a 12-by-16-inch rectangle. Trim the edges to make them even. Cut the rectangle in half crosswise, then cut each half into four 3-by-8-inch strips. Cut each strip in half diagonally to form 16 long triangles. Transfer to a baking sheet, cover loosely with plastic wrap and refrigerate 15 minutes. Meanwhile, preheat the oven to 375 degrees F.
  5. Place 1 sausage on the wide end of a dough triangle and roll up. Repeat with the remaining dough and sausages. Arrange the pigs in blankets 2 inches apart on 2 parchment-lined baking sheets. Brush the tops with the beaten egg and bake until golden, about 15 minutes.
  6. Meanwhile, make the chipotle-agave mustard: Combine the agave, both mustards, the adobo sauce and a pinch of black pepper in a bowl. Serve the pigs in blankets with the mustard.
  7. Photograph by Con Poulos
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 399.69 Kcal (1673 kJ)
Calories from fat 289.41 Kcal
% Daily Value*
Total Fat 32.16g 49%
Cholesterol 52.69mg 18%
Sodium 389.12mg 16%
Potassium 272.25mg 6%
Total Carbs 18.52g 6%
Sugars 5.07g 20%
Dietary Fiber 1g 4%
Protein 8.86g 18%
Vitamin C 0.5mg 1%
Iron 0.5mg 3%
Calcium 129.8mg 13%
Amount Per 100 g
Calories 402 Kcal (1683 kJ)
Calories from fat 291.09 Kcal
% Daily Value*
Total Fat 32.34g 49%
Cholesterol 53mg 18%
Sodium 391.37mg 16%
Potassium 273.82mg 6%
Total Carbs 18.63g 6%
Sugars 5.1g 20%
Dietary Fiber 1.01g 4%
Protein 8.91g 18%
Vitamin C 0.5mg 1%
Iron 0.5mg 3%
Calcium 130.5mg 13%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 10.5
    Points
  • 11
    PointsPlus

Good Points

  • saturated fat free

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