Saucijzebroodjes - Pigs in a Blanket |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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Hollanders like plain, substantial food and lots of it. This recipe differs from many of the other pig-in-the-blanket recipes as it does not use sausage. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Ingredients:
2 cups flour |
3 teaspoons baking powder |
1/2 teaspoon salt |
2 tablespoons butter |
2/3 cup milk |
1 1/2 lbs ground pork (lean) |
1 1/2 cups rusks, crumbs |
1 egg |
1/2 cup milk |
salt and pepper, to taste |
Directions:
1. For the blankets: Sift dry ingredients together in a bowl.
2. Cut butter in with a pastry blender.
3. Mix to a soft dough with milk.
4. Roll out a little thicker than a piecrust and cut into squares.
5. For the filling: Season meat; add crumbs, eggs and milk.
6. Fill squares with meat mixture, pinch ends together, place in a pan and bake in a preheated, moderate oven (350F) 1/2 hour until brown.
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