Monday, February 13, 2012

Cajun Pig In A Blanket with Yellow Remoulade

Pastry wrapped Cajun andouille sausage with Louisiana yellow remoulade!  Mardi Gras!

     Pig in a blanket hot dogs are an old favorite.  The basic recipe is a hot dog that is wrapped with biscuit dough and then baked.  Many chefs prefer to use puff pastry dough, rather than biscuit dough for a pig in a blanket.  I used puff pastry dough for this recipe.  Pe-made frozen pastry dough sheets are best for recipes like pig in a blanket.  Frozen puff pastry sheets can be found in nearly any grocery store.
     Andouille sausage is a spicy Cajun style smoked sausage.  Andouille can be a large sausage that is two to three inches in diameter.  I happened to see some "large hot dog size" andouille sausages at the market the other day.  For some reason, I instantly thought of making a Mardi Gras style pig in a blanket snack with one of the sausages.  I posted a French pig in a blanket recipe a few months ago that became very popular.  Making a Cajun pig in a blanket turned out to be a good idea and this recipe could very well become a fun Mardi Gras street vendor style snack!
     Remoulade is taken very seriously in Louisiana.  There are several varieties of remoulade in Louisiana.  The southern Louisiana style reddish pink colored remoulade is the most popular and I have posted a few recipe variations for that style of remoulade.  Standard white remoulade is popular in Louisiana and it sometimes accompanies delicate flavored meats and crab.
     Louisiana yellow remoulade is seasoned with curry spices and a generous amount of Louisiana creole mustard.  Louisiana yellow remoulade is a variation of an old classic French remoulade that is seasoned with curry powder.  Yellow remoulade is nice and zesty!
     Orange remoulade is made by adding catsup to a yellow remoulade.  The result is a remoulade that is a little bit zestier than the southern Louisiana remoulade.  I'll be posting a recipe for orange remoulade in my next recipe blog entry.
     With all these Louisiana remoulade versions to chose from, I chose the yellow remoulade for this Cajun pig in a blanket.  I figured that the zesty creole mustard flavor of the remoulade would be nice with the smokey spicy flavor of andouille sausage.  I was right!  Hoooo Dawgy!

     Louisiana Yellow Remoulade Recipe:
     Place 4 tablespoons of mayonnaise in a small mixing bowl.
     Add 2 1/2 tablespoons of Louisiana creole mustard.
     Add 10 to 12 minced capers.
     Add 1 minced garlic clove.
     Add 1 1/2 tablespoons of finely chopped dill baby gherkin pickle or cornichon pickle.
     Add 1/2 tablespoon of minced green onion.
     Add 1/2 tablespoon of minced onion.
     Add sea salt and black pepper.
     Add 1 small pinch of thyme.
     Add 1 small pinch of tarragon.
     Add 1 small pinch of basil.
     Add 1 small pinch of marjoram.
     Add 2 to 3 pinches of cayenne pepper.
     Add 4 pinches of minced Italian parsley.
     Add 3 pinches of turmeric.
     Add 2 pinches of Thai yellow curry powder.
     Add 1 generous squeeze of lemon juice.
     Stir the ingredients together.  The remoulade should be a bright yellow color.  Adjust the color with more or less turmeric and curry powder.  The main flavor in the yellow remoulade should be the zesty creole mustard.
     Refrigerate the remoulade for 30 minutes, so the flavors meld.
     Cajun Pig In A Blanket:   
     Try to select an andouille sausage that is about the same size as a large 4 to 6 ounce hot dog.  Anything larger would turn this into a knife and fork meal, rather than a snack.  That not a bad thing either!  A 5" to 6" long portion can also be cut from a long andouille sausage.  
     Heat a saute pan over medium/medium low heat.
     Add 1 tiny splash of vegetable oil.
     Add 1 andouille sausage that weighs 4 to 6 ounces.
     Lightly brown and heat the sausage.
     Remove the sausage from the pan and keep it warm.
     Cut a rectangular shaped piece of puff pastry from a sheet of puff pastry dough, that is big enough to cover the sausage from end to end and so it is wide enough to wrap around the sausage.
     Place the puff pastry on a lightly floured counter top.
     Place the sausage on the puff pastry.
     Brush one edge of the puff pastry with egg wash.
     Roll the sausage and pastry together, so the pastry dough is snug against the sausage and be sure that the egg washed edge seam is sealed tight.
     Place the pig in a blanket on a piece of parchment paper on a baking pan.  Be sure that the seam of the pastry is facing down.
     Score the top of the pastry with even spaced knife slashes.
     Brush the pastry dough with egg wash.
     Place the pan in a 425 degree oven.
     Bake until the pastry puffs and till it turns a golden brown color.
     Remove the pan from the oven and allow the pig in the blanket to cool to a safe serving temperature.  (About 140 to 160 degrees.)
     Place the Cajun pig in a blanket on a plate.
     Place some of the Louisiana yellow remoulade in a ramekin and set it on the plate.
     Garnish the plate with pickles and an Italian parsley sprig.

     This has got to be the greatest pig in the blanket of all pig in the blankets!  The combination of crisp flaky puff pastry, spicy Cajun andouille sausage and the zesty creole mustard flavored Louisiana yellow remoulade tastes too good to describe!  

No comments:

Post a Comment