Tuesday, March 26, 2013

Swedish Pig In A Blanket









Swedish pig in a blanket?  Sure!

     A pig in a blanket is a sausage wrapped with dough and baked.  Hot dogs are the most common pig in a blanket sausage.  Biscuit dough is the most popular dough for making a pig in a blanket, but puff pastry dough can also be used.  Last year, I posted a Cajun pig in a blanket recipe that featured andouille sausage.  I also posted a French pig in a blanket recipe that was made with puff pastry a few years ago.  I guess that it is time for this year's pig in a blanket creation.
     Bread dough wrapped salmon is a traditional meal in Finland and other Scandinavian countries.  There are a few other traditional bread do wrapped meat recipes in this region.  It is possible that a pig in a blanket of some kind has been made in Sweden.  Who knows?  
     Swedish sausages often have potato or apple in the mixture.  Swedish sausages are like German sausages and the flavors tend to be mild.  In America, there are cities and regions that have large Scandinavian populations.  Authentic Swedish sausages can be found in those regions.  Making your own Swedish sausages is another option.  Kielbasa is popular in Sweden and nearly everywhere around the globe.  I chose a smoked kielbasa sausage for this recipe.  
     Biscuit dough was used to make this pig in a blanket.  The dough was flavored with white cheddar cheese and dill weed.  There are a few white cheeses in Sweden that are similar to white cheddar.  Swedish dill weed is much stronger tasting than common dill weed, but it only is available in Sweden.  The combination of dill and white cheddar does give the biscuit dough a Swedish kind of flavor.
     Hovmästarsås is what really adds the Swedish touch to this recipe.  Mustard tastes great with nearly any kind of sausage, so hovmästarsås was a natural choice.  Hovmästarsås traditionally is served with gravlax. 
     
     Hovmästarsås:
     Place 3 tablespoons of Swedish sweet mustard, German mustard or dijon mustard in a bowl.
     Add 1 tablespoon of white wine vinegar.
     Add 3 1/2 tablespoons of sugar.
     Add 2 1/2 ounces of vegetable oil, a few drops at a time, while stirring till the mustard becomes glazy and translucent.
     Add sea salt and black pepper.
     Add 3 tablespoons of chopped fresh dill weed while stirring.
     Set the sauce aside. 
     
     White Cheddar Biscuit Dough:
     This recipe makes several biscuits.  The amount of biscuits depends on the size of the biscuits!  Extra biscuits can be served with any meal or frozen for later meals.  Only a portion of the dough is needed for the pig in a blanket!  
     Place 2 cups of all purpose flour into a bowl.
     Add 1 tablespoon of baking powder.
     Add 1 small pinch of baking soda.
     Add 1 teaspoon of sea salt.
     Sift the ingredients together into a mixing bowl.
     Add 3 ounces of cold butter that is cut into 1/2" cube pieces.
     Cut the butter into the flour with a fork or a baker's cutting tool, till the flour looks like it has been riced to a small pea size.
     Add 1 cup of buttermilk.
     Gently stir, till the ingredients just barely combine. 
     Add 3 ounces of white cheddar cheese, that is cut into pieces that are the size of split peas.
     Only briefly knead the dough, till a dough is barely formed.  Only knead the dough, till it holds its shape.  (Do not over mix biscuit dough!)
     For Biscuits:
     Roll the dough out on a lightly floured surface, till it is 1" thick.
     Use a 2 1/2" to 3 1/2" round biscuit cutter to cut biscuits or cut 2 1/2" squares.  Cut several biscuits.
     Combine the scraps and roll them out again to cut a few more biscuits.
     Place the biscuits on a parchment paper lined baking pan or a baking pan that is brushed with melted butter. 
     Brush the tops of the biscuits with milk. 
     Bake in a 425º oven, till the biscuits become fully cooked and lightly toasted on the tops.  (About 10 to 15 minutes)
     Remove the biscuits from the oven and let them cool to a serving temperature.
     Keep the biscuits warm on a stove top.

     Swedish Pig In A Blanket:   
     Try to select a thin kielbasa that has no casing.  These kielbasa are usually in the hot dog section of a grocery store.  They are not high quality kielbasa, but they are perfect for making a pig in a blanket.  The kielbasa can be any length, but an 8" kielbasa will fit on a plate.
     Roll a portion of the cheddar biscuit dough into a 1/4" to 3/8" thick sheet.
     Cut a rectangular shaped piece of biscuit dough from the sheet of biscuit dough, that is big enough to cover the kielbasa from end to end and is wide enough to wrap around the kielbasa.
     Place the piece of biscuit dough on a lightly floured counter top.
     Place the kielbasa on the biscuit dough.
     Brush one edge of the biscuit dough with milk.
     Roll the kielbasa and biscuit dough together, so the dough is snug against the kielbasa.
     Be sure that the milk washed edge seam is sealed tight.
     Sprinkle a few pinches of dill weed on the biscuit dough.
     Gently press the dill weed onto the dough.
     Place the pig in a blanket on a piece of parchment paper on a baking pan.  Be sure that the seam of the dough is facing down.
     Brush the pig in a blanket with milk.
     Place the pan in a 425º oven.
     Bake until the cheddar biscuit dough 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.
     Place the Swedish Pig In A Blanket on a plate.
     Spoon a generous amount of the hovmästarsås on the plate.
     Garnish with pickles, capers and an Italian parsley sprig.

     This Swedish Pig In A Blanket really tastes nice.  The Swedish hovmästarsås really tastes nice with the cheddar biscuit flavor and kielbasa. 

2 comments:

  1. This name makes me troll, Swedish Pig in Blanket. At first read, if you don't know what it is, you cant picture out. hahaha. However, after looking this post, it makes me hungry.. gosh. I wanna try this unique yummy recipe. :)

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    Replies
    1. Ha! Thanks! I try to give fun food creations entertaining names.

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