Pigs and Mustard Greens in a Blanket

  4.4 – 5 reviews  • Sausage Recipes
As a kid, I would always look forward to eating pigs in a blanket around the holidays. I am always looking for fun ways to incorporate vegetables into my recipes these days, so in this recipe I use a mustard green filling along with the smoked mini links as a play on the use of the classic mustard application. The addition of black mustard seeds give a beautiful texture and flavor to elevate this fun holiday classic.
Level: Intermediate
Total: 1 hr 15 min
Active: 1 hr
Yield: 8 to 10 servings

Ingredients

  1. Kosher salt
  2. 1 pound mustard greens, cleaned
  3. 2 tablespoons unsalted butter
  4. 1 tablespoon grapeseed oil
  5. 3 shallots, finely chopped
  6. 5 cloves garlic, finely chopped
  7. 1 jalapeno, seeded, finely chopped
  8. 1 tablespoon fine cornmeal
  9. 1/4 teaspoon cayenne pepper or 1/2 teaspoon red chile flakes
  10. 1 tablespoon Dijon mustard
  11. 1 tablespoon Japanese mayonnaise, such as Kewpie
  12. 2 cans crescent rolls, such as Pillsbury
  13. 48 cocktail-size smoked links
  14. 1 stick (8 tablespoons) unsalted butter, melted
  15. Black mustard seeds, for sprinkling
  16. Smoked flaky sea salt, such as Maldon
  17. 3/4 cup Dijon mustard
  18. 1/4 cup Japanese mayonnaise, such as Kewpie
  19. 2 teaspoons freshly ground horseradish
  20. 1/2 teaspoon kosher salt
  21. 2 tablespoons chopped fresh chives

Instructions

  1. Preheat the oven to 350 degrees F.
  2. For the pigs and mustard greens: In a large pot of boiling salted water, blanch the mustard greens for about 1 minute. Remove the greens from the pot by pouring the contents into a colander. Then plunge the greens into an ice water bath. Pull the greens out of the ice water, squeeze the excess water from the greens by placing them in a clean, dry cloth and applying pressure. Once most of the water has been drained, give them a rough chop and set aside.
  3. Heat the butter and oil in a large cast-iron pan over medium heat. Add the shallots, garlic, and jalapeno. Sprinkle in 2 teaspoons kosher salt and sweat over low heat until translucent, about 5 minutes. Then add the mustard greens to the pan, turn up the heat to high and stir to fully combine. Remove from the heat and pour into a bowl. Sprinkle in 1 teaspoon kosher salt, the cornmeal, cayenne pepper or red chile flakes, mustard and mayonnaise. Let the mixture cool in the bowl over an ice bath, rotating the bowl until cool, about 5 minutes.
  4. To assemble, place 2 teaspoons of the mustard greens mixture onto the widest part of a crescent dough triangle. Place a smoked link on top of the mustard greens. Tuck in the sides of the roll over the smoked link and roll away from you, towards the tip of the dough. Repeat with the remaining dough and links. Brush all the tops with melted butter, sprinkle with mustard seeds and smoked sea salt and bake until golden brown, 12 to 15 minutes, rotating halfway through.
  5. For the chive Dijonaise: Whisk the mustard, mayonnaise, horseradish, kosher salt and chives in a medium bowl. Taste and adjust seasoning as needed.
  6. Plate the pigs in a blanket and serve with the chive Dijonaise.

Nutrition Facts

Serving Size 1 of 10 servings
Calories 482
Total Fat 30 g
Saturated Fat 12 g
Carbohydrates 48 g
Dietary Fiber 4 g
Sugar 7 g
Protein 9 g
Cholesterol 33 mg
Sodium 1283 mg

Reviews

Alexis Howard
This was easy to make and delish! We did not use as much salt as it called for. We left out the horseradish.
Amanda Holmes
Can’t wait to try this

 

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