Saturday, April 29, 2017

Cajun Pig In A Blanket with Yellow Remoulade








     A Tasty Cajun Andouille Sausage Pig In A Blanket!
     The classic Pig In A Blanket is an old time 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 today's recipe.  Pe-made frozen pastry dough sheets are a nice convenience and this product is best for snack food recipes like a Pig In A Blanket.  Frozen puff pastry sheets can be found in nearly any grocery store.
     Andouille is a Cajun style spicy smoked sausage.  Traditional Andouille can be a large sausage that is two to three inches in diameter, which is too large for making a Pig In A Blanket.  Commercial Andouille is available in ropes or links that vary in size.  In recent years, traditional sausages that are about a foot long have been scaled down by food manufacturers, so the traditional sausages can fit on a hot dog bun.  Large hot dog size Andouille Sausages that weigh about 5 ounces are available at grocery stores.  The quality of the small Andouille usually does not compare to hand crafted Cajun Andouille, but the large hot dog size Andouille are just fine for making items like a Pig In A Blanket.
     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 food style snack.  It would not be great, unless some Remoulade was served on the side.  Remoulade is taken very seriously in Louisiana and this sauce is nearly always slathered on sandwiches or served as a dipping sauce.  
     There are several varieties of Remoulade in Louisiana and they are usually identified by their color.  White Remoulade is a classic French Sauce.  French Yellow Remoulade is White Remoulade with Curry Powder added.  Orange color Remoulade is a combination of Yellow Remoulade and Ketchup.  Reddish Pink color Remoulade is the most popular and it is a combination of French White Remoulade and Ketchup.  Creole Mustard is the classic choice for flavoring any Louisiana style Remoulade, but in a pinch, French Dijon Mustard will do. 
     With all these Louisiana Remoulade versions to choose from, I chose the French Yellow Remoulade for this Cajun pig in a blanket.  The Creole Mustard really adds some pizazz to this classic French sauce and it tastes real nice with a Cajun Pig In A Blanket.

     Louisiana Yellow Remoulade:
     This recipe yields about 1 1/3 cups.  (6 portions) 
     Step 1:  Place 1/2 cup of mayonnaise in a mixing bowl.
     Add 3 tablespoons of Louisiana Creole Mustard.
     Add 1 tablespoon of lemon juice.
     Step 2:  Add 3 tablespoons of minced Cornichon Pickle.
     Add 1 tablespoon of minced capers.
     Add 1 tablespoon of minced green onion.
     Add 1 tablespoon of minced onion.
     Add 1/2 teaspoon of minced garlic.
     Step 3:  Add 1/2 tablespoon of minced Italian parsley.
     Add 1 pinch of thyme.
     Add 1 pinch of tarragon.
     Add 1 pinch of basil.
     Add 1 pinch of marjoram.
     Step 4:  Add 1/2 teaspoon of Madras Yellow Curry Powder.
     Add 1/4 teaspoon of turmeric. 
     Add 1 or 2 pinches of cayenne pepper.  (to taste)
     Add 1 pinch of white pepper.
     Add sea salt and black pepper to taste.  (about 2 pinches)  
     Step 5:  Whisk the ingredients till blended.  
     Place the Yellow Remoulade in a container.
     Refrigerate for 1 hour, so the flavors meld.
     
     Cajun Pig In A Blanket:   
     This recipe yields 1 Cajun Pig In A Blanket.
     Frozen Puff Pastry Dough Sheets are a nice convenience and this product is fine for this recipe.
     Step 1:  Select an 4 to 6 ounce Andouille Sausage that is about the same size as a large hot dog.    
     Step 2:  Heat a sauté pan over medium/medium low heat.
     Add 1/2 tablespoon of vegetable oil.
     Add the Andouille Sausage.
     Sauté till the sausage lightly browned.
     Remove the sausage from the pan and let it cool to room temperature.
     Step 3:  Place a chilled Puff Pastry Dough Sheet on a lightly flour dusted countertop.
     Cut a square shape piece of Puff Pastry that is as wide as the length of the Andouille Sausage.
     Step 4:  Brush one side of the puff pastry square with egg wash.
     Place the Andouille sausage on the edge of the puff pastry square.
     Roll the sausage and pastry together till the pastry dough overlaps by 1/2".
     Trim off the excess puff pastry dough.
     Press and pinch the seam, so it is sealed tight.
     Step 5:  Place the Cajun 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.
     Step 6:  Place the pan in a 425ºF oven.
     Bake until the pastry puffs and it turns a golden brown color.
     Step 7:  Remove the pan from the oven.
     Allow the Cajun Pig In A Blanket to cool to a safe serving temperature. 

     Presentation:
     Place the Cajun Pig In A Blanket on a plate.
     Place about 2 ounces of the Louisiana Yellow Remoulade in a ramekin and set it on the plate.
     Garnish the plate with pickles of your choice and an Italian Parsley sprig.

     Viola!  A tasty Cajun Pig In A Blanket with Yellow Remoulade!  

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