pig in a blanket

Name: pig in a blanket
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2 discs Puff pastry (80 g each); 4 discs (40 g each) Gouda cheese; 4 discs (10 g each) Bacon; 4 Vienna sausage; 150 ml Ketchup; 1 TABLESPOON grainy mustard; 7-10 Tbsp Lemon juice; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 60 g Gherkins; 200 ml Danish remoulade; 150 g pickled gherkins in slices; 50 g Roasted onions; baking paper

AUTHOR
Melissa Olsen

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

2 discs Puff pastry (80 g each)
4 discs (40 g each) Gouda cheese
4 discs (10 g each) Bacon
4 Vienna sausage
150 ml Ketchup
1 TABLESPOON grainy mustard
7-10 Tbsp Lemon juice
7-10 Tbsp Salt
7-10 Tbsp Pepper
60 g Gherkins
200 ml Danish remoulade
150 g pickled gherkins in slices
50 g Roasted onions
baking paper

Directions

1
Let the puff pastry thaw on a well floured work surface and cut in half lengthwise. Remove the crusts from the Gouda. Place a slice of Gouda and 1 slice of bacon on each of the 4 slices of pastry. Place 1 sausage on each slice and roll up diagonally. Place the sausages in a dressing gown on a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) for about 20 minutes until golden brown.
2
In the meantime mix ketchup and mustard. Season to taste with lemon juice, salt and pepper. Cut the gherkins into fine cubes. Mix gherkin and tartar sauce. Drain cucumber slices. Arrange sauces, cucumber slices and roasted onions in small bowls and serve with the sausages in a dressing gown