The following recipe came courtesy of my Nicholas, who blew me away a little with talk of how a need for a rising agent inspired this breakfast concoction:
“I wanted Andouille sausage for breakfast, but I knew I wanted it with bread. But thanks to our dieting, there wasn’t any kind of bread left in the house. I figured I may as well make my own, and I had the idea for a pig-in-a-blanket sort of thing, but I didn’t have a good recipe. So I looked through all our cook books and I couldn’t find anything that would work.
After we decided to recommit ourselves to our diet, we removed all carb temptation -rice, flour, cereal, pasta- and hid it in a box up in the loft. I was hungry, so I guess that was a good enough justification to break into the box just this once. I went for the flour before stopping, remembering that I needed some sort of rising agent. That’s when I saw the self-rising flour you used for that orange chocolate bread you made.
I just made the whole thing up as I went along. I didn’t know how it would come out, but with the ingredients I picked, I was hopeful that at least it wouldn’t be too bad. I think it came out good, don’t you? Part pig-in-a-blanket, part hot dog. The batter was a little soft near the sausage, but I kind of liked it like that. We should try it again sometime.”
Recipe for Nick’s impromptu Pig-in-a-Blanket
2 pre-cooked Andouille sausages
1/2 cup of self-rising flour
3 tbs. butter
2 tbs. Marscapone cheese
1/4 cup heavy whipping cream
2 tbs. granulated sugar
pinch of salt
1 tbs. chopped chives
1 clove of garlic, chopped
Pre-heat oven to 450˚F. Mix flour, butter, marscapone, cream, sugar, salt, chives and garlic into a good biscuit batter. Tightly pack batter around each hot dog, and place on a baking sheet. Brush with olive oil and bake for about 15 minutes, or until golden.
