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Italian Pigs In a Blanket With Garlic Ketchup

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Italian Pigs in a Blanket with Garlic Ketchup
2011-01-27 Appetizer
4 39

Pieces of cooked 'hot' Italian sausage, onion and bell pepper are wrapped in puff pastry, baked and served with a pureed tomato-allspice ketchup.

  • Servings: 32 appetizers


1 head Garlic
4 Tbsp Olive Oil, divided
Salt & Pepper, to taste
1 Onion, julienned
1 Red Bell Pepper, julienned
½ cup Red Wine
2 Tbsp Brown Sugar
Roasted Garlic Ketchup:
1 Onion, small dice
1× 15-oz can Fire-roasted Tomatoes
¼ cup Balsamic Vinegar
2 Tbsp Brown Sugar
1 tsp Ground Allspice
1× 17.3-oz pkg Frozen Puff Pastry Sheets, thawed
4× 4-oz 'hot' Italian Sausage Links
2 Tbsp Butter, melted
1 Tbsp Garlic Powder
1 Tbsp Basil
2 Tbsp Grated Parmesan Cheese
1 Egg, lightly beaten


Preheat oven to 350 degrees. To roast garlic, slice the head crosswise in half, drizzle with 1 tablespoon of the olive oil and season with salt and pepper. Wrap in foil and bake until caramelized, about 20 minutes. Meanwhile, in a sauté pan, add 1 tablespoon olive oil, onion and peppers. Season with salt and pepper, cook on medium heat, stirring often until caramelized, about 25 minutes. Add the wine and brown sugar; continue cooking until wine is reduced, about 10 minutes. Set aside.

To make the ketchup: In saucepan, add 1 tablespoon olive oil and onion. Season with salt and pepper and cook on medium until softened, about 10 minutes. Add tomatoes, vinegar, brown sugar and allspice. Squeeze out the cloves of roasted garlic and add to pot. Cook on medium heat for 15 minutes, occasionally stirring. Transfer to food processor or blender and puree to a smooth consistency. Set aside.

For the puff pastry: On lightly floured work surface, roll pastry out slightly. Cut dough into four equal squares; then cut each square, corner to corner to form four triangles from each. Repeat with second pastry sheet. You will have 32 triangles. Refrigerate until ready to use. In sauté pan, add remaining tablespoon olive oil and the sausage links. Cook on medium until browned on all sides, about 10 minutes. When sausage is done, cut each one in half lengthwise, then cut crosswise to give you 32 pieces. In bowl, combine melted butter, garlic powder, basil and parmesan.

To assemble and bake: brush the puff pastry with the melted butter. Add some of the onion mixture, then a piece of sausage. Wrap the pastry, pressing firmly to seal. Place on a greased baking sheet, seam-side down. Once you have all of them done, brush with the beaten egg. Bake in oven until browned, about 10-15 minutes. Serve with the roasted garlic ketchup.