Pigs in a Blanket with Peppered Cream Gravy

Pigs in a Blanket with Peppered Cream Gravy

For peppered cream gravy:
1 Tbsp cornstarch
1 cup water
4 Tbsp butter
1 cup heavy cream
½ tsp coarse ground pepper

1. In a small bowl, whisk together cornstarch and water.
2. Melt butter in a skillet. Add cream and pepper.
3. Add cornstarch liquid. Whisk continuously as you bring gravy to boil. The gravy will thicken immediately. Remove from heat.
4. Add salt to taste.

For pigs:
1/3 cup white sugar
2 tsp (1 packet) rapid rise, active dry yeast
1 cups warm water
1/2 teaspoon salt
1/8 cup vegetable oil plus additional for greasing and browning
3 cups bread flour
Kielbasa lengths, cut in half

1. In a large bowl, mix sugar and yeast. Pour warm water into bowl. Allow to swell for 5 minutes.
2. Mix salt and 1/8 cup oil into the yeast.
3. Incorporate flour into bowl, knead into elastic dough.
4. Cover dough. Allow to rise for one hour.
5. Preheat oven to 375 degrees. Prepare a baking stone.
6. Grease a skillet. Brown sausage.
7. Punch down dough. Divide dough into golf sized portions. Roll each portion into a thin cylinder and wrap around each length of warm sausage. Repeat until all pigs have blankets.
8. Place pigs on prepared baking stone. Bake 18-20 minutes, flipping midway.
9. Remove from oven, serve with peppered cream gravy.

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