SMOKED SAUSAGE IN A BLANKET RECIPES

Steps:

• Preheat the oven to 375°. Working quickly while cold, unroll the crescent dough sheet on a lightly floured surface and separate the perforated dough into 8 triangles. Cut each dough triangle into three equal skinny triangles.
• Place one cocktail sausage on the wide base of one skinny triangle. Roll the sausage toward the pointed end of the triangle, allowing the dough to overlap and wrap around the sausage. Place the rolled sausage on a parchment-lined baking sheet, point-side down. Repeat with the remaining dough triangles and sausages.
• Whisk together the egg with 1 teaspoon water in a small bowl until smooth. Brush the egg wash over the dough and sprinkle with the everything bagel seasoning, if desired. Bake at 375° until the dough is puffed and golden brown, 12 to 15 minutes.
• Make the dipping sauces (optional): For the Spicy Mayo Dipping Sauce, stir together the mayo and chile-garlic sauce in a small bowl until smooth. For the Maple-Dijon Dijon Dipping Sauce, stir together the mustard and syrup in a small bowl until smooth. For the Quick Ranch, stir together the sour cream, pickle juice, and chives in a small bowl until smooth.
• Serve the pigs in a blanket warm with Spicy Mayo, Maple Dijon, or Quick Ranch Dipping Sauces.

Steps:

• In a heavy bottomed casserole dish over a medium heat, heat the oil. Add the sausages and cook for around seven to eight minutes, turning occasionally until browned all over. Transfer sausages to a plate and return pan to the heat. 
• Add the smoked pancetta lardons, and cook for two to three minutes, or until they begin to crisp up.
• Add the onions and cook for a further five minutes, until they begin to soften, then finally add the garlic and cook for another two minutes. 
• Pour the red wine into the pan and allow it to bubble for a couple of minutes, scraping any goodness from the bottom of the pan. 
• Add the chopped tomatoes, smoked paprika, tomato puree, chicken stock, Henderson’s relish, bay leaves, fennel seeds, honey and rosemary. Stir to combine.
• Add the sausages back into the pan and bring to a simmer. Loosely cover the pan and leave to simmer for 20 minutes.
• Stir in the cannellini beans and continue to cook for another 10 minutes until the sauce has thickened.
• Remove from heat and season to taste with salt and pepper.  Finally stir in the balsamic vinegar. Serve with warm crusty bread for mopping up all the tasty sauce.