Pigs in a Blanket Sun with Cheesy Brie Center
A unique twist on the classic pigs in a blanket, featuring homemade dough, sauerkraut, and a creamy brie center.
Equipment
- Bowl
- Baking tray
- Parchment paper
- Knife
Ingredients
- 4 cups flour
- 1/3 cup olive oil
- 2 tsp salt
- 3/4 cup warm water
- 1 brie wheel
- chopped rosemary
- minced garlic
- chopped chives
- 12 oz sauerkraut
- 3-4 tbsp mustard
- 16 sausage links
- 1 whisked egg for egg wash
- sesame seeds to sprinkle on top
Instructions
- Add all the ingredients for the dough to a bowl, mix well, knead into a supple dough, and refrigerate for about 1 hour.
- Preheat the oven to 350°F. Take the dough out of the fridge, halve it, and roll both halves out to the same size and roundness. Put one half on a baking tray lined with parchment paper and place the brie wheel in the middle.
- Carefully cut the lid off the brie, sprinkle rosemary, chives, and garlic on top of the cheese, and put the brie lid back on.
- Spread the sauerkraut evenly around the cheese on the dough.
- Place the other dough circle on top and press both halves together well.
- Spread a thin layer of mustard around the hidden cheese wheel.
- Use a knife to make 16 evenly-spaced incisions around the dough circle, going from the edge of the dough to the cheese in the middle.
- Fry the sausage links until golden brown, let them cool down a bit, and then place 1 link on each dough slice.
- Roll the dough around each sausage link.
- Brush the egg wash over the dough, sprinkle sesame seeds on top, and bake for about 60 minutes.
- Once it's cooled a little, your sausage sun is ready to be served. All you have to do is take the lid off the cheese and dunk the pigs in a blanket in all that creamy goodness.
