This meal takes a childhood favorite (pigs in a blanket) and makes it adult food by wrapping bratwursts in a homemade roll with smoked Gouda and sauerkraut. Served with papaya salad on the side, and mustard for dipping, of course.
When I was planning dinner I found a package of bratwurst in the freezer. We had no buns or rolls so I decided to make some, and that's when inspiration struck. Why not wrap the brats in the dough and make them like pigs in a blanket? Then I also remembered there were some smoked gouda slices in the freezer and I added them to the recipe. I was excited all day to make these, and they did not disappoint. Here is what I did.
Dough (a basic roll dough, that made 12 hot dog buns, cut in half)
8 oz bread flour
1 tsp salt
1 oz brown sugar
1.5 tsp yeast
1 egg
1 oz shortening
4 oz kefir or milk
Mix ingredients together until they all come together and form a ball. Then knead (adding more flour as necessary) until dough becomes smooth and elastic, soft, and tacky but not sticky (about 6 minutes in a stand mixer longer if by hand). Lightly oil a medium bowl, roll the dough in the oil to coat and let rise, covered, for 2 hours.Meanwhile, cook the brats, whatever method you prefer, and let cool to room temperature.
Once dough has risen, cut into five pieces of about 4 oz each. Roll each piece into a ball and let rest (covered) for about 5-10 minutes. Roll each ball into an oblong shape about 2 inches longer than the brats, and about 3-4 inches wide. Place a slice of Gouda in the center, and place a brat on top of the cheese, add as much sauerkraut, drained, as you prefer (none for me) and roll. Place the rolls seam side down on a parchment covered baking sheet, cover and let rise for about 30 minutes.Bake in a 400 degree F oven for 15 minutes.
I served these with Papaya salad, a Thai salad made from shredded green (unripe) papaya and some other ingredients. Here is the recipe I used.
1 small green papaya (just a little over 1 lb)
3 Thai bird chillis
1 clove garlic
1 Tbsp fish sauce
2 Tbsp brown sugar melted in 1 Tbsp water
1 Tbsp dried shrimp
juice from 1 lime
Peel and shred the papaya. Use a mortar and pestle to mash the garlic, chillies and shrimp, then add the liquids and pour over the papaya. Mix well and refrigerate for at least 1 hour before serving.
This dinner was great. The rolls were soft and warm, the brats were tasty, and the Gouda added a nice creaminess. The papaya salad was great too, I love Thai flavors and it complemented the brats nicely. These both are keepers. Enjoy.
