Friday, November 30, 2012

Brats in a Blanket and Papaya Salad


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.

No comments:

Post a Comment