Pastry-rolled cocktail franks are undergoing a newfound wave of popularity and Samuel Adams has teamed up with Chef David Burke to create some unique recipes. “There’s nothing better than a tray of pigs-in-a-blanket at a party, except if you’re pairing them with a summer ale,” explains Chef David Burke, who takes the popular appetizer to new levels of whimsy with his variation on the classic.
“The flavorful combination of grains of paradise and lemon zest add layers of bright and spicy flavors in this savory dish,” explains Jennifer Glanville, Samuel Adams Boston brewery manager. The distinct flavors of miso— salty, sweet, savory, and earthy—are brought forward by the peppery character from the grains of paradise, while the bright lemon flavor balances the acidic, sweet flavor of the mirin and the honey.
In addition to the Samuel Adams Summer Ale used as an ingredient in the dipping sauce, this dish can be paired with Samuel Adams Belgian Session. With crisp notes of fruit, toffee, and caramel, Samuel Adams Belgian Session is a great complement to the subtle sweetness of the Summer Ale–Honey Mustard Miso, as well as the heat of the togarashi spice.
Wild and Crazy Pigs-in-a-Blanket with Samuel Adams Summer Ale–Honey Mustard Miso
Yields about 32 pigs
1 sheet puff pastry
Dijon mustard to brush on pastry + 3 tbs
1 lb. Kobe beef cocktail franks (if unavailable, any high-quality cocktail frank will do)
Eggs, for egg wash
1/2 cup miso paste
1/4 cup mirin
1/4 cup Samuel Adams Summer Ale (approximately 1/6 of a bottle)
3 tbs honey
2 tsp soy sauce
Salt and pepper to taste
*Togarashi for sprinkling
Brush the sheet of puff pastry with Dijon mustard, then cut into 1 1/2–inch strips, wide enough to roll a cocktail frank and leave a 1/2-inch overlap. Begin rolling the first pig-in-a-blanket, leaving enough puff pastry to fold over and seal the cocktail frank. Brush the ends of the puff pastry strip with egg wash to seal over the cocktail frank. Continue rolling the cocktail franks in the puff pastry, cutting and sealing as you go.
Place the rolled pigs-in-a- blanket, seam-side down, on a parchment-lined sheet tray, and brush with egg wash.
*For the spicy “wild and crazy” kick, sprinkle togarashi over the egg-washed pastry.
Bake at 375°F for 15 minutes, or until golden brown.
Samuel Adams Summer Ale– Honey Mustard Miso
In a bowl, whisk together the miso paste, mirin, Samuel Adams Summer Ale, honey, 3 tablespoons Dijon mustard, soy sauce, salt, and pepper. Place in a serving bowl and serve room temperature to warm as a dipping sauce for the pigs-in-a-blanket.