Saucijzebroodjes - Pigs in a Blanket

Submitted by Molly53

"Hollanders like plain, substantial food and lots of it. This recipe differs from many of the other pig-in-the-blanket recipes as it does not use sausage. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 6

ingredients

• Blanket

• 2 cups flour
• 3 teaspoons baking powder
• 1⁄2 teaspoon salt
• 2 tablespoons butter
• 2⁄3 cup milk

• Filling

• 1 1⁄2 lbs ground pork (lean)
• 1 1⁄2 cups rusks, crumbs
• 1 egg
• 1⁄2 cup milk
• salt and pepper, to taste

directions

1. For the blankets: Sift dry ingredients together in a bowl.
2. Cut butter in with a pastry blender.
3. Mix to a soft dough with milk.
4. Roll out a little thicker than a piecrust and cut into squares.
5. For the filling: Season meat; add crumbs, eggs and milk.
6. Fill squares with meat mixture, pinch ends together, place in a pan and bake in a preheated, moderate oven (350F) 1/2 hour until brown.