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November 1998 Issue
The Season Begins!
by Royce Smith
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Big Ben's Pigs-N-A-Blanket

  • 8 country style sausage links, each about 4 inches long
  • water
  • 1/2 cup butter or margarine
  • 2 cups all purpose flour (sifted)
  • 1/2 teaspoon salt
  • 2 eggs
In covered skillet over medium heat, simmer sausages and 1/4 cup water for 5 minutes; uncover; cook sausages until browned, turning often; refrigerate until cold.

In a medium bowl with pastry blender, cut butter/margarine into flour and salt until mixture resembles coarse crumbs. In 1-cup measure, beat eggs; add water to measure 2/3 cup. Sprinkle 6 tablespoons egg mixture into flour mixture, mixing fork until moist; shape into ball. Preheat oven to 425 degrees.

On floured surface, roll dough into 20" by 10" rectangle; cut into eight 5 inch squares. Brush each square with some of the egg mixture; place a sausage along one edge; roll up; seal; place seam side down on greased cookie sheet. Bake for twenty minutes or until golden brown. Cut each roll into four slices.

  • Yields: 32 appetizers
  • Preparation time: 2 1/2 hours
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