A handful of Advil and two cups of coffee for breakfast and I've managed to hold the headache at bay. Now THAT'S a good morning.
In recognition of my Dutch heritage, I am going to write about that utterly delicious, minimally nutritious snack food, worstenboodjes. Peter Capaldi would call them kilted sausages. Most Americans would call them:
"Maxwell"
Pigs in a blanket. Wonderfully yummy, pure retro, overwhelmingly kitschy little hors d'oeuvres that have survived any and every food fad and diet since 1968.
You know you love them, don't deny it. Pigs in blankets are the first appetizer to run out, even at the toniest weddings, assuming the parents of the bridezilla were smart enough to include them on the menu. As an at-home fun food, they are easy to make and the different flavor combinations are countless. I was lucky to find crescent dough in a seamless sheet at BJs, which gave me plenty of dough to play with.
I tried preparing my worstenboodjes from little smokies, and also from Sabrett hot dogs. I cut the dough first and then wrapped each little individual sausage; I wrapped the whole hot dogs in a whole sheet of dough, baked them and then cut them; and also wrapped a whole hot dog, cut it into bite-sized pieces, and then baked them. Obviously you are not limited to hot dogs; any fully cooked sausage will work.
Or stuff that puppy with mozzarella, drizzle a little garlic olive oil over the cheese and shower with Italian seasoning. Place the stuffed sausage on dough that has been dressed with a line of sun-dried tomato pesto. Close it up, pinch the dough, cut each wrapped sausage into six pieces and place seam side down on a baking sheet. Place into a 375 degree oven and bake for 15 to 20 minutes.
To tell you the truth, the best ones are the little dogs, either cocktail franks or little smokies, individually wrapped, with the dipping sauce in a little bowl nearby. Toothpicks optional.
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