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Have you ever heard of the Blenditarian movement? Well then, let me tell you about what it means. A blenditarian is “one who believes the mighty, meaty mushroom makes meals more delicious, nutritious and sustainable.”
The Blenditarians have a monthly challenge going on so I created my own submission, a recipe made with spicy local sausage and lots of freshly ground mushrooms.
Divide the meaty mixture into four equal portions. Cut each of the two pastry sheets in two.
Then I rolled each meaty portion into pastry blankets. Place the four rolls in the refrigerator while you make some dipping sauce. Chilled makes it much easier when it comes time to cut your piggies into individual pieces.
The dipping sauce I chose was my Maple Orange Cranberry Sauce (recipe here). A nod to our upcoming Thanksgiving. But this time I gave it a run in the blender to make it more saucy, for better dipping consistency.
Such yummy results! Blending meat – pork, beef, chicken or turkey – with mushrooms not only extends the recipe, it also makes the end results so juicy. It’s really a win win. You are saving money, eating healthier and doing a small part in helping to save our wonderful planet. And if you buy local as we are, you are also helping boost your nearby economies.
These little piggies are a great make ahead appetizer too. Wrap them in the pastry, then cut them and freeze. When guests drop by unexpectedly, brush with egg wash, pop them into the oven right from the freezer and bake for an extra 10-15 minutes, about 40 minutes.
Game day! Game on! These little piggies are ready.
Just in time for game day. These are the perfect snacks to offer friends when they drop by. Simply prepare, cut then freeze uncooked until ready to use.
Place all ingredients in a small saucepan and simmer until berries have popped. About 5 minutes.
Blend until smooth. You can also blend just what you will need for dipping and save the rest as delicious cranberry sauce for your Thanksgiving dinner.
If sauce thickens too much for dipping simply loosen it a big with extra orange juice
Whisk remaining egg to use as an egg wash
Mix meat, ground mushrooms, onion, panko and 1 egg together until well blended.
Lay out the two pastry sheets on your counter and cut each in half
Divide the meat into four equal portions
Form each meat portion into a log the length of each pastry sheet.
Brush edges of the pastry with egg wash and roll the pastry tightly around each meat log and press to seal the pastry edges together.
Place in refrigerator for about about 30 minutes if times allows to make it easier to cut.
Cuts each log into 8 pieces
Place the piggies on a parchement lined baking sheet, brush each with egg wash and bake in preheated 350 °F (177 ° C) for about 30 minutes or until golden brown.
Serve warm with dipping sauce
Make ahead: freeze uncooked individual piggies and when ready to eat, pop in the oven directly from the freezer and cook for about 40 minutes.
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