GIANT PIGS IN A BLANKET

Giant Pigs in a Blanket image

Provided by Jeff Mauro, host of Sandwich King

Time 1h40m

Yield 6 servings

Number Of Ingredients 17

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3 large eggs
1 cup all-purpose flour
1 cup milk
2 tablespoons sugar
2 teaspoons melted butter
1 large pinch salt
2 tablespoons butter
1/3 cup white wine
1/4 cup brown sugar
1/2 teaspoon cinnamon
4 honey crisp apples, peeled, small diced
2 whole star anise
2 cloves
Pinch salt and pepper
6 links breakfast sausage
6 sage leaves, chiffonade
1/2 cup mascarpone

Steps:

For the crepe: In a medium mixing bowl, whisk the eggs until smooth. Add the flour in parts, then slowly add the milk, sugar, melted butter and salt. Let rest for 30 minutes.
Add 1/2 cup of the batter to a 12-inch nonstick skillet and cook crepe on one side for 2 to 3 minutes before flipping. Repeat for the remaining batter.
For the chutney: In a saute pan, over medium heat, melt half of the butter. Add the wine, brown sugar, cinnamon, apples, star anise, cloves and salt and pepper. Allow this mixture to cook and reduce/fuse the flavors together for 20 minutes. Then add the remaining butter.
For the sausage: Heat an oiled cast-iron pan over medium heat and brown the sausage on all sides until cooked through, about 8 minutes, then remove and reserve. Add the sage to the hot sausage grease until crisp, 10 to 15 seconds, and remove to paper towel with a slotted spoon.
For the sandwich build: Lay out the warm crepes and place a sausage in the center, add a dollop of mascarpone on top and roll like a pig in a blanket. Place some apple compote on top and garnish with some fried sage-kill it with a knife and fork!!