Recipes

Bacon Blue Cheese Dogs With Samuel Adams Boston Lager Barbecue Sauce

Samuel Adams|

Bacon Blue Cheese Dogs With Samuel Adams Boston Lager Barbecue Sauce
4 (1 ratings)
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Whether you have a refined palate or undiscerning taste buds, we can all agree on one thing: pigs in a blanket are delicious! Tapping into this trend, Samuel Adams has teamed up with Chef David Burke to create three unique pigs in a blanket recipes that utilize brews from the Samuel Adams Beers of Summer Variety Pack. These recipes are easy to execute and perfect for summer entertaining.
Servings
32
Ingredients
  • 1 pound sliced bacon
  • 2 tablespoon jalapenos, minced
  • 1 cup blue cheese
  • 1 sheet of puff pastry
  • 1 pound kobe beef cocktail franks (if unavailable, any high-quality cocktail frank will do)
  • eggs, for egg wash
  • 1 teaspoon cumin
  • 1 teaspoon coriander seed
  • 1 teaspoon celery seed
  • 2 teaspoon paprika
  • 1 teaspoon chili powder
  • 1 cup honey
  • 1 cup brown sugar
  • 2 cup red wine vinegar
  • 32 ounce ketchup
  • 1/2 cup soy sauce
  • 12 ounce chili sauce
  • 1 cup samuel adams boston lager
  • juice and zest of 1/2 lemon
  • juice and zest of 1/2 orange
  • salt and pepper, to taste
  • 1/2 bunch of cilantro
Directions
  1. On a baking tray, cook the bacon at 375 degrees F for about 12 minutes, until slightly brown but still pliable. Remove from oven and allow to cool.
  2. Before rolling the cocktail franks in puff pastry, mash together the blue cheese and minced jalapeno peppers. Crumble this mixture onto the puff pastry.
  3. Cut the puff pastry into 1 ½-inch wide strips, wide enough to roll a cocktail frank and leave a ½ inch overlap per frank, and place a piece of cooled bacon top.
  4. Begin rolling the first Pig in a Blanket, leaving enough puff pastry to fold over and seal the cocktail frank.
  5. Brush the ends of the puff pastry strip with egg wash to seal over the cocktail frank. Continue rolling the cocktail franks in the puff pastry, cutting and sealing as you go.
  6. Place the rolled Pigs in a Blanket, seam side down, on a parchment lined sheet tray, and brush with egg wash.
  7. Bake at 375 degrees F for 15 minutes, or until golden brown.
  8. In a heavy-bottomed pot, toast all of the dry spices (cumin, coriander seed, celery seed, paprika, chili powder) over medium-low heat. Once the spices are toasted (you’ll begin to smell their aroma), add the honey and brown sugar, and cook until it begins to caramelize.
  9. Once the mixture begins to caramelize, add the red wine vinegar, ketchup, soy sauce, chili sauce, Samuel Adams Boston Lager, lemon juice and zest, and orange juice and zest, and reduce until the mixture thickens.
  10. Season the mixture with salt, pepper and cilantro.
  11. Let it stand for two hours, then strain through a fine-mesh, conical sieve. Place in a serving bowl and serve room temperature to warm, as a dipping sauce for the Bacon Blue Cheese Dogs.
 
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