It's the holiday season, and, for the third year running, my plan to set up my Christmas tree before the first week of December has expired and failed. By the time I make it down the street to the sidewalk pop-up tree shop, all that will be left will be Charlie Brown-ish branches with a handful of frail needles.
Since the holiday season always winds up being task-packed—has anyone fully recovered from Thanksgiving?—I'm looking for entertaining recipes that require minimal effort, and, admittedly, ingredients that can probably be found in the darker corners of my fridge or at the corner store.
This recipe fulfills all the requirements. It's a pig-in-a-blanket sort of deal, with tinned crescent rolls and cocktail sausages. Rather than baking the sausages in the dough, the rolls are prepared separately while the sausages are fried in a little bit of butter and glazed in a mixture of guava (my mother's secret ingredient) jelly, ketchup, mustard, and cider vinegar. The sauce is shiny and salty-sweet, and drapes and drips gloriously over the sausages and in the just-baked rolls. Serve these piping hot and make be prepared to make more than one batch.
- Yield:makes 8 sandwiches
- Active time: 20 minutes
- Total time:20 minutes
- 1 (8-count) can crescent rolls, such as Pillsbury
- 3 tablespoons guava or grape jelly
- 3 tablespoons ketchup
- 2 teaspoons spicy mustard, plus additional for serving
- 2 teaspoons apple cider vinegar
- Freshly ground black pepper
- Pinch cayenne pepper
- 1 tablespoon unsalted butter
- 16 cocktail sausages, such as Hillshire Farm Lil’ Smokies
Bake crescent rolls according to package directions.
Meanwhile, in small bowl whisk together jelly, ketchup, 2 teaspoons mustard, vinegar, pepper, and cayenne. Melt butter in large skillet over medium-high heat. Cook sausages, stirring occasionally, until browned, about 4 minutes.
Add jelly mixture to sausages and cook, stirring occasionally until mixture is thick and syrupy, 4 to 5 minutes.
Transfer rolls to cooling rack and when cool enough to handle, cut in half, making sure to leave about ½-inch base. Spread inside of crescents with additional mustard to taste. Fill each crescent with 2 sausages and sauce. Serve warm.