Smoky Kielbasa in Pretzel Blankets

Behold the most gigantic pigs in a blanket you've ever come across, with a more meaty sausage center, a salty, yeasty pretzel roll and a hint of sharp Cheddar cheese for good measure. Appropriately super-sized for game day, these crowd pleasers can be served whole as main dishes or sliced into rounds for easy party finger food. If your kielbasa comes in long ropes, cut it into links about 4 1/2 inches in length.

From Leah Brickley for Cooking Channel
TOTAL TIME: 2 hr 5 min
Prep: 30 min
Inactive Prep: 1 hr 10 min
Cook: 25 min
 
YIELD: 12 servings
LEVEL: Intermediate

ingredients

  • 3 tablespoons unsalted butter, at room temperature, cut into small pieces, plus more for greasing
  • 3 tablespoons packed dark-brown sugar
  • One 1/4-ounce package dry active yeast
  • 6 cups all-purpose flour, plus more for kneading
  • 2 teaspoons kosher salt
  • Cooking spray
  • 1 tablespoon baking soda
  • 12 links smoked kielbasa (about 2 1/2 pounds)
  • 3/4 cup grated smoked or sharp Cheddar
  • Coarse salt for sprinkling
  • Grainy Dijon or German-style mustard for serving
recipe tools
  • COMMENT ON THIS PROJECT

        

    Sign in

    All fields are required.

    E-mail Address:

    Password:

    Remember me on this computer

    Signing in

    Please enter your email address and we will send your password

    E-mail Address

    Your password has been sent and should arrive in your mailbox very soon.

    Not a member?

    Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

    It's free and easy.

  • Print Recipe

Directions

Combine 2 cups of warm water (110 to 115 degrees F.), the butter and brown sugar in the bowl of stand mixer fitted with a dough hook. Sprinkle the yeast over the water and let stand until foamy, about 10 minutes. Whisk together the flour and kosher salt.

Add half of the flour mixture to the yeast and begin to mix on low speed. Increase the speed to medium as the flour is incorporated (scrape down the sides of the bowl as needed). Lower the speed to low and add the remaining flour. Increase the speed to medium again and continue to beat until the dough gathers around the hook and pulls away from the side of the bowl, about 3 minutes.

Turn the dough out onto a flour-dusted surface and knead by hand until smooth, about 5 minutes, using more flour as needed. Butter the inside of a large bowl; add the dough and turn it to coat all sides with butter. Cover the bowl and let the dough rise in a warm spot until doubled in size, about 1 hour.

Meanwhile, combine the baking soda and 1 cup water in a small saucepan. Bring to a simmer and cook until all of the baking soda is dissolved. Set aside.

Make a slit down the length of each kielbasa link, cutting about halfway through, and stuff each with 1 tablespoon of the shredded cheese.

Position oven racks in the upper and lower thirds of the oven and preheat to 425 degrees F. Generously spray two baking sheets with cooking spray. Punch down the dough and cut it into 12 equal pieces; cover with a towel.

Roll a piece of dough out into an 18-inch rope. Wrap the rope around a kielbasa link, leaving the ends of the kielbasa slightly exposed. Repeat with the remaining dough and kielbasa. Arrange on the prepared baking sheets. Brush the top and sides of each with the baking soda water and sprinkle each with coarse salt.

Bake until the dough is golden brown and the cheese is melted, 25 to 30 minutes. Serve with mustard.

Explore More On

All Topics

COMMENT ON THIS PROJECT

    

Sign in

All fields are required.

E-mail Address:

Password:

Remember me on this computer

Signing in

Please enter your email address and we will send your password

E-mail Address

Your password has been sent and should arrive in your mailbox very soon.

Not a member?

Sign up for My Cooking Channel to share photos, show off your style, and connect to an enthusiastic and helpful community.

It's free and easy.

Review This Recipe

You must be logged in to review this recipe.

5

Newest Ratings and Reviews

Read all 2 reviews

  • on October 26, 2014

    Flag

    These are amazing!! I used half the dough for the kielbasa rolls and made pretzels out of the rest of the dough. The pretzel dough is great to work with; very easy to handle. While this recipe takes some time, it is totally worth it. I'm going to try cutting the kielbasa links in half and making smaller ones as appetizers in the future.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
  • on January 29, 2014

    Flag

    This recipe is INCREDIBLE! The salty, yeasty pretzel dough plays so well with the kielbasa's smoky flavor. My party guests were blown away by these giant pigs-in-a-blanket.

    people found this review Helpful.
    Was this review helpful to you? Yes | No
Advertisement

On TV

*ALL TIMES EASTERN
ON AIR
NOW
TONIGHT
10:00
PM

Get Cooking Channel on your TV.