Recipe courtesy of Justin Haifley

Pigs Under a Blanket with Sofie Beer Cheese Sauce

  • Level: Intermediate
  • Total: 1 hr 35 min (includes chilling time)
  • Active: 50 min
  • Yield: 6 servings
Share This Recipe

Ingredients

Chorizo: 

2 1/2 pounds pork butt, cut into 1-inch cubes

2 tablespoons paprika 

2 tablespoons sugar 

1 1/2 tablespoons tequila 

1 1/2 tablespoons red wine vinegar 

4 1/2 teaspoons salt 

1 tablespoon chili powder

1 tablespoon ground cumin 

1 tablespoon ground black pepper 

1 1/2 teaspoons cayenne pepper

1 1/2 teaspoons fresh oregano, minced 

1 teaspoon ground coriander 

6 cloves roasted garlic 

1/2 bunch cilantro, minced

1 package puff pastry 

Beaten eggs, for egg wash 

Beer Cheese Sauce:

1 cup diced onions

1 teaspoon minced garlic

2 tablespoons unsalted butter 

2 tablespoons all-purpose flour

12 ounces beer, such as Sofie  

1 cup heavy cream

4 cups shredded Cheddar  

1 tablespoon salt

1 teaspoon sriracha hot sauce 

6 slices American cheese

Directions

Special equipment:
meat grinder
  1. For the chorizo: Preheat the oven to 350 degrees F. Toss together the pork, paprika, sugar, tequila, vinegar, salt, chili powder, cumin, black pepper, cayenne pepper, oregano, coriander, garlic and cilantro until thoroughly combined. Spread onto a baking sheet and freeze until about half frozen, and then grind through a meat grinder fitted with a 1/4-inch die. Form into 1-inch balls.
  2. Cut out 1 1/2-inch squares of puff pastry. Cover the chorizo balls with the puff pastry squares and brush with some egg wash. Bake until the puff pastry is golden brown and the chorizo is cooked through, 12 to 15 minutes.
  3. For the beer cheese sauce: Saute the onions and garlic in the butter until translucent. Add the flour and cook, stirring, for 2 minutes. Whisk in the beer until incorporated, and then add the cream and bring to a boil. Stir in the Cheddar, salt, sriracha and American cheese and cook until the cheese is melted. Transfer to a blender and blend until smooth. Strain through a fine mesh sieve.
  4. Serve the sauce over the pigs in a blanket.

Cook’s Note

Any Belgian-style ale can be substituted for Goose Island's Sofie. Your favorite hot sauce may be used in place of Sriracha. For a smoother mouth feel, blend and strain the cheese sauce through a fine mesh sieve.

Fudge Factor

Review: Anthony Bourdain and Eric Ripert's Chocolate Bar Nov 16, 2012

Anthony Bourdain and Eric Ripert have teamed up with master chocolatier Christopher Curtin to create the "Good & Evil" chocolate b …

The Craziest Chocolate Creations for American Chocolate Week Mar 17, 2013

It’s officially American Chocolate Week. Check out photos of mind-blowing chocolate creations.

Sifted: Plan-Ahead Valentine's Day Desserts Feb 6, 2013

By: Lauren Miyashiro

Get our take on the best in food news, recipes and more from around the web, including the best Valentine's Day recipes.

Train Frontman Pat Monahan's Dark Chocolate Obsession Feb 11, 2013

By: Cameron Curtis

Train frontman Pat Monahan, an avid chocolate lover, shared with us his top five reasons for eating dark chocolate.

Over-the-Top-Delicious Treats to Satisfy Your Food Obsession

Are you infatuated with ice cream? Do you lust over lobster? Swoon at the sight of chocolate? Here's the best recipe for each food …

Chocolate Desserts

Indulge in our decadent chocolate desserts, from cookies and cakes to puddings, souffles and truffles.

Essentials: Chocolate Basics Sep 1, 2016

Satisfy that chocolate craving in your very own kitchen. All you need is baking chocolate and a little know-how. It also helps to …