HOW TO MAKE DUTCH PIGS IN A BLANKET--6,000 AT A TIME or FOR JUST A FAMILY.

 

SAUCIJZENBROODJES

PIGS-IN-THE-BLANKET

Pronounced as: Si-sen-broaches, and translated into English as pigs in the blanket or sausage and bread, Dutch pigs are a seasoned meat mixture wrapped in a light pastry dough and baked.  The meat mixture can be beef and pork or just pork.  The meat is lightly seasoned with nutmeg and bound together with Dutch rusk crumbs, eggs and milk.  They can be eaten for breakfast, as a snack, enjoyed with soup, for a light dinner or as an appetizer.   Frequently they are garnished with ketchup, mustard or maple syrup.  The syrup is especially popular for breakfast pigs.  Another version of the Dutch pig is WORSTENBROOKJES, bratwurst wrapped in pastry.

DUTCH PIGS IN THE BLANKET

Dutch "pigs" are wrapped in pastry dough while Polish "pigs" are wrapped in cabbage.

PIGS IN THE BLANKET   SAUCIJZENBROODJES

First United Methodist Church of Holland, MI saids that Pigs in the Blanket are their Specialty!!!  They make the "pigs" twice a year for the Holland Tulip Festival and for Christmas.  They also make other Dutch food for the Festival and the Winter Market.

MEAT

4 lb. ground pork, not sausage

2 lb. lean ground beef

2 t salt

1t pepper

1 ½ c saltine cracker, crushed

3 eggs

¾ c milk

1 t nutmeg

DOUGH

9 c flour

2 T baking powder

1 T salt

1 ½ lb. margarine

3 eggs

3 c milk

For the Meat:  Thoroughly mix all ingredients together. 
For the Dough:  Mix dry ingredients and cut in margarine.  Mix eggs and milk and add to margarine mixture, mixing well by hand.  Place part of dough onto floured surface and knead lightly.  Roll out until quite thin.  Cut dough with knife into squares about 4x4-inch.  Place a scoop of meat mixture, about 2 ½ to 3 T, onto dough square.  Form meat into tube shape extending it to the end of the dough square.  Roll dough around meat tube and place on trays to freeze or baking sheet to bake.  Repeat roll outs until meat is gone.

Bake at 375°:  Thawed 30 minutes.  Frozen 45 minutes.  

 The first step in the process of making the "pigs" is to cover the whole kitchen with plastic including the flour.

 Assemble the ingredients.

 Post the recipe.

 Good Michigan flour makes good "pigs."

 Makes flour and eggs together.

Measure flour and add baking powder/salt.

 Break up margarine into small pieces.

 Makes the margarine and flour together like making pie crust.

 Mix well.

 Add liquid.

 Mix well.

 Knead lightly.

 Form into a ball.

 Balls of dough ready to roll on the left of the picture.

 Starting to roll the dough.

 And roll.

 Keep rolling.

 Getting close to the end of rolling out the dough.

 Everyone gets covered with flour.

 The church usually has a butcher mixes the dough.

 Meat is scooped into 1 1/2-ounce balls.

Balls of meat are placed in the middle of a square of pastry. 

 The pace is fast.

Meat balls are smushed down with fingers.

 Meat is spread from one side of square to the other.

 It is not necessary to roll the meat into a sausage shape.  Just smush it out.

 The rollers fix any imperfections.

 Start rolling the pastry around the meat.

Place rolls seam side down.

 There was a reporter from a TV station to film the process.

 The reporter had a lot to learn about making pigs.

 Mary Jo, who is in charge of this project and who works so hard, is laughing because the reporter found flour on his camera.

 Some "pigs" are baked for the workers to sample and for the reporter to take back to the station.

 Pigs baked and ready to leave the oven.

 Yummy.

 Unbaked "pigs" are packed six to a meat tray with seam side down.  Two meat trays are packed into a plastic bag with the baking insturctions.

 On the way to the freezer.

 The meat inside the pastry.

 "Pigs" are usually served with ketchup or syrup.

 ENJOY, ENJOY, ENJOY!!!!

ONE OF MY CUTE BABY BOYS HAS A DAUGHTER GRADUATING FROM HIGH SCHOOL?? HOW DOES THIS HAPPEN??

My favorite oldest Grand-daughter is a member of the Allegiance Color Guard from Dundee, Illinois.  Two of my friends and I traveled to LaPorte, Indiana to see them perform in a regional meet.  My friends and I were so IMPRESSED with all the performances and in awe of the hard work that went into the performances.

I was the drum-majorette in my senior year in high school.  My friend from high school, Sylvia, and I were majorettes all through school and also performed in a Corp.  We twirled batons not rifles or flags.  It was such a thrill for me to see my Grand-daughter twirl her rifle.  My daughter never had any interest in twirling so watching my Grand-daughter was extra special.

 Photo from the Allegiance Color Guard--Thank you Color Guard.

Color Guard photo.  My Grand-daughter is on the right.  The Guards program is called. "The Aztec Calendar."

 

 

 The Guard spends their weekends in a gym when they have a meet.  I sat down on Haley's blow-up bed.  With my new knees, it took two people to get me up off the bed! 

 Big hair is part of their costume look.

 I am glad I don't have to get all that teasing out of my hair.  We did that back in the 1970's.

 Face painting is important to their costume.

 Haley likes to stick-out her tongue.

 Oh, oh, face paint of her foot and on the floor.

Face painted.

 Costume complete so it is on to the show.

 Grandpa Tom would have gotten a better picture of their show, but I did the best my little point and shoot camera could do.

  Fantastic show, wish my camera could do it justice.

POLISH KIELBASA EGG MUFFIN BREAKFAST SANDWICH---A GRAND RAPIDS FIRE FIGHTER'S SPECIAL

The Westside of Grand Rapids is so fortunate to still have family run butcher shops where all the sausages, wieners, and bacon are homemade. The quality of the meat they sell is not something you get in a supermarket, but far superior. The clerks are knowledgeable and always have the answer to your questions on cooking or the correct cut or whatever.

Back in the 1970's when I lived in Missouri and families drove big station wagons, I had a very big cooler that I would fill with bratwurst, fresh and smoked Polish sausage, kiszka, German wieners, and whatever the market was featuring at that time.  I always hoped I would get back to Michigan before my freezer in Missouri ran out of Westsider meat.

Frank's Market is on West Fulton St.  It was established in 1933 so the business is older than I am.  A couple of years ago Tom and I were in the store and we were shown fresh Kielbasa patties that Frank's makes for the fire stations' kitchens.  A Polish egg muffin is one the fireman's favorite breakfast sandwiches.  Of course, Tom and I had to bring some patties home and try the breakfast of the fire-fighting heroes.

After trying these sandwiches, I will be serving fresh Polish sausage for breakfast sausage to give breakfast or brunch a different zing and to break the old habit of always serving breakfast sausage with eggs.


FIREMAN'S POLISH SAUSAGE EGG MCMUFFINS


Soft English muffins, Thomas-brand don't work well
Fresh Polish sausage, cooked
Sliced cheese
Eggs

Ingredients:  Fresh Polish sausage, patties or ring, eggs, cheese slices, and English muffins.

Cook sausage patties by browning on each side, adding a little water to skillet, cover, and steam until done.  Turn oven to its lowest setting.  Put English muffin bottoms in a baking pan.  Top bottoms with a cheese slice.  Put tops of muffins in a pan.  Put pans in the oven while sausage is cooking. When sausage is done, drain if necessary.  Put sauage on top of the cheese.  Wipe excess grease out of pan, if necessary.  Break eggs into pan.  Add some water into the pan.  Cover pan and cook eggs to desire doneness.  Put cooked eggs on top of sausage.  Top eggs with muffin tops.  Wrap sandwiches in waxed paper, aluminum foil, or other oven-proof wrapping.  Put wrapped sandwiches back into baking pan and allow the flavors to meld while the sandwich bonds together.

Frank's Kielbasa in pattie form instead of ring form.

 Leftover cooked ring form Kielbasa sliced to make sandwich.  See:  http://michigancottagecook.blogspot.com/2010/12/kiszka-how-to-cook-it.html for how to cook Polish Sausage.

Brown each side of the Kielbasa patties.  Add a little water to the skillet.

Cover skillet and let the patties cook until 160° F.

Meanwhile heat oven to its lowest setting.

I am making three muffins, so I put the bottom of three muffins in a baking dish.

Top bottoms of muffins with cheese.  Put the tops of the muffins in the pan.  Put the pan in the oven.

When the patties are cooked, put them on top of the cheese slices.

I had warmed-up left-over ring-style Polish, sliced, so I put it on the third muffin.

Remove and extra grease from the frying pan.  Break eggs into the pan.

Add a little water to the pan.

Cover the pan and cook eggs to desired doneness.

Eggs are ready.

Top sausage with eggs.

Top the eggs with warmed English muffin tops.

Now to make the sandwiches taste like the breakfast sandwiches you buy at a fast food restaurant.

To make them taste like fast food only better, wrap each muffin in waxed paper, aluminum foil, or other oven-proof wrapping.

Put wrapped muffins back in the baking pan and return the pan to the warm oven.  Let rest to meld the flavors and allow the muffins to become soft and part of the sausage and egg.

Unwrapped and serve.

Enjoy, enjoy, enjoy!!!!!

JAN HENRI ENGBERT BUDDE MISSED THE BOAT---THE TITANIC BOAT THAT IS.

One hundred years ago this month, my Grandfather, Jan Henri Engbert Budde, from the City of Almelo Provience of Overijssel. left the Netherlands for the "streets of gold" in the United States of America.  He left by himself.  As with so many immigrants, the man left first and sent for his family after he was established.

Family portrait taken before my Grandpa left for the United States.  My Dad is the boy on the right.

Grandpa had a ticket on the Titanic.  He missed the boat.  Because the Dutch are known for being thrifty, I like to think Grandpa scalped his ticket because everyone wanted to sail on the Titanic maiden voyage and all Grandpa wanted to do was get to the States. 


He ended up sailing on the Mauretania.  The change was made at the very last minute.  Because he had no smart phone or other way to contact his family when the Titanic went down, my Grandma thought that Grandpa was on it. 

Picture of the Mauretania taken from a family purchased post card.

The rest is family history.  Because he missed the boat, my Dad came to America in October of 1912.  The Buddes have now been in the USA for 100 years.  A family of four has become a family of many.  My Dad has 15 direct descents.  That number is sure to grow as my Dad's great-children start to have children.

HAPPY EASTER

I have some good pictures of flowering trees plus a great way to use any left-over Kielbasa; however, the computer I use for blogging that has all the pictures and recipes on it is not working. Hopefully it will be up soon!!