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                            Sausage Blankets

Recipe By     : The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg
Serving Size  : 30   Preparation Time :0:00
Categories    : Appetizers                       Hors d'Oeuvres
               Hot

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
    1/2  cup           shredded Gruyere cheese
    1/2  cup           minced onion
    1/4  teaspoon      summer savory
                       Sour Cream Pastry -- recipe below
 30                    cocktail hot dogs -- OR
                       your favorite sausage -- cut in 2" lengths
  1                    beaten egg -- for egg wash
                       ---Sour Cream Pastry---
  1      cup           presifted all-purpose flour
    1/2  teaspoon      salt
    1/3  cup           + 1 tablespoon softened butter
    1/4  cup           sour cream

Prepare the filling by combining the cheese, onions and savory.  Mix
thoroughly.

Prepare the sour cream pastry:  Combine all ingredients and knead lightly.
Divide dough in half.  Roll each half into a 7 1/2" x 12 1/2" rectangle.
Cut the dough into 2 1/2-inch squares with a knife or pie fluter.

Place a teaspoon of the cheese-onion filling in the center.  Place a
cocktail hot dog diagonally in the center of each square, on top of the
cheese filling.  Wet diagonal corners with a drop of water and press
together.

Arrange blankets on a well greased baking sheet and brush them with the
beaten egg.  Bake for 20 minutes at 350° F, or until golden brown.  Serve
hot.

Do-Ahead Note:
Prepare the sausage blankets several days in advance and freeze them in a
moisture-proof container.  At party time, bake the blankets for 10 minutes
at 350°.

From The Big Beautiful Book of Hors d'Oeuvres by Julia Weinberg.  (New
Century Publishers, Inc. 1980.  ISBN 0-8329-0196-2)
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