PIGS IN A BLANKET WITH CHIPOTLE MUSTARD & TABASCO® KETCHUP

Ingredients Weight Measure

TABASCO® Ketchup

Ingredients Weight Measure
Onion, medium, fine diced 1 ea.
Brown sugar 2/3 cup
Rotel® Tomatoes & Green Chilies 28 oz.
Cinnamon 1/2 tsp.
Worcestershire sauce 2 Tbsp.
Tomato paste 3 oz.
Garlic salt, granulated 1 tsp.
Paprika 2 tsp.
TABASCO® brand Original Red Sauce 4 tsp.

Chipotle Mustard

Ingredients Weight Measure
Dry mustard 1/2 cup
TABASCO® brand Chipotle Pepper Sauce 1/4 cup
Water, cold 1/4 cup
Honey 1/2 cup
Prepared mustard 2/3 cup
Kosher salt Pinch

Hot Dogs

Ingredients Weight Measure
Puff pastry 2 full sheets
Hot dogs 12 ea.
Eggs 2 ea.
Milk 1/4 cup

Method

  1. For the TABASCO® Ketchup, simmer all the ingredients in a non-corrosive pan until they are reduced by 1/3 to 1/2.
  2. Cool, puree and strain.
  3. For the Chipotle Mustard, whisk together all the ingredients.
  4. For the Hot Dogs, cut puff pastry to fit length of hot dog.
  5. Wrap puff pastry around the hot dog and refrigerate for 30 minutes.
  6. Mix together the eggs and milk to make egg wash.
  7. Remove hot dogs from refrigerator and brush with egg wash. You can top with sesame seeds or poppy seeds for added presentation.
  8. Preheat oven to 450°F and bake for 20 minutes until golden brown.
  9. Serve with the TABASCO® Ketchup and Chipotle Mustard.

Yield: 12-20 servings