An Italian in a Blanket

Sharing is caring!


It has been a while since I have posted anything. My life has suddenly become a whirlwind, but in a good way. All the little side businesses that I have been working on have become much busier and I welcome the work and the money. Unfortunately, my cooking has really fallen by the wayside. I haven’t actually cooked anything in weeks. My husband has been really getting into smoking meat recently so my fridge is constantly full of pulled pork, smoked chicken thighs, smoked meatballs, smoked sausages, smoked…well you get the idea. He did not smoke the Italian sausages in the fridge so I needed to use them up. These roll-ups were perfect for me and the kids. These would also be great as appetizers or as a dish to take to a party. The mustard/garlic sauce is awesome and would probably make a car bumper taste good. Ol’ Micheal Chiarello knows how to make a sausage, even if he is kind of a douche. ( did you see that episode of Top Chef:Masters? Umm…wow)

Sausage in Carrozza
a Micheal Chiarello recipe

6 spicy or sweet Italian sausages
1/4 cup extra-virgin olive oil, plus extra for brushing
10 whole garlic cloves
Salt and pepper
2 tablespoons Dijon mustard
1 can store bought pizza dough

Preheat oven to 375 degrees F.

In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.

Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around.

Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.

jodiemo

Jodie is a wife, mom, writer and lover of chickens and gardens. She runs her family's winery by day and cooks and writes by night.

This Post Has 10 Comments
  1. These sound yummy!!! I really like Michael – I think maybe he was just misunderstood in the show. And sometimes they have a way of editing that doesn't show the whole story.

  2. These look really good. Perfect to bring to a party – and there will be parties all too soon, with the holidays coming up!

  3. I just popped over from FoodBuzz and, wow, these look good! Love the little trick with garlic and mustard too. Must try this soon!

    Also, I agree … MC is a total douche. I can never look at him the same way again after that episode. I know the show is edited for drama … but *he* should have known that and not given them the opportunity. πŸ™

  4. I love it! I served the classic pig in a blanket at a party once and they were a hit but I can imagine if I made these, they would be gone as soon as the plate goes on the table!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.