Tank Cooks Eggnog and Sausage Wreath
Merry Christmas from Tank Cooks
Sausage Wreath recipe sent by Brendan Donahue
Send recipe ideas to NJTank99@gmail.com.
Eggnog
Ingredients:
- 6 large egg yolks
- 1/2 cup granulated sugar
- 1 cup heavy whipping cream
- 2 cups milk
- 1/2 teaspoon ground nutmeg pinch of salt
- 1/4 teaspoon vanilla extract ground cinnamon for topping
- alcohol optional
Directions:
- Whisk the egg yolks and sugar together in a medium bowl until light and creamy.
- Combine the cream, milk, nutmeg, and salt in a saucepan over medium-high heat. Stir often until the mixture reaches a bare simmer.
- Add a big spoonful of the hot milk to the egg mixture, whisking vigorously. Repeat, adding a big spoonful at a time to temper the eggs.
- Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove.
- Whisk constantly for a minute or so until the mixture is just slightly thickened (or until it reaches about 160 degrees F on a thermometer). It will thicken more as it cools.
- Remove from heat and stir in the vanilla and alcohol (optional).
- Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap.
- Refrigerate until chilled. It will thicken as it cools. If you want a thinner, smooth consistency, add the mixture to a blender with 1 or 2 tablespoons of milk and blend until smooth.
- If desired, serve with a sprinkle of cinnamon or nutmeg and fresh whipped cream.
- Store homemade eggnog in the fridge for up to one week.
Sausage Wreath
- Ingredients 1 1/2 lbs ground pork
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- ½ cup fine fresh breadcrumbs
- 1/8 teaspoon ground allspice
- 1/8 teaspoon ground cloves
- 1 teaspoon dried savory
- ½ teaspoon dried ground sage
- 1 large sheet puff pastry (thawed but still chilled)
Directions
- Preheat oven to 375 F.
- Mix ground pork with seasonings and breadcrumbs in a large bowl.
- Get in there with your hands or even a dough hook on a stand mixer. The trick is to break up the fat so it becomes a bit stringy and the mixture clings together. 3. Lay the puff pastry on a cool surface (leave it on the plastic sheeting for now).
- Take half or one-third of the pork mixture with your hands and roll it into a 2-inch wide log. Place it along the long end of the pastry sheet closest to you.
- Repeat with the remaining mixture until you have one continuous log of sausage meat along the bottom of the pastry.
- Roll the puff pastry up to surround the meat and brush a bit of beaten egg to seal the pastry seam.
- Roll the log over so that it is seam-side down. Use a sharp knife to cut the log into twelve equal pieces, stopping before going through the bottom layer of pastry.
- Beginning with the middle pieces, gently twist each cut piece to be angled slightly upward. Start on one side before you work on the other, gradually working the pieces into a circle that meets at the top.
- Brush the puff pastry with beaten egg.
- Bake at 375 F for 20 minutes until the pastry is puffed and golden.
- Remove from oven, garnish with rosemary and fresh cranberries. Serve immediately or freeze and reheat before serving.
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