googleef07aada28e0acf5.html Weston Brands Blog: Homemade Sausage Stuffed Pretzels

Homemade Sausage Stuffed Pretzels

What could be better than hot, doughy soft pretzels? Hot, doughy soft pretzels stuffed with venison sausage, mozzarella cheese, sundried tomatoes, poblano peppers and spinach... of course!

- Ingredients - 

Pretzel dough
1 packet active dry yeast
1 cup warm water
4 ½ cups flour
½ teaspoon salt
⅓ cup brown sugar
2 tablespoons unsalted butter, softened

Sausage
1 lb venison, cubed (beef, pork... just about any fresh meat will work here)
3 tablespoons Weston Hunter's Blend Sausage Seasoning

Filling
1 ball fresh mozzarella, cut into long, thin slices
1 oz julienned sundried tomatoes
1 poblano pepper, diced
1 cup fresh spinach, roughly chopped, stems removed

Pre-bake prep
5 teaspoons baking soda
4 cups water

Topping
3 tablespoons melted butter
2 tablespoons kosher salt, to sprinkle

- Tools -
rolling pin

1. Prepare Dough
Dissolve the yeast in the warm water. Combine all ingredients for the pretzel dough. Once combined, knead the dough for 5 minutes, then allow to rise one hour, covered. 

2. Prepare Sausage
While the dough doubles in size, prepare the sausage by grinding venison through a medium plate. 

Fresh ground venison pours from the Weston #8 Meat Grinder

Combine ground venison with Hunter's Blend Seasoning. Saute over medium-high heat for 5 minutes, or until the ground venison sausage is cooked through. Set aside and allow to cool. 

Our Hunter's Blend Sausage Seasoning is just the right burst of flavor for filling these pretzels

Combine the sundried tomatoes, diced pepper and sausage in a small bowl.

3. Stuff Dough
Divide the dough into 6 equal pieces. Keep 5 pieces covered while you stuff and tie your first pretzel. 

Roll the dough into a 12 inch rope. Use a rolling pin to flatten the 12" long rope to 6 inches across. Layer spinach, mozzarella, and sausage mixture in a line longways down the center of the dough.

A flattened pretzel dough rope ready for filling

4. Seal Dough
Fold one of the long sides into the other long side and pinch so that you have a closed rope. Be sure to pinch each end as well.

Once stuffed, the dough gets pinched together so that you have one long rope, ready to be tied into a pretzel
 Hold one end of the rope up high and use your free hand to squeeze the dough down, then grab the other end and repeat. Do this until the rope lengthens to 16 inches, being careful not to squeeze the filling from the rope.

5. Preheat oven
Preheat oven to 475°F.

6. Tie pretzels
Lay the rope out in the shape of a U. Cross one top end of the U over the other, then pull the ends down to the bottom of the U, forming a pretzel shape. This video by FineCooking.com will help you tie the pretzels if you need help. 

Stuff, seal and tie the remaining pieces of pretzel dough.

7. Pre-bake prep
Bring the baking soda and water to a boil in a saucepan. Dip each pretzel into the water for 30 seconds each, placing them onto a Baking Mat lined sheet when done. 

8. Top
Brush each pretzel with melted butter and sprinkle with kosher salt.

9. Bake
Bake at 475 for 15-20 minutes, until golden. Enjoy immediately.

Golden pretzels are ready for devouring - and the baking mat is ready for the dishwasher!

Cheese, sausage, spinach and sundried tomatoes gush from within this jumbo pretzel


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