I have some farm fresh pork breakfast links and I also have some Trader Joe’s pizza dough in my freezer. I’d like to wrap the links in the thawed dough and make breakfast pigs in the blanket this weekend. If I do so, and cook them for 10ish minutes at around 400F, do you think they will be cooked all the way through, or will the bread be burnt by the time the sausage is cooked? Any and all advice appreciated.
I’d precook the sausage myself.
It’s not likely to work, plus the dough will pick up a lot of grease. Also, browning them in a pan adds flavor.
Thanks for the advice, should I cook them all the way in the pan or just partially done?
Brown them well on all sides in the skillet over medium-high heat, then lay them out on paper towels and let them sit for about ten minutes.
You could cut one link in half and check for doneness at this point, but if they’re normal size breakfast links they shouldn’t have any pink left in the center.
Pat the links dry of grease before wrapping with the dough. Then bake as required for the dough.
Cook them all the way, but just enough. The middle of the sauage probably won’t cook at all until the dough has cooked and dried, and to finish the sauage you’ll just be ruining the dough.
Yes, you have to guard against undercooking the sausage while not overcooking the dough, so precooking the links is the only way to do it. The browned sausages will be just fine underneath the dough in the oven, but raw links wouldn’t get done before the bread was burnt.