Recipes Appetizers Pigs on a Blanket 2.0 (4,064) Add your rating & review This is an elevated take on a party crowd pleaser, reimagined with smoky chorizo and tangy sauerkraut. Slideshow: All-American Appetizers By Justin Chapple Justin Chapple Facebook Instagram Twitter Justin Chapple is a chef, recipe developer, food writer, video host, and cookbook author. In addition, he is the culinary director-at-large of Food & Wine and host of their video series, Mad Genius Tips, for which he was nominated twice for a prestigious James Bead Award. Food & Wine's Editorial Guidelines Published on December 10, 2013 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Active Time: 45 mins Total Time: 2 hrs 30 mins Yield: 1 11-by-15-inch galette Ingredients The Ultimate Savory Pie Crust dough (see Note) ¼ cup crème fraîche ¼ cup spicy brown mustard (plus more for serving) ½ cup sauerkraut (drained; plus more for serving) 1 egg (large beaten with tablespoon of water) 3 ounces Spanish chorizo (cut into 1 1/4-by-1/4-inch matchsticks) Snipped chives (for garnish) Directions Preheat the oven to 450°. Line a large baking sheet with parchment paper. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle; transfer to the baking sheet. Fold the dough edge over itself to form a 1/2-inch border all around and pinch the corners together. Refrigerate until firm. In a bowl, whisk the crème fraîche with the mustard. Spread the mixture over the dough, then sprinkle with the sauerkraut. Brush the edges with the egg wash. Bake the galette in the bottom third of the oven for 10 minutes. Scatter the chorizo evenly over the galette and bake for 15 minutes longer, until the edges are slightly puffed. Cut the galette into squares and garnish with chives. Serve with spicy brown mustard and sauerkraut. Notes Learn how to make the Ultimate Savory Pie Crust dough. Rate it Print