Kerry Heffernan's Frankenweenies 'In A Casket'
Gourmet Hot Dogs
Try these gourmet hot dogs from "Top Chef Master" Kerry Heffernan.
Lightly slash /the kielbasa diagonally across the top several times, then gently sizzle in a sauté pan with butter just to barely color the outside and crack the slashes
Preheat oven to 375 degrees. Meanwhile prepare the puff pastry into two 9.5 x 3" pieces. Lay a half inch strip on top to create an open "casket," and brush egg wash over top. Bake until golden. Brush the mustard on the blanched Savoy cabbage leaves and trim to just surround sausage. Use the chives to make stitches over open wounds on the outside of the sausage, and scallions to wrap altogether.
Lay inside puff pastry casket and serve warm with additional mustard.
Recipe courtesy Kerry Heffernan.
This recipe was styled by chef Karen Pickus for Good Morning America.