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:

1. Whisk the egg yolks and sugar together in a medium bowl until light and creamy. 
2. Combine the cream, milk, nutmeg, and salt in a saucepan over medium-high heat. Stir often until the mixture reaches a bare simmer. 
3. 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. 
4. Once most of the hot milk has been added to the eggs, pour the mixture back into the saucepan on the stove. 
5. 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. 
6. Remove from heat and stir in the vanilla and alcohol (optional). 
7. Pour the eggnog through a fine mesh strainer into a pitcher or other container and cover with plastic wrap. 
8. 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. 
9. If desired, serve with a sprinkle of cinnamon or nutmeg and fresh whipped cream. 
10. 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

1. Preheat oven to 375 F. 
2. Mix ground pork with seasonings and breadcrumbs in a large bowl. 
3. 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). 
4. 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. 
5. Repeat with the remaining mixture until you have one continuous log of sausage meat along the bottom of the pastry. 
6. Roll the puff pastry up to surround the meat and brush a bit of beaten egg to seal the pastry seam. 
7. 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. 
8. 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.
9. Brush the puff pastry with beaten egg. 
10. Bake at 375 F for 20 minutes until the pastry is puffed and golden. 
11. Remove from oven, garnish with rosemary and fresh cranberries. Serve immediately or freeze and reheat before serving.