I’m making 24, and I don’t have long between services and the potluck, so it would be more convenient if I could bake them tonight and warm them tomorrow. But I don’t want them to taste weird.
Any suggestions?
I’m making 24, and I don’t have long between services and the potluck, so it would be more convenient if I could bake them tonight and warm them tomorrow. But I don’t want them to taste weird.
Any suggestions?
I have tried it and they arent bad but Id do it in the morning
not so much i love pig in the blanket and they arent that great warmed up unless there a bunch of ketchup or ranch.. make them fresh por favor
they do taste weird reheated.
the breading tastes sooo much better as its rising.
They should reheat very well…have a great time!
make them, wrap them and put them in the fridge, and warm then tomorrow. it’ll be okay
Wife said you should have no problems making them the night before.
They’ll be fine take it from an old pollack. That will give the juices time to soak in. Don’t trouble yourself.
it isn’t horrible, but you can still tell they have been reheated. I would put them together the night before, leave them in the fridge, and just stuff them in the oven 15 minutes before you leave
Get a long rectangulear pan and line it with foil, as soon as they come out of the oven put them in the foil and 4 togother in a bundle put all the bundles into the pan and cover the pan with foil or ceram wrap, if needed put them into the microwave for desired heat. I hope they taste good!
~?Cupcake?~
What I usually do is reheat it at about 150 degrees on the bottom rack so they don’t dry out or overheat. I hope that helps if you have the time to cook it slow.
It would be better to prepare them, but leave the baking until they are required.
They will reheat, but not well. As the sausages cool they will shrink and they will not expand again and if they burst will break the pastry, and probably dry out