Theon Greyjoy’s Flayed Sausage | Game of Thrones Inspired Recipes
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What’s Up, Hungry People?
Ramsay Bolton is arguably one of the most evil people in all of Westeros—known not only for his cunningness on the battlefield but also for the mind-flaying games he plays with his victims.
If you aren’t caught up on the most recent season of Game of Thrones, be warned! There may be some mild spoilers in this post!!
Now, I’m not saying that Theon didn’t deserve a little bit of torture for being an insufferable PITA for the first few seasons of Game of Thrones—but flaying off his ahem ‘favorite toy’ is a low blow, even for Game of Thrones torture standards.
For this recipe, we’ll be flaying off a bit of Theon for ourselves and one-upping Ramsay’s pork sausage with brats of our own. Braided in flaky pastry that you can peel off piece by piece—or take the whole thing for yourself and dip it in bloody BBQ sauce.
Here’s What You Need
- Pork sausages: The main protein, providing a savory and hearty base.
- Onion: Adds sweetness and depth to the dish.
- Butter: For browning and adding richness.
- IPA beer or ale: Infuses a robust, malty flavor.
- Ketchup: Adds tanginess to the sauce.
- Mayonnaise: Contributes creaminess to the sauce.
- Whole grain mustard: Provides a tangy and slightly spicy kick.
- Honey: Adds a touch of sweetness.
- Pickle relish: Brings a bit of tang and texture.
- Sriracha or hot sauce: Adds heat to the dish.
- Monterey Jack cheese: Melts beautifully and adds a creamy texture.
- Puff pastry: Wraps the sausages in a flaky, buttery crust.
- BBQ sauce: For dipping, adding a smoky and sweet finish.
- Egg: Used for brushing the pastry to give it a golden finish.
- Poppy seeds: Adds a bit of crunch and visual appeal.
- Black sesame seeds: Provides a nutty flavor and contrast.
- Dried minced onion: Enhances the flavor of the topping.
- Dried minced garlic: Adds aromatic depth to the topping.
- Sea salt: For seasoning.
- Freshly cracked pepper: Adds a bit of heat and seasoning.
Let’s Cook
Start by melting the butter in a large pot until it’s frothy and browned. Toss in the sausages and brown them on all sides—this should take about 1-2 minutes per side. Don’t worry if the sausages aren’t cooked through just yet. Leave them in the pot.
Next, add the sliced onion and stir. Cook until the onions are tender and browned, which should take around 10 minutes. The goal is to get those onions nice and caramelized.
Beer Bath for the Brats
Pour the beer into the pot and bring it to a rolling simmer. Let the sausages bathe in the beer for about 15-20 minutes, depending on their size, until they’re fully cooked. Once done, remove the sausages and set them aside to dry.
Keep simmering the onions and beer until the liquid evaporates completely, leaving behind a dark, sweet, and sticky sauce. This will take about 30-40 minutes.
Whip Up the Sauce
While the onions are cooking down, mix together the ketchup, mayonnaise, mustard, honey, pickle relish, and hot sauce in a bowl. This will be your zesty dipping sauce. Set it aside for later.
Puff Pastry Time
Thaw the puff pastry just enough so it can be unfolded—this should take about 10-15 minutes. It should still be partially frozen for easy handling. Cut each sheet into 6 even rectangles.
Assemble the Brats
Brush about 1 tablespoon of the ketchup sauce down the center of each puff pastry rectangle. Add the sautéed onions as desired.
Place a cube or a tablespoon of shredded cheese down the center of the puff pastry. Cut slits into the sides of the puff pastry, about an inch long and half an inch thick, leaving the center intact. Use the cheese as a guide for where not to cut. Cut slits into each end to pull over the ends of the sausage.
Now, place a cooked sausage on top of the cheese and pastry. Crisscross the puff pastry strips over the sausage in an alternating fashion to form a braid. Tuck the ends of the pastry under the braid and over the ends of the sausage. Arrange them on a baking sheet lined with parchment paper.
Bake and Finish
Brush the sausages with the whisked egg to give them a nice golden finish. Sprinkle poppy seeds, sesame seeds, dried minced garlic, and onion over the top as desired. Season with salt and pepper.
Bake the sausages for 20-25 minutes, or until they are golden brown and puffed up.
Extra Tips for Perfect Sausages
- Caramelizing onions: Be patient. Low and slow cooking ensures they become sweet and tender without burning.
- Beer choice: Use a good quality IPA or ale for the best flavor. It adds a nice maltiness to the sausages.
- Puff pastry: Work quickly with the pastry while it’s still cold. This prevents it from becoming too sticky and hard to handle.
- Cheese melting: If you prefer a gooey center, use shredded cheese. For a chunkier bite, go for cubed cheese.
- Topping variations: Feel free to experiment with different seeds or seasonings for the topping to suit your taste.
And there you have it—Theon Greyjoy’s flayed sausage, a dish worthy of the most sinister of Game of Thrones characters. Perfect for your next GOT viewing party, these flaky, cheesy sausages are sure to impress even the most skeptical of friends.
So, channel your inner Ramsay Bolton (minus the actual cruelty) and enjoy peeling back the layers of this deliciously devious treat. Remember, what is dead may never die, but these sausages won’t last long on your plate. Happy cooking, Hungry People!
Theon Greyjoy’s Flayed Sausage | Game of Thrones Inspired Recipes
Ingredients
- 6 pork sausages
- ½ onion sliced thin
- 2 tablespoons butter
- 12 oz IPA beer or ale
- 2 tablespoons ketchup
- 1 tablespoon mayonnaise
- 1 tablespoon whole grain mustard
- 2 tablespoons honey
- 1 tablespoon pickle relish
- 1 teaspoon sriracha or your favorite hot sauce
- 1 cup Monterey jack cheese shredded or cubed
- 2 sheets puff pastry
- 1 cup BBQ sauce for dipping
- 1 egg whisked
- 1 tablespoon poppy seeds
- 1 tablespoon black sesame seeds
- 1 tablespoon dried minced onion
- 1 tablespoon dried minced garlic
- 1 teaspoon sea salt
- 1 teaspoon fresh cracked pepper to taste
Instructions
- In a large pot, melt the butter until it is frothy and browned. Add the sausages and brown on all sides, about 1-2 minutes per side. It's okay if the sausages are not cooked through. Leave the sausages in the pot.
- Add the sliced onion to the pot and stir. Cook, stirring occasionally, until the onions are tender and browned, about 10 minutes.
- Pour the beer into the pot and bring to a rolling simmer. Boil the sausages for 15-20 minutes (depending on the type of sausage you are using) until cooked through, then remove the sausages from the pot and set aside to dry.
- Continue to simmer the onions and beer until the liquid has evaporated entirely, leaving a dark, sweet, and sticky sauce, about 30-40 minutes.
- Meanwhile, stir together the ketchup, mayonnaise, mustard, honey, pickle relish, and hot sauce. Set aside.
- Thaw the puff pastry until it can be unfolded, about 10-15 minutes. It should still be partially frozen. Cut the puff pastry into 6 even rectangles.
- Brush about 1 tablespoon of the ketchup sauce down the center of each puff pastry rectangle. Add the sautéed onions as desired.
- Place a cube (or tablespoon of shredded) cheese down the center of the puff pastry. Cut slits into the sides of the puff pastry. The slits should be about an inch long and a half inch thick. The center of the puff pastry should be intact – use the cheese as a 'guide' for where not to cut. Cut slits into each end to pull over the ends of the sausage.
- Next, place one of the cooked sausages on top of the cheese and pastry. Then in alternating motions, crisscross the puff pastry cuts across the sausage to form a 'braid' of sorts. Tuck the ends of the puff pastry under the braid and over the end of the sausage. Arrange the sausages on a baking sheet lined with parchment.
- Brush the sausages with whisked egg. Then sprinkle on poppy seeds, sesame seeds, dried minced garlic, and onion as desired. Season the sausages with salt and pepper, as desired.
- Bake the sausages for 20-25 minutes, until the puff pastry is golden brown and puffed up. Serve the sausages with your favorite BBQ sauce. Enjoy Theon's favorite toy! What is dead may never die.
