Spicy and Sweet Pigs in a Blanket

Cup of Yum
1. Heat the oil in a large non-stick skillet, over medium-high heat.
2. When the oil is hot, fry the sausages in the pan until they are heated through, and some caramelization starts to occur.
3. Add the sugar, tomato ketchup, cayenne pepper and Worcestershire sauce. Mix with the sausages until they are coated with the mix and fry them for a few more minutes until the sauce thickens and coats the sausages completely (as seen in the pictures in the post).
4. Remove from the heat and let them cool down to room temperature.
5. Preheat oven to 350°F / 180°C.
6. Place one crescent dough sheet on a lightly floured surface.
7. Cut 1 inch-wide strips using a pizza cutter or knife. Cut each strip into 3 - 4 pieces (depending on how thick your cocktail sausages are).
8. Wrap each mini sausage with a strip of the crescent dough, and pinch the edges to seal.
9. Place the wrapped sausages on a parchment paper-lined baking tray.
10. Brush each of them with an egg wash, and bake in preheated oven for 10 - 12 minutes, until the crescent dough is golden brown (please see recipe note about using puff pastry in place of crescent dough).
11. Remove from the oven once baked, and let them cool down for a few minutes. Serve warm, or at room temperature, with dipping sauces.

Habanero Cheese Dip

1. Grate the cheese using the large holes of a box grater (or equivalent). Toss the cheese with the cornstarch, until well-mixed.
2. In a saucepan, combine the cornstarch coated cheese, evaporated milk, cayenne pepper, habanero and mustard. Heat over medium-low heat to gently heat the milk-cheese mix. Mix gently and frequently until the cheese has completely melted and you have a smooth, thick cheese sauce. You can add more evaporated milk (or cream) to thin out the sauce if you like (I add a few tbsp of cream to the cheese sauce every time I want to heat it up again).
3. Season with salt and pepper if needed.
4. Serve warm with the spicy and sweet pigs in a blanket.