Who doesn’t love a good pig in a blanket? These bite-sized morsels of savory goodness are arguably the epitome of comfort food. They’re like a cozy hug on a cold winter’s day, warm and comforting, and just what you need to lift your spirits.
Despite their simplicity, pigs in a blanket often seem to be reserved for special occasions. But why should that be the case? Why not bring that joy to an ordinary Tuesday night dinner? Are they not the perfect miniaturized version of the all-time favorite hotdog, only made infinitely better by being wrapped in a flaky layer of pastry? It’s high time we took them off the pedestal and made them an everyday delight. Let me show you how.
The History of Pigs In A Blanket
The origins of pigs in a blanket are a bit murky, with different countries claiming to have invented this dish. In the United States, they are usually hot dogs or sausages wrapped in biscuit or croissant dough and baked. But did you know that in the United Kingdom, pigs in a blanket are small sausages, or ‘chipolatas’, wrapped in bacon?
Regardless of their true origin, one thing is clear – they have been a beloved staple at parties and gatherings for many years. There’s just something about these miniature treats that brings out the joy and togetherness in any event. Now, let’s bring that joy to your kitchen.
The Art of Choosing the Right Sausage
When it comes to making pigs in a blanket, your choice of sausage is crucial. For a traditional take, you can’t go wrong with a classic mini frankfurter. However, if you want to get a bit adventurous, why not try a spicy chorizo or a flavorful bratwurst? The beauty of this recipe is its versatility – you can tailor it to your liking.
Also, consider the quality of your sausage. Try to source your sausages from a local butcher or a trusted brand. Remember, the better the sausage, the better your pigs in a blanket will be. It’s as simple as that.
Finding the Perfect Pastry
The second key component of pigs in a blanket is, of course, the ‘blanket’. This is typically a type of light, flaky pastry. You could use a pre-made croissant dough for ease and convenience. Alternatively, for a more homemade touch, you could make your own puff pastry. Either way, the aim is to achieve a perfect, golden-brown finish that is delightfully crispy on the outside and soft on the inside.
Rolling the pastry may be a bit tricky. The key is to not roll it too thin or too thick. Too thin, and it won’t adequately encase the sausage; too thick, and it won’t cook evenly. Striking a balance is crucial for the perfect pig in a blanket.
Ingredients
- 24 mini sausages or frankfurters
- 1 package of puff pastry
- 1 egg (for egg wash)
- Seeds for topping (optional)
Instructions
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Cut your puff pastry into strips, wide enough to wrap around your sausages.
- Wrap each sausage in a strip of dough, sealing the ends with a bit of egg wash.
- Place each one seam-side down on the baking sheet.
- Brush the tops with more egg wash and sprinkle with seeds, if using.
- Bake for 25-30 minutes, or until the pastry is golden brown and flaky.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 25-30 minutes
Tips for Pigs In A Blanket
Don’t rush the baking. It’s important to give your pastry enough time to become perfectly flaky and golden. For a fun twist, try adding a slice of cheese or a dab of mustard inside each one before baking. Also, remember to let them cool slightly before serving – the inside can be very hot straight out of the oven.
Why This Recipe is a Must-Try
Pigs in a blanket are not just delicious, they’re also incredibly easy to make. This recipe is versatile, allowing you to experiment with different sausages and pastries until you find your perfect match. Whether for a party, a family get-together, or just a comforting meal, these treats never disappoint. They’re the perfect combination of savory, salty, and crispy, making them an irresistible snack or appetizer.
Nutrition Information
- Calories: 150 kcal per serving
- Fat: 10g
- Cholesterol: 25mg
- Sodium: 350mg
- Carbohydrate: 9g
- Fiber: 0.5g
- Sugar: 1g
- Protein: 5g