Many folks in our home town used sausages with pastry when cooking with kids. Only when I traveled to the UK did I hear the term “Pigs in a blanket”. It was used even more often when I came to the USA. So here is a recipe for that delicacy – homemade biscuit dough wrapped around sausages or hot dogs. In Johannesburg, we even used a South African Sausage called BOEREWORS made from spicy meat. We could add a salad and maybe some chips and so we had a meal. Now this is NOT the most healthy meal but once in a while not so terrible. Everything in moderation eh?
A blanket wrapped around a hot dog—or better, a chicken and sun dried sausage —sure beats a store-bought bun. A narrow strip of cheddar down the center of the dog makes them even better for some although that is not my preference.
Nowadays, its easier – buy pizza dough ( frozen in the supermarket or from my favorite on line store – Prepared Pantry) and use chicken sausages which are at least a bit healthier and you are on your way! Don’t forget to put on music – makes cooking SOOOO much fun! We love the Tickle Me song for this one! By the way – if you click here you can download our coloring books – the first one is FREE!
How to Make Pigs in a Blanket with Bread or Pizza Dough – have your kids help you do the wrapping – they will love it!
You’ll need sausages, or hot dogs plus bread or pizza dough. Our pizza crust mixes are perfect because the dough is soft and easy to work with without springback.
- Mix the dough per package instructions. (With a stand type mixer and a dough hook, add the water and yeast and mix for four minutes.)
- Roll the dough to 1/4-inch thickness and cut out the shapes. For little sausages, we used 2-inch diameter circles. For hot dogs—because they are longer—you’ll want rectangles or ovals.
- Spread mustard or another condiment on the dough. Do not spread mustard where the two edges will overlap. I like all kinds of mustard.
- If you are using brats or hotdogs, consider splitting them and placing a strip of cheese in the split.
- Wrap the dough around the meat pressing the two dough edges together where they overlap. Let rest for 30 to 45 minutes or until the dough doubles in volume.
- Bake at 350 degrees for 7 minutes or until the dough starts to brown. Serve hot.
How to Make Pigs in a Blanket with Biscuit Dough
3 1/2 cups all-purpose flour
2 tablespoons sugar
1 tablespoon baking powder
3/4 teaspoon baking soda
1/4 teaspoon salt
8 tablespoons cold butter cut in pieces
1 1/3 cups buttermilk
hot dogs or sausages
cheddar cheese (optional)
Directions Preheat the oven to 425 degrees.
- In a large bowl, combine the flour, sugar, baking powder, baking soda, and salt.
- Using a pastry blender or 2 knives, cut in the butter until the mixture forms coarse pieces.
- Add buttermilk and stir the mixture with a fork until most of the dry ingredients have been moistened. Turn the ingredients onto the counter and knead and fold until the dough is formed. Do not knead longer than necessary.
- Roll or pat the dough to about 1/4-inch thickness and cut into a circle with a biscuit cutter for small sausages or into oblong or rectangular pieces for hot dogs. (The tendency is to roll the dough too thick. Remember that the dough will double in thickness when baked.)
- Spread mustard or another condiment on the dough. Do not spread mustard where the two edges will overlap. One option is Elki Maple Bacon Whipped Mustard Spread.
- Place a hot dog or sausage on each. For hot dogs, slice the dogs lengthwise about half-way through the dog. Place mustard or a cheese stick in the opened dog.
- Fold the dough around the dog or sausage. Place the biscuits on a greased baking sheet.
- Bake for 9 minutes or until the tops are just golden brown and biscuits sound hollow when gently tapped. Serve warm.
To make your blanketed pigs a full meal, try biscuit-wrapped brats with steamed broccoli or fresh peas, and sliced tomato or a full salad. Here it is midwestern style – with corn on the cob!
Or how about an Italian Herb Pizza-dough-wrapped hot dog with a slice of cheese in the middle, accompanied by potato salad, corn on the cob, and fresh grapes.
Use a bread mix to make pocket sandwiches and piroshki.