One of my favorite comfort foods of all time is Pigs In A Blanket! One bite sends me back to my childhood, they especially call up images of holidays spent with family. I recently had a version of it during a reception at a hotel in Beverly Hills. No matter what exotic spin you put on them, they’re still simply… Pigs In a Blanket.
Pigs-in-a-blanket may be as old as the 1600’s! Despite rumors that it is an invention as modern as 1957, field hands in England around the 1600’s had what was essentially the same dish. Putting meat inside of dough was an obvious solution for a quick and nourishing meal on the go.
The term “pigs in a blanket†often refers to hotdogs, Vienna sausages or cocktail wieners wrapped in biscuit dough, pancake, or croissant dough, and baked.
The first written record of pigs in a blanket occurs in Betty Crocker’s Cooking for Kids in 1957.
- April 24th is National Pigs in a Blanket Day.
- Pigs in a blanket are also known as devils on horseback, kilted sausages, and wiener winks.
- They are typically small in size and can be eaten in one or two bites. For this reason, they are usually served as an appetizer or hors d’oeuvre or are accompanied by other dishes in the ‘main course’ section of a meal.
- In the United Kingdom, pigs in blankets are small sausages, or chipolatas wrapped up in bacon.
- Pigs in a blanket are usually different from sausage rolls, which are a larger, more filling item served for breakfast and lunch in parts of Europe, Australia, New Zealand, and, more rarely, the United States and Canada.
Here is one of my favorite recipes courtesy of Pillsbury.
Ingredients:
- 2Â cans (8 oz each) Pillsburyâ„¢ refrigerated crescent dinner rolls
- 48Â cocktail-size smoked link sausages or hot dogs (from two 14-oz packages)
Instructions:
- Heat oven to 375°F. Unroll both cans of the dough; separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
- Place sausage on shortest side of each triangle. Roll up each, starting at shortest side of triangle and rolling to opposite point; place point side down on 2 ungreased cookie sheets.
- Bake 12 to 15 minutes or until golden brown, switching position of cookie sheets halfway through baking. Immediately remove from cookie sheet. Serve warm.
