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help with "pigs in a blanket"

So, the rehearsal dinner is in 9 days. I pretty much have that under control. Simple, SIMPLE food. The bride and groom came over last night for a cake tasting and the groom launched on me that he would really like a plate of pigs and a blanket at the rehearsal. I questioned him and he is referring to breakfast sausage, wrapped in a pancake type substance and dipped in maple syrup.

HELP.

p.s. I am only making enough for him...along with a gift wrapped box of Tennesee Sunshine hot sauce, his fave.

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  1. "Pigs in a blanket" are generally little mini hot dogs wrapped in whack-a-can crescent roll dough. I am sure you could use sausage, though I've never heard of breakfast sausage being used. If you use it, I'd cut it in half.

    I cook the hot dogs (some people don't but I like them brown). Cut each square of dough into 4 pieces. Wrap the dough around the 1/2 sausage in a triangle shape.

    Lay on cookie sheet; bake till brown.

    7 Replies
    1. re: C. Hamster

      thats what I proposed to him...he says nope, no way, they are breakfast sausage wrapped in pancakes. Sigh.

      1. re: chelleyd01

        Pigs in a Blanket appear on many pancake house menus as just what he described: pancakes wrapped around pork sausage links. Syrup for dipping or poured over all.

        Maybe it's a midwestern thing? They're good. :)

        1. re: fern

          Oh -- pancake house.

          This is the difference between Pigs in a Blanket at Perkins which you'd eat for breakfast and Pigs in a Blanket the universally-loved snack you'd serve while tailgating or for a party. The latter is a mini-weenie in whack-a-dough.

            1. re: C. Hamster

              mini-weenie in whack-a-dough, funny! who'd have thought pigs in a blanket would be the formal name of anything.

            2. re: fern

              It may be a regional thing. When I was a kid and living up North, pigs in a blanket were regular sausage links (the bumpy ones, like brown and serve) with a pancake wrapped around them. I would drizzle the syrup over them, and eat like a stuffed crepe.

              Here in Texas they are Eckrich smoky breakfast links, or something that size with a smooth casing, with either a biscuit or crescent roll wrapped around them. I don't like those as much as the others. I have also had little cocktail sausages with cornbread strips (from a pop open can) wrapped around them and that was considered pigs in a blanket.

              Good luck! I don't know how you are going to do that without cooking his separately from the other dishes.

          1. Cocktail Franks (I like Hebrew National) in a little piece of Pillsbury crescent dough. In the oven for 15 minutes, or so. I don't cook hot dogs in advance. No matter how many you make and what else is served, they are gone within minutes.

            1. oh gosh the breakfast things!

              not lil smokies and crescent roll dough...

              i generally make the appetizer kind, especially if there are kids coming...it s funny tho, no matter how many "foodie" types show up, they always launch in on the pigs in a blanket.

              1. I was intrigued by the pig-in-a-blanket request. I haven't heard of sausage wrapped in a pancake (other than boxed ones in the frozen food section). Sounds good to me. I'm used to the little cocktail franks wrapped in some sort of refrigerator tube dough like C. Hamster said.

                I did a google search for "breakfast pigs in a blanket" and came up with these two. Of course, there are millions more if you keep looking. I was getting the impression that these are from the midwest.

                http://www.recipetips.com/recipe-card...

                http://www.cooks.com/rec/view/0,174,1...

                I've made these cocktail frank versions from the Food Network, but it isn't what you're after.

                http://www.foodnetwork.com/food/recip...

                Extra good. I stuffed them with cream cheese, bell pepper and a little piece of pickled jalapeno, rather than the other ingredients. My friends sure made fun of me, but... they inhaled them.

                If you find a good breakfast pig in a blanket recipe, be sure to let us know about it.

                5 Replies
                1. re: GloriaSwansonsTVdinner

                  I have a box of Trader Joes swedish pancake mix. The picture looks like they are thinner and crispier than a traditional pancake. Has anyone had any experience with this mix? I may take a whirl with it this weekend with some Bob Evans maple sausage links. It looks as if the recipetips.com shows wrapping and putting them seam side down and then baking in a baking dish like an enchilada. A nice little portion container of maple syrup and I might be good to go!

                  1. re: chelleyd01

                    I am not sure the swedish pancake would be best, I think, straight old, Bisquick pancakes would be more of what he is seeking.

                    1. re: chelleyd01

                      Swedish pancakes are similar to crepes. Like crepes they are easy to make from scratch. I tried the TJ mix, but returned it.

                      For this purpose, I'd suggest a regular pancake batter (maybe buttermilk), just thinned enough to make pancakes that can be wrapped around the sausages.

                      paulj

                    2. re: GloriaSwansonsTVdinner

                      The first link you posted looks like what I was used to as a child, except the pancakes completely wrapped around the sausages. That was part of the fun of the dish, checking to see if the little piggies were in there!

                      1. re: GloriaSwansonsTVdinner

                        What a great name, GloriaSwansonsTVdinner!

                        Yup, no matter the type of occasion, stuffy or not, the mini weiners in the 'whack a dough' (that's just great!) are the first to go.

                        The sausage wrapped in pancakes sounds delish too.

                      2. I use mini chicken-apple sausage (Bruce Aidell brand that I get at the local farmer's market) instead of regular pork sausage. I don't pre-cook them. I use the Pillsbury crescent rolls and cut each triangle in half, then roll each sausage piece in a triangle and bake til nice and brown. I serve them with Gulden's mustard. They always disappear quickly!

                        1. jfood makes PITB all the time for football games. He buys mini-dogs in the grocer (either Hebrew National or Boars Head) and he buys a package of puff pastry. Thaws the pastry and cuts into small rectangles, just enough to wrap the middle of the mini-dogs with both ends of the dogs exposed. Make sure you overlap the ends of the pastry and pinch together.

                          To cook. Place them in a 400 degree oven for 20'ish minutes. Be careful when you first take them out of the oven because they will burn your mouth faster and deeper than any pizza burn you ever experienced. Have a few different types of mustards available.

                          2 Replies
                          1. re: jfood

                            These are the best pigs--definitely good quality beef dogs and puff pastry. Might I add that when the dogs are put on the cookie sheet, it helps to put the seam side down and maybe a teeny dab of water to help the dough stick together better? Puff pastry is so much better than the whack-a-dough. Any opinion on Pepperidge Farm puff pastry v. Trader Joe's? I haven't tried TJ's yet for anything and am curious.

                            And this whole thing reminds me that at my sister and brother-in law's black tie, Saturday night, Long Island temple wedding with a lot of really great food, the groom insisted that there be pigs in blankets at the cocktail hour. Nah, I'll pass on the baby lamb chops, the sushi bar, the panini station, the carving station, etc., just bring me those pigs! Okay, we know the guy's crazy, he married my sister!

                            1. re: Shayna Madel

                              When jfood first started making them he was very concerned that the wrapper did not separate. Now he is somewhat indifferent.

                              And yes jfood agrees that the seam should go "down" on the cookie sheet. Good point SM.

                              Jfood does not shop in TJ, but the PF dough works fine. In fact tonight he is using an "extra" sheet for a tarte tartin.

                          2. thanks so much everyone...some of the suggestions I will use for the Ohio State-Michigan game (GO BUCKS!) that are hot dog or mini sausage based.

                            Im still going to look around for the pigs in a blanket involving breakfast sausage and pancakes that the Groom is interested in.

                            3 Replies
                              1. re: chelleyd01

                                Jimmy Dean has a product that is a pancake wrapped sausage on a stick! Check this out:
                                http://jimmydean.com/products/default...

                                1. re: danhole

                                  You could make your own, they make maple flavored sausage, make a good thickish batter, and for the stick go to Michaels and use the lollipops and then deep fry like a corn dog. Add what flavorings or extras to the batter. Little pots of maple syrup for his dipping pleasure. (Warmed if possible)
                                  What a request!

                              2. I think danhole has the correct product. My son absolutely loves those Jimmy Dean on-a-stick things. Now, duplicating them at home might be a trick, but I'd go with a thick pancake batter - buttermilk would be yummy - and fry a la corndog. With cooked sausage, of course. If you did small links, you could do away with the stick, and just make them little batter-covered bites.

                                My idea of a pig in blanket, however, has always been a frank in a crescent roll (whack a dough), baked.

                                1. I used to always get pigs n' blankets from IHOP. Make a thin bisquick batter (add a little cinnamon and vanilla to jazz it up) and make small pancakes. Brown some Farmer John breakfast links and you're all set. Not fancy, but probably exactly what he's looking for.

                                  1. Okay, here's the bonus question--Assume you make the pancakes and the sausage. How do you get the pancakes to stay wrapped around the sausage--do you end up using a toothpick, or perhaps do you use a glue gun (just joking!)?

                                    2 Replies
                                    1. re: Shayna Madel

                                      Shayna madel, I was thinking about the corndog approach using pancake batter for the cornmuffin mix. I think it can be done with a buttermilk pancake.

                                      Another idea is to make sausage like beignet, or even a sopapilla dough, stuffed with sausage, and where you would squirt honey, use the maple syrup.
                                      ooooo I forgot about sopapillas been such a long time. Love those things.
                                      oops sorry for the diversion. OP wants to make a pancake.... right.

                                      1. re: Shayna Madel

                                        All the places I've had Pigs in a blanket in just roll it up and put it seam side down. It tends to stay put as the pancake is larger than the sausage and its texture really doesn't let it roll out.

                                      2. The groom has spoken. He has a particular thing in mind, and it's wise to provide exactly that thing unless you vette it with him first. A guy that wants pigs in a blanket, defined as sausage wrapped in a pancake type batter, is not likely to be thrilled to receive mini-cocktail dogs in Swedish crepe batter.

                                        I know whereof I speak. My daughter just got married, catered reception and all. Talking with the caterers, plus talking with chef friends who cater or work for caterers, has me convinced that a lot of people react badly if you "gourmet it up" on a traditional food favorite!

                                        For recipes, try old cookbooks. But Bisquick and his favorite brand sausage link will likely get you over.

                                        1 Reply
                                        1. re: zak822

                                          Agree... sounds like he wants comfort food, don't overthink it, just give him what his mom would have served him from breakfast. Jimmy Dean and Bisquick.

                                        2. my mom owned a diner for what seems like forever, with chicken fried steak and all that, so I know of what I speak. Pigs in a Blanket are basically regular pancakes (normal sized, roughly 6" diameter) wrapped around cooked pork breakfast sausage (Farmer John's). We usually added some whipped butter & syrup on the side. Technically seam side down should keep it closed, but we always had those funky toothpicks with the cellophane decorative thingies to make sure they stayed closed. Personally, I think bisquick has a specific (and not good) taste to it & regular pancakes are pretty easy to make (think flour, egg, milk, and a little butter, salt, sugar & baking powder)