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Nov 7, 2007 10:14 AM

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.


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 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.



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


                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 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.


                    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!