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Pigs in a blanket - what sauce or dip?

Planning this as one of many snacks for a party -- what sauce if any? For kids and adults..

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  1. Ketchup or Sweet & Sour for the kids

    Cocktail sauce with horseradish for the adults

    1. Are you preparing the traditional stuffed cabbage version or one of those sausage in a bread roll?

      3 Replies
      1. re: todao

        Pigs in a blanket = hot dogs in dough.

        1. re: Sam Fujisaka

          In Todao's defense, I've heard stuffed cabbage referred to as pigs in a blanket, even though there was no pork involved. Perhaps he and I have Russian relatives in common!

          1. re: Sam Fujisaka

            When jfood was growing up and went to IHOP they were a breakfast sausage rolled inside a pancake. Jfood would put boysenberry sauce on them.

            But at Casa Jfood it a mini hot dog in dough.

        2. gotta have mustard! yellow and spicy deli.

          1. +1 for mustard; spicy for adults. For the kiddies, I've whisked apple butter or orange marmalade into the yellow and they loved it...sort of sweet n' spicy...

            1. We make them from scratch. They taste better than using canned dough.
              We serve with mustard, ketchup, bbq sauce, etc dips.

              ***** Recipe in my own words and not copied from any source*****

              Pigs in a Blanket From Scratch

              Ingredients

              3 cups all-purpose flour
              1-1/2 tablespoon granulated sugar
              1 tablespoon baking powder
              3/4 teaspoon baking soda
              1/4 teaspoon salt
              6 tablespoons butter, cold, cut into small pieces
              1 cup buttermilk (or 2/3 cup plain yogurt, 1/3 cup milk, 1 tsp vinegar - mixed)
              9 hot dogs cut in half to form 18 pieces

              Instructions

              Preheat oven to 400-F. Grease a baking sheet.

              In a mixing bowl, sift together or stir together flour, sugar, baking powder, baking soda and salt.

              Cut butter pieces into dry flour mixture until mixture is crumbly and resembles coarse cornmeal.

              Stir buttermilk into the bowl of dry ingredients until well mixed. Let dough rest for about 5 minutes.

              Turn dough out onto a well floured surface. With flour dusted hands, press dough into a 9 x 18 inch rectangle.

              Using a pizza cutter or knife, divide the rectangle into thirds horizontally and vertically to form 9 smaller rectangles.

              Slice each smaller rectangle diagonally to form 18 triangles.

              Starting at wide end of each dough triangle, roll up each hot dog half so that the pointed end of dough triangle is on the outside.

              Place pointy side of rolled dough triangle down on greased cookie sheet.

              Bake for 12 to 14 minutes, until golden brown.

                1. I didn't know anyone used anything but mustard!

                  1. I've used teriyaki sauce and bbq sauce.

                    1. jfood makes them all the time and he uses frozen puff pastry from the grocer. He also uses Boars head or Hebrew National little dogs.

                      As for the dipping...in 53 years of eating these treasures he has only used mustard. This includes brown (his favorite guldens) , yellow, dijon, honey, all sorts.

                      1 Reply
                      1. re: jfood

                        Yes, puff pastry makes these extra-special. I actually prefer Pepperidge Farm puff pastry for these than all-butter puff pastries. The texture is perfect and the taste is lighter.

                      2. Ketchup!

                        People who appreciate pigs-in-a-blanket will appreciate ketchup.

                        1. for adults - mustard

                          for kids - mustard

                          4 Replies
                          1. re: thew

                            If you want to be fancy, go with several types of mustard. Make sure one of them is French's though...

                            1. re: Becca Porter

                              why does one need to be french's?

                              1. re: thew

                                Perhaps to use as a baseline comparison.

                                1. re: ipsedixit

                                  Well, only if you are serving me. Eating any hot dog based item without French's yellow mustard just seems wrong.

                          2. i like regular mustard, but another sauce option has got to be jezebel sauce! http://southernfood.about.com/od/sauc...

                            duck sauce is good too.

                            1. Queso! Everything's better dipped in melted cheese.

                              1 Reply
                              1. re: tiramasue

                                I do like to sneak a little sliver of cheese inside, and also a dot of mustard, no one can figure out why mine are so much better than average.

                              2. Ketchup with curry powder mixed in. Yum

                                1. Various mustards -- honey, dijon, grainy.

                                  Another to consider is Vivi's Carnival Sauce. It's kind of like a spicy salsa/mustard mixture (the classic flavor). So addictive. :)

                                  1. I'd do a variety of dipping sauces, with many mustards (of course), and ketchup.

                                    Plus, last year at I served pigs in a blanket at our our Lost party for the season premier of Lost (because pigs = wild boar almost), I tried a really lovely mango chutney (don't sneer, people) and it was an awesomely delicious combination, believe it or not.

                                      1. Wow, didn't expect such a turnout, with so many choices. Going simple: ketchup for the kiddies and a variety of mustards (maybe fancied up) for the others. Happy holidays -- and thanks to all!

                                        4 Replies
                                        1. re: Sarah

                                          why do you assume the kids will want ketchup? i grew up on hot dogs with mustard and ketchup seems blasphemy with them. why does everybody force-feed sweet crap to kids?

                                          we were a gulden's spicy brown mustard family, btw. pre-dijon days.

                                          1. re: hotoynoodle

                                            Not to worry... kids can dip into the ketchup or the various mustards as can the non-kiddies. No condiment police will be present ...

                                          2. re: Sarah

                                            Make sure you have the sign that double dipping not allowed.

                                            1. re: jfood

                                              here's some suggested language for the sign:

                                              "you must be trippin' if you even *think* of double dippin'!"

                                              "it ain't hip to double-dip!"

                                              "we don't need no steenkin' double-deepers!"

                                          3. Let the jugs be the judge.

                                            Place the selected condiments in an array, and weigh them post prandial, to determine relative rates of consumption.

                                            Data will be clouded by nefarious rascals who are "mixers", as in glopping some mayo into that deep base of Guldens, or (heaven forbid) asking for sweet relish, which thereby skews the "processed condiment" base.

                                            In full disclosure, I am a victim of "pigs in a blanket abuse". In kindergarten, my working mom made arrangements with a classmates mom to babysit for those few hours necessary. Said babysitter served leftover pigs in a blanket every single day, and refused all requests for condiments except for ketchup. Mom got me the hell out of there after a few short weeks, but the three damaged kids of her household all ended up doing hard felony time.

                                            Choose your condiments and your caretakers carefully.

                                            1. On a whim I made up some ersatz eastern Carolina BBQ sauce for pigs in blankets--mustard, butter and vinegar. I kept it in a Lil Dipper crock pot and refilled the bowl as necessary. My guests scarfed it.

                                              1. I agree with mustard. I mix some chopped chipotle chilies in adobo with yellow mustard to add a little kick.

                                                1. Mustard, mustard, and mustard. Gulden's spicy brown always, French's yellow and honey-Dijon if I'm feeding a crowd.

                                                  And I do chicks in a blanket instead of pig--mini chicken apple sausage (Aidell's brand). A few of these made an easy weekend lunch for my son when he was growing up.

                                                  3 Replies
                                                  1. re: rednails

                                                    Duck sausage or chorizo is nice if it's any adult party, then I could see using something other than mustard.

                                                    1. re: coll

                                                      why not duck sausage for kids?

                                                      1. re: thew

                                                        Too expensive, I bet most of them would take a bite and leave the rest laying there.
                                                        I mean, that's what they do with regular hot dogs but at least they're not $10 or more/ lb.