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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.