HOME > Chowhound > Home Cooking >

Pigs in a blanket - what sauce or dip?

Sarah Dec 1, 2009 07:52 PM

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

  1. Click to Upload a photo (10 MB limit)
Delete
  1. ipsedixit RE: Sarah Dec 1, 2009 08:03 PM

    Ketchup or Sweet & Sour for the kids

    Cocktail sauce with horseradish for the adults

    1. todao RE: Sarah Dec 1, 2009 08:07 PM

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

      3 Replies
      1. re: todao
        Sam Fujisaka RE: todao Dec 2, 2009 02:26 AM

        Pigs in a blanket = hot dogs in dough.

        1. re: Sam Fujisaka
          n
          nemo RE: Sam Fujisaka Dec 2, 2009 11:12 AM

          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
            jfood RE: Sam Fujisaka Dec 2, 2009 11:30 AM

            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. goodhealthgourmet RE: Sarah Dec 1, 2009 08:34 PM

          gotta have mustard! yellow and spicy deli.

          1. Cherylptw RE: Sarah Dec 1, 2009 08:52 PM

            +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. Antilope RE: Sarah Dec 1, 2009 09:39 PM

              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. ChristinaMason RE: Sarah Dec 2, 2009 12:09 AM

                Homemade honey mustard.

                1. coll RE: Sarah Dec 2, 2009 01:22 AM

                  I didn't know anyone used anything but mustard!

                  1. monku RE: Sarah Dec 2, 2009 02:28 AM

                    I've used teriyaki sauce and bbq sauce.

                    1. jfood RE: Sarah Dec 2, 2009 03:21 AM

                      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
                        b
                        btnfood RE: jfood Dec 6, 2009 10:05 PM

                        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. Sam Fujisaka RE: Sarah Dec 2, 2009 03:30 AM

                        Ketchup!

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

                        1. thew RE: Sarah Dec 2, 2009 03:47 AM

                          for adults - mustard

                          for kids - mustard

                          4 Replies
                          1. re: thew
                            Becca Porter RE: thew Dec 2, 2009 04:10 AM

                            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
                              thew RE: Becca Porter Dec 2, 2009 07:02 AM

                              why does one need to be french's?

                              1. re: thew
                                ipsedixit RE: thew Dec 2, 2009 07:17 AM

                                Perhaps to use as a baseline comparison.

                                1. re: ipsedixit
                                  Becca Porter RE: ipsedixit Dec 2, 2009 08:43 AM

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

                          2. alkapal RE: Sarah Dec 2, 2009 06:44 AM

                            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. t
                              tiramasue RE: Sarah Dec 2, 2009 06:54 AM

                              Queso! Everything's better dipped in melted cheese.

                              1 Reply
                              1. re: tiramasue
                                coll RE: tiramasue Dec 2, 2009 07:54 AM

                                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. j
                                jzerocsk RE: Sarah Dec 2, 2009 10:43 AM

                                Ketchup with curry powder mixed in. Yum

                                1. Ayelene RE: Sarah Dec 2, 2009 10:59 AM

                                  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. BabsW RE: Sarah Dec 2, 2009 11:04 AM

                                    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. c
                                      cackalackie RE: Sarah Dec 2, 2009 06:52 PM

                                      Bone-Suckin' Mustard

                                      http://www.buybonesuckin.com/products...

                                      1. Sarah RE: Sarah Dec 2, 2009 08:11 PM

                                        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
                                          hotoynoodle RE: Sarah Dec 2, 2009 08:40 PM

                                          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
                                            Sarah RE: hotoynoodle Dec 2, 2009 09:07 PM

                                            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
                                            jfood RE: Sarah Dec 3, 2009 03:31 AM

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

                                            1. re: jfood
                                              alkapal RE: jfood Dec 3, 2009 05:55 AM

                                              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. FoodFuser RE: Sarah Dec 2, 2009 10:28 PM

                                            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. MandalayVA RE: Sarah Dec 3, 2009 03:41 AM

                                              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. n
                                                nibs RE: Sarah Dec 6, 2009 06:43 PM

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

                                                1. r
                                                  rednails RE: Sarah Dec 7, 2009 09:14 AM

                                                  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
                                                    coll RE: rednails Dec 7, 2009 09:16 AM

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

                                                    1. re: coll
                                                      thew RE: coll Dec 7, 2009 09:23 AM

                                                      why not duck sausage for kids?

                                                      1. re: thew
                                                        coll RE: thew Dec 7, 2009 09:32 AM

                                                        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.

                                                  Show Hidden Posts