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Nov 22, 2011 02:51 PM

Condiments for Pigs in Blankets

I'm looking for suggestions for interesting dips or condiments for the good ol' crescent roll-style pigs in blankets.

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  1. I plan on making these either Thursday or Friday and hadn't thought farther than some good stone ground mustard. I have some from Boccalone in SF that everyone seems to like.
    If I wanted to get fancy I suppose I could break out the truffled mustard I bought at Far West Funghi that I've never thought of anything good to do with...
    Also, I may slip in a little piece of cheddar or Cotswald for a cheesy surpise.
    It's pigs in a blanket, I'd keep it simple. My Dad will just be happy I'm not putting out ketchup!

    1. Grape jelly and chili sauce heated--much better combination than you'd think with the sweet and spicy

      2 Replies
      1. re: chowser

        What kind of chili sauce chowser? That sounds great, but not sure if you mean the Asian chili sauce or another kind...

        1. re: rabaja

          The basic heinz in a bottle but Asian chili sauce would probably be good, too.

      2. I love mustard with the pigs. Recently tried a cranberry mustard. Really good. A hot mustard like a jalapeƱo would be a good choice too. A mixture of regular chili sauce and canned cranberry sauce - heated and mixed- then cooled would be great too.

        1. I've had cherry mustard sauce with appetizers at Razzoos in Texas and loved it. I'll bet it would be great with pigs too. Not sure how to make it, cherry jelly mixed with some type of mustard maybe.
          Just found this recipe online, sounds easy and good.

          8 oz. cherry preserves
          1 oz. soy sauce
          1 oz. horseradish
          1 oz. prepared mustard

          Mix all ingredients. Serve as a dipping sauce for fried shrimp, chicken nuggets or fried mushrooms

          3 Replies
          1. re: julesrules4food

            That sounds really interesting. And I just happen to have a jar of cherry preserves taking up space in the cupboard. Thanks!

            1. re: rockycat

              Anytime rockycat. I can't wait to make it myself!

              1. re: julesrules4food

                I just tried making the sauce. unopened, refrigerated jar of cherry preserves had these funny little spots in it so I tossed it out. The next closest thing I had was wild berry preserves so I had to strain it to get rid of the seeds. That thinned out the consistency, but not too badly. Right now, the sauce tastes a bit too heavy on the horseradish (I used Gold's hot style) and a bit too sweet. I still think it might be good if I had been able to use the cherry preserves.

          2. Blend together some dry white wine, dijon mustard, chopped parsley, finely chopped green onion and heavy cream. Pulse in food processor to blend. S&P to taste.