Pigs in a blanket
Sausages wrapped in pastry, a classic American appetizer.
Pigs in a blanket are small hot dogs or other sausages individually wrapped in pastry, commonly served as an appetizer in the United States. The dish is notable for its versatility, appearing in both bite-sized party portions and larger versions served as a main course for children.
Quick Facts
- Country
- United States
- Course
- Hors d'oeuvre
- Main ingredients
- Cocktail sausage
- hot dog
- or other sausage
- crescent rolls or other pastry
- Variations
- Filled with cheese
Facts from the source article.
Ingredients and preparation
In the United States, pigs in a blanket typically use hot dogs in croissant dough, though Vienna sausages or cocktail sausages baked inside biscuit or croissant dough are also common. Canned dough is most frequently used, but homemade dough appears as well. Pancake dough is sometimes employed, though that combination is more often served as a pancake on a stick. The smaller version is served as an appetizer, while the larger variety is a quick main course or light meal, especially for children. In Texas, a similar dish called kolache or klobasnek, originating from Czech immigrants, wraps sausage in kolache dough rather than croissant dough; this savory dish is commonly referred to as kolache, despite traditional Czech kolaches being sweet.
Similar dishes
Several countries have comparable dishes under different names. In Belgium, the city of Namur has avisance, historically sausage or sausage meat in bread dough, now made with puff pastry. Denmark, Norway, and Sweden call American-style pigs in a blanket pølsehorn, meaning sausage horns. Germany's Würstchen im Schlafrock uses sausages wrapped in puff pastry or pancakes, sometimes with cheese and bacon. The Netherlands offers saucijzenbroodje, a puff pastry roll with seasoned minced meat. Australia, New Zealand, Canada, and the United Kingdom know pastry-wrapped sausage meat as a sausage roll.
More in American Pork Dishes
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