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    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

TIP OF THE DAY: Make Some Pigs In Blankets

 

It’s time to celebrate National Pigs In Blankets Day.

Ask for some pigs in blankets in the U.K., and you’ll get a cocktail sausage wrapped in bacon (more like a pig in a pig, we think).

At IHOP, the International House Of Pancakes, you can chow down on pork sausage links rolled in a pancake “blankets.”

But across the U.S., what caterers declare to be the most popular hors d’oeuvre is a cocktail frankfurter in a pastry blanket. And don’t forget the mustard.

Culinary historians have tracked the first recipes for modern pigs in blankets—small cocktail franks baked in flaky crust—to 1950. According to FoodTimeline.org, these pastry-wrapped piggies are likely direct descendants of Victorian-era canapés.

The earliest recipe found in American cookbooks that was called “pigs in blankets” was published in the 1930. But there was no frankfurter or other sausage: it comprised oysters wrapped with bacon.

You know which little piggie recipe won out. So head to the market, grab some cocktail franks and a roll of croissant dough, and join the Neelys in the video, as they demonstrate how easy it is to make pigs in blankets.

We highly recommend Dijon mustard (check out the different types of mustard).

While pigs in blankets are classic cocktail fare, we find them even more delicious with beer. Enjoy!

   

   





Related Food Videos: For more food videos, check out The Nibble's Food Video Collection.

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