It’s time to celebrate National Pigs In Blankets Day, April 24th.
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.
Pigs In Blankets (photo courtesy Hillshire Farms | Facebook.
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. The following recipe was adapted from Pillsbury.
Ingredients For 48 Pieces
1. PREHEAT the oven to 375°F. Unroll both cans of dough and separate into 16 triangles. Cut each triangle lengthwise into 3 narrow triangles.
2. PLACE 1 frank on the thin point of each triangle. Roll up, starting at the point. Place it seam side down on an ungreased cookie sheet (you’ll need two sheets for this amount). Repeat with the remaining franks.
3. BAKE for 11 to 14 minutes or until golden brown, switching the position of cookie sheets halfway through baking. When done baking, immediately remove the from the cookie sheets to a serving tray(s) and serve.
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