This Little Piggy…

Pigs in a Blanket (PIB) – Beverages & Canapés, Pg. 40 – Verna D. Smith (Mrs. Russell A. Smith)


A few weeks ago was National Pigs in a Blanket Day…yep, there really is a day to recognize these bit-size delights. A bit of a guilty pleasure but oh sooo yummy! The Dutch Oven Cookbook is full of retro recipes from the 50s and we can’t wait to bring’m all back!

The Dutch Oven doesn’t provide much of a recipe for Pigs in a blanket other than offering instructions to wrap sausages in pastry and bake in a hot oven until pastry is done. This certainly gives a little creative license. We decided to keep it simple using some prepared ingredients compliments of President’s Choice. You could go all gourmet and make your own pastry…and even your own sausages – but that seems like a lot of work for pigs in a blanket – ya know what we’re sayin’? We consulted with Martha, and even she isn’t that hardcore. We did take a couple of suggestions from her to kick them up a notch though with the addition of cheese and caramelized onion.


Pigs in a Blanket (PIB)

Ingredients:

1 Pkg. mini sausages or hotdogs
1 Pkg. frozen puff pastry (thawed)
1 egg
Caramelized onion (optional)
Cheese (optional – cut in small pieces)
Flour

Instructions:


Slice sausages (3/4 of the way through). Fill with caramelized onions or cheese.

Roll thawed puff pastry on floured surface to 14x11 rectangle. Cut into 1.5x3.5 inch strips. Roll sausages in pastry using beaten egg to seal ends.

Brush with beaten egg, chill for 15 minutes and bake at 450°F for 20 minutes or until puffed and golden brown.

We like them best served with honey mustard. These will be a hit with kids for sure, but even the most discerning foodie will have difficulty turing down these little piggies!

These little piggies went yum, yum, yum all the way to our tums!

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