Pigs in Blankets - A Classic!

quote:

Originally posted by wanderingjew

One thing I noticed is that "pigs in a blanket" have different regional translations. In Pittsburgh, pigs in a blanket was just another term for stuffed cabbage or halupki's. Here in Rhode Island the term is used for italian sausage stuffed in a small calzone usually with red sauce and onion and peppers, something that we used to call a "sauage roll" back in NY. Of course where I grew up on Long Island, they were mini kosher franks wrapped in dough and dipped in mustard!

I was brought up in an Ukrainian household and our halupki's were always called "pigs in a blanket" to our "American" friends.

A "Uke" also with some Polish blood also. "Pigs in a Blanket" in my family were cabbage rolls! (Not to say that the Hot Dog Versions are not good but...)

We make ours with a Mushrooms and creamy gravy vs. the tomatoe based ones. Cabbage rolls, some beef broth warmed with cream of mushroom soup, fresh mushrooms chopped, all layered in a pan and 325 for an hour or so! Ahhhhhh!

Filling is beef and pork ground, onions, some garlic, uncooked rice, salt and pepper!

If you want the specific recipe let me know!

Don

quote:

Originally posted by wanderingjew

One thing I noticed is that "pigs in a blanket" have different regional translations. . . . Of course where I grew up on Long Island, they were mini kosher franks wrapped in dough and dipped in mustard!

A friend of mine was getting ready for his Super Bowl party, to which he always invites some kosher-keeping guests. So he went to the counter at the 2nd Avenue Deli and asked for "three dozen pigs in blankets."

"That's not what we call them here."


I recently went to a party given by a friend of my SO's of whom we always say "that boy ain't right." He served them with ketchup! In NEW YORK! That boy ain't right.

Sterns talked about added a smaller amount of crescent rolls. I did that and in addition I have added a small amount of onion, bell pepper, garlic and cheese. Try that and it will improve the pigs in a blanket.

Paul E. Smith
Knoxville, TN

"PIGS IN A BLANKET"
(EASY - no fooling with hard-to-handle crescent roll dough)
1 pkg. Hillshire Farms (or any other brand)
smoked sausage or kielbasa, miniatures
1 tube cheapest any brand plain biscuits
Heat oven to 350-400 degrees. Spray cookie sheet with PAM. With scissors, cut each biscuit into 4 quarters. Dump miniature sausages out onto paper towel to absorb any juices. With your fingers, squash each piece of dough flat, wrap around middle of sausage, pinch to seal, and lay on pan about 1 inch apart. (part of sausage will show at either end.) Bake 7-10 min. or until dough is golden brown. Serve warm with sauce of your choice or eat plain. Good either way. Makes 40. (When I used to have these left-over in the fridge, they never survived after-school attacks by my kids who gobbled them cold!)

My mother is Slovak, and our non-Eastern European neighbors in Pittsburgh, PA used to tease us and call her stuffed cabbage rolls "Hunky hand gernades". That's ok with me-I wouldn't share with them...And mom still makes the best ones in the city!!!

When my sons were in Boy Scouts and we took covered dishes to a function I would take the PITB. After the first time of taking a big basket of pigs all of the scouts would run to meet me to peek in the basket to see of I had their favorite treat. I made such a mass quantity that I would buy the regular weiners and cut them in either thirds or quarters and the biscuits in halves or thirds and have a somewhat larger 'pig'. Some of the pigs would have cheese, mustard or a dill chip inside and some just plain. This year at Christmad, for the first time in years, I made some to take to a snack table we had at work. Folks still like them.
Scarlett

Hey oldfrt, I want that recipe. That sounds real good. I am used to the vienna sausage in a biscuit wrapped up and baked with some mustard on it...or goop. So those cabbage rolls sound great!

quote:

Originally posted by judie

Errrr .... was there a secret message about pigs in blankets hidden in amonsgt all those icons ?

Pigs in blankets are a favorite among our family and friends for every holiday gathering. We like to use the mini smoked links and the refrigerated cornbread twists. Each separated twist will cover 3 little links... voila... corndogs!! Served with mustard. Also often include scallions cut into 2 inch pieces and cut in half lengthwise and rolled in any type of easy to use refrigerated dough. Then we make an oriental dipping sauce with hoisin sauce spiked with chinese mustard.

My pigs in a blanket changed from the croissant dough to bacon! I love them. You get a pound of bacon, cut it into 3rds and wrap a piece around a mini weinie, put foil on a pan, then the weinie wrapped closed with toothpick, after they are all on the pan, sprinkle with brown sugar, cook in a 350 oven for as long as you want, I usually go about 15 or 20 minutes. The brown sugar carmalizes with the grease from the bacon, YUMMY...they can be served next to a beautiful platter of crabcakes and shrimp, or be served alone:)

You know, pigs in blankets seem very much like British sausage rolls to me, only using biscuit/croissant dough etc instead of pastry and wiener/hot dog type sausage instead of, well, sausage type sausages.

My niece used to call them piggy blankets and I still make them for the holidays. She has always liked regular Oscar Meyer hot dogs and I use those and cresecent rolls. I usually wrap the entire hot dog, but sometimes cut the hot dogs into smaller pieces and separate the rolls. Plain mustard, spicy brown mustard, chutney, and some type of herb mustard are my usual condiments to add a bit of pizazz.

Out in Calif. we always thought of Pigs in a blanket as breakfast sausage links wrapped up in a pancake. The weiner/hot dog was called a weiner wrap.

I do know that I will very soon be making some weiner wraps for my 3 yr old.

MikeS.

quote:

Originally posted by oldfrt

A "Uke" also with some Polish blood also. "Pigs in a Blanket" in my family were cabbage rolls! (Not to say that the Hot Dog Versions are not good but...)

We make ours with a Mushrooms and creamy gravy vs. the tomatoe based ones. Cabbage rolls, some beef broth warmed with cream of mushroom soup, fresh mushrooms chopped, all layered in a pan and 325 for an hour or so! Ahhhhhh!

Filling is beef and pork ground, onions, some garlic, uncooked rice, salt and pepper!

If you want the specific recipe let me know!

Don

Don, where is the recipe???

First thing I ever baked was in homemaking class and it was pigs in a blanket we took biscuits rolled them out put a wiener cut down the middle with a slice of cheese then put mayo and mustard and rolled them up and baked.I know sounds gross but for a 12 year old they where pretty good.

ok i know this is an older thread. but i was looking up pigs in blankets on the internet and that is how i found this site. so i'm new here.
just wanted to say that i made pigs in blankets christmas eve (little smokies wrapped in pillsbury crescent roll dough) and the common reaction from family and friends when they see them is this: eyes get big...smile...'oh boy pigs in blankets, yum'

they are always the first to go, there are never any left over. i say that you can't go wrong when making these for any get-together. everybody loves them.

I always thought they were a breakfast that is sausage rolled inside a pancake.