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Pigs in a blanket

Pigs in a blanket are a popular party dish, but they're also perfect for an ordinary day. They are loved by children and adults alike, and the recipe is easy to make.

Pigs in a blanket, with their playful name and enticing aroma, capture the hearts and appetites of all who encounter them. The combination of savory sausages or hot dogs snugly wrapped in a warm, flaky blanket of buttery dough is a culinary marriage made in heaven.

Ingredients (for 4 people)

2 x homemade sausages or homemade roasts (4 ends of sausage)
200 g puff pastry or 250 g sourdough
4 x cheese slices


On the table, prepare the main ingredients: dough and sausages. If you wish, you can also add cheese slices to the sausages.

Turn on the oven so that it heats up while you roll the pastry in the dough.

If you are going to use plain sourdough in the recipe, grease the table and roll out the dough to the thickness of pizza dough, i.e. about 1-2 cm.
 If you use puff pastry in the recipe, roll it out to the thickness of a croissant, about 2-3mm.

Cut the dough into 5x5 cm squares. If desired, you can add a slice of cheese on top of the dough.

Place the homemade sausage or roast on the edge of the square and wrap it diagonally.
 If desired, you can cut the sausages into halves or lengths and wrap them in smaller pieces of dough.

Place the sausages in the dough on a baking tray (we recommend using baking paper).

Place in a warm place and leave to rise for 20-30 min.

Now your oven has warmed up and it's time to start baking. Bake the pigs in a blanket at 180 °C for about 15 minutes or until the dough is golden yellow.

Have a good run!

Origin of the pigs in a blanket

Sausages in batter are a traditional English dish. The English call them "pig in a blanket", which literally means pig in a blanket. Pigs in a blanket are sausages wrapped in a pancake or pastry. you guessed it, it's a "blanket"!
 These delicious starters can be made with roasts or other sausages. You can bake or fry them.
 Some dip the sausages in batter in hot and spicy mustard, others prefer them with ketchup or barbecue sauce, which gives a salty flavour.

However you prepare them, they are popular with children and adults around the world.

Do you want to know where the recipe for sausages in dough comes from? Would you believe that this delicious delicacy could date back to the 1600s? It is said that at that time, workers in England put meat in the dough to make a quick snack for the road.

Pigs in a blanket around the world

Today, sausages in dough are widespread all over the world. Many countries have their own, truly local and traditional recipe.

In England today, "pigs in a blanket" means small sausages wrapped in bacon instead of pastry. They are traditionally served with roast turkey at Christmas dinner.

In America, they are most commonly found as "hot dog" hot dogs wrapped in sourdough croissant dough. Similarly, in Palermo (Italy), 'Rollò con würstel'.

The Czechs know "klobasnek", which are sausages baked in batter for brioche.

The Germans have "Würstchen im Schlafrock", which literally means sausages in a dressing gown. They use the best sausages, which they wrap in puff pastry for croissants.

In Mexico, the sausage is wrapped in a tortilla and fried in vegetable oil. The name 'salchitaco' is derived from a combination of the words salchicha (sausage) and taco (like this).
In Argentina, the sausage is covered with ketchup, then wrapped in empanada
dough and baked.

In China, Chinese sausage wrapped in dough is called 'lap cheong bao' and is steamed rather than baked. In Hong Kong, the sausage wrapped in dough is called cheung jai baau and is baked.

In Belgium, it is a traditional dish from Namur, where it is called "avisance". In the past, it was sausage or sausage meat in bread dough, which is now replaced by puff pastry.

In the Netherlands, several variations are already known within the country. In the province of North Brabant, the sausage in bread dough is known as 'worstenbroodje', which means 'sausage bread'. In the rest of the country, it is more commonly known as 'saucijzenbroodje', using a sweeter dough (similar to brioche dough).

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