Best Giant Pigs In A Blanket Recipes

Giant Pigs in a Blanket image

Provided by Jeff Mauro, host of Sandwich King

Time 1h40m

Yield 6 servings

Number Of Ingredients 17

3 large eggs
1 cup all-purpose flour
1 cup milk
2 tablespoons sugar
2 teaspoons melted butter
1 large pinch salt
2 tablespoons butter
1/3 cup white wine
1/4 cup brown sugar
1/2 teaspoon cinnamon
4 honey crisp apples, peeled, small diced
2 whole star anise
2 cloves
Pinch salt and pepper
6 links breakfast sausage
6 sage leaves, chiffonade
1/2 cup mascarpone

Steps:

For the crepe: In a medium mixing bowl, whisk the eggs until smooth. Add the flour in parts, then slowly add the milk, sugar, melted butter and salt. Let rest for 30 minutes.
Add 1/2 cup of the batter to a 12-inch nonstick skillet and cook crepe on one side for 2 to 3 minutes before flipping. Repeat for the remaining batter.
For the chutney: In a saute pan, over medium heat, melt half of the butter. Add the wine, brown sugar, cinnamon, apples, star anise, cloves and salt and pepper. Allow this mixture to cook and reduce/fuse the flavors together for 20 minutes. Then add the remaining butter.
For the sausage: Heat an oiled cast-iron pan over medium heat and brown the sausage on all sides until cooked through, about 8 minutes, then remove and reserve. Add the sage to the hot sausage grease until crisp, 10 to 15 seconds, and remove to paper towel with a slotted spoon.
For the sandwich build: Lay out the warm crepes and place a sausage in the center, add a dollop of mascarpone on top and roll like a pig in a blanket. Place some apple compote on top and garnish with some fried sage-kill it with a knife and fork!!

Provided by Food Network Kitchen

Categories appetizer

Time 45m

Yield 30 pieces

Number Of Ingredients 14

3 teaspoons poppy seeds
2 teaspoons dried minced garlic
2 teaspoons dried minced onion
2 teaspoons sesame seeds
2 cups all-purpose flour, plus more for kneading
1 teaspoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
Fine salt
4 tablespoons cold unsalted butter, cut into small cubes
2/3 cup whole milk
30 mini cocktail hot dogs, or about 10 regular hot dogs, cut into thirds
1 egg, lightly beaten
Spicy brown mustard, for serving

Steps:

Preheat the oven to 375 degrees F. Mix together the poppy seeds, garlic, onion and sesame seeds in a small bowl; set aside.
Whisk together the flour, sugar, baking powder, baking soda and 3/4 teaspoon salt in a medium bowl. Add the butter and work it into the flour mixture with your fingers until the butter is broken down into very small pea-size pieces. Make a well in the center and pour in the milk. Using a fork, stir the dry ingredients into the wet.
Once the dough comes together, knead it gently a couple of times on a well-floured surface. Roll out the dough to a little thinner than 1/8 inch. Cut as many 1 1/2-by-3-inch rectangles as you can. (You should get at least 30 pieces.) Place a mini hot dog onto each rectangle and roll it up, making sure the short ends overlap; seal and arrange seam-side down 2-inches apart on a baking sheet. Brush each dough-wrapped hot dog with the egg and top with 2 generous pinches of the topping.
Bake in the oven until golden brown, 17 to 20 minutes. Serve with mustard on the side, for dipping.

Pigs in a Blanket image

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 tube (8 ounces) refrigerated crescent rolls
8 hot dogs
1 egg, lightly beaten
1 tablespoon water
Caraway seeds

Steps:

Preheat oven to 375°. Separate crescent dough into triangles. Place hot dogs at wide ends of triangles and roll up. Place on an ungreased baking sheet. Combine egg and water; brush over rolls. Sprinkle caraway over tops; press lightly into rolls. , Bake 12-15 minutes or until golden brown.

Nutrition Facts :

Pigs in Blankets image

Provided by Martha Stewart

Time 1h50m

Yield Makes 54

Number Of Ingredients 8

All-purpose flour, for surface
2 sheets puff pastry (about 1 pound), preferably all-butter
Honey Dijon mustard
18 fully cooked sausages (each about 5 inches long), such as frankfurters, Andouille, or chicken sausages
1 large egg, beaten
Poppy seeds, for sprinkling (optional)
Flaky sea salt, such as Maldon, for sprinkling (optional)
Mustards, such as brown or whole-grain, for serving (optional)

Steps:

On a lightly floured work surface, roll each pastry sheet out into a 12-inch square, then cut into 4-inch squares. Lightly brush lower half of each square with mustard, center a sausage on mustard-coated edge, and brush top inch with egg. Roll sausages in pastry, pressing seams to tightly seal. Brush tops with egg, then sprinkle with poppy seeds or flaky salt. Cut each at an angle into thirds. Freeze pigs in blankets, uncovered, on a parchment-lined baking sheet until firm.
Preheat oven to 400 degrees. Place frozen pigs in blankets 1 inch apart on parchment-lined baking sheets. Bake until pastry is puffed and golden brown, about 25 minutes. Serve warm with mustards.