There's not much to say about these mini pigs in a blanket except that...they are completely, 100% tasty goodness. If you are wondering what to make for the Super Bowl party you are going to this weekend...wonder no more. They are salty and savory and bite-sized and a sure-fire hit. I have never met anyone who hasn't loved these at first taste. I make them quite often, kids birthday parties, get togethers, baby showers...Super Bowl Parties...
What makes them so good...and better than the ones you make...perhaps using store-bought croissants and hot dogs...is that, well, the dough is home-made. And as we all know, except with cakes and brownies, everything is better home-made.
And...they can be made a bit in advance. I'm not talking a day or anything, but a few hours. And then when you get to your venue, pop them in the oven and a few minutes later you have a warm and amazing savory treat.
Best Pigs in a Blanket
adapted from the lovely Nigella Lawson
Quantity: about two baking sheets full....a lot!
2 1/4 C. Flour...plus more for dusting your work surface
1 heaping tsp. Salt
2 tsp. Baking Soda
A pile of shredded cheddar cheese...I know this is vague, but it's really how I do it. I grate some and think...that looks like enough. I would say around 1/2 C to 1 C
1 C. Milk
1 Beaten Egg
3 Tbl. Vegetable Oil
2 packages of petite sausages like, Li'l Smokies
1 egg, beaten
Splash of milk
1/2 tsp. Salt
Preheat your oven to 425 F.
Combine the flour, salt and baking soda in a large bowl. Stir around with a fork. Add in the cheese and mix it into the flour.
Combine the milk, egg and oil in a measuring cup, stir to combine. Pour into the dry ingredients, combining as you go. I have found it is easiest to just get my hand in there and mix it. (Notice the picture above of my hand...you'll see that the dough is too sticky to roll out. This is where you need to use your judgement and add some more flour until the dough is of a consistency that can be rolled out without sticking all over the counter. Also, if you feel your dough is too dry....that's never happened to me before...add some more milk.)
Flour your work surface liberally. Roll out your dough fairly thin. I would say around 1/8" to 1/4" thick. Now you need to cut it into strips. What works for me, is to put a sausage down and determine how long they are. Cut your dough strips just a tad smaller than the sausages are long.
Now you need to section those strips into smaller pieces that can be wrapped around each sausage. There should be a little bit of overlap so you can get a nice seal.
Place on cookie sheet with parchment, to avoid any sticking. Using a pastry brush, brush your egg wash glaze over each little bundle of goodness.
Bake for 13 to 15 minutes until they are slightly puffed and golden brown. Let cool a bit.
Devour and enjoy thoroughly!
Thanks for reading!
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