One of America’s Favorites – Pigs in Blankets

February 3, 2014 at 9:53 AM | Posted in One of America's Favorites, Pillsbury | Leave a comment
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American-style pigs in a blanket

American-style pigs in a blanket

Pigs in blankets (also known as Wesley Dogs in parts of the US, and kilted sausages in Scotland[citation needed] refers to a variety of different sausage-based foods in the United States, United Kingdom, Denmark, Australia, Ireland, Germany, Belgium, Russia, Canada, and Japan. They are typically small in size and can be eaten in one or two bites. For this reason, they are usually served as an appetizer or hors d’oeuvre or are accompanied by other dishes in the ‘main course’ section of a meal. In the West, especially in the United States and Canada, the bite-sized variety of pigs in a blanket is a common hors d’oeuvre served at cocktail parties and is often accompanied by a mustard or aioli dipping sauce.
Pigs in a blanket are usually different from sausage rolls, which are a larger, more filling item served for breakfast and lunch in parts of Europe, Australia, New Zealand, and, more rarely, the United States and Canada.

 

 

 

In the United States, the term “pigs in a blanket” often refers to hot dogs, Vienna sausages, cocktail or breakfast/link sausages wrapped in biscuit dough, pancake, or croissant dough, and baked. The dough is sometimes homemade, but canned dough is most common. They are somewhat similar to a sausage roll or (by extension) a baked corn dog. They are served as an appetizer, a children’s dish, or as a breakfast entree. A common variation is to stuff the hot dog or sausage with cheese before wrapping it in dough.
At breakfast or brunch, the term “pigs in a blanket” refers to sausage links with pancake wrapped around it.
In regions heavily influenced by Polish immigrants, such as northern Pennsylvania, the southern tier of New York, and northeastern Ohio, the term usually refers instead to stuffed cabbage rolls, such as the Polish gołąbki.
In much of central and southeast Texas (including Austin and Houston) the term “kolache” has been widely misappropriated to describe a variety of dough-wrapped breakfast goods, including sausages of several types wrapped in both biscuit and croissant dough.[citation needed] It would seem that the term “klobasnek” is more technically correct for this variety; perhaps[tone] “kolache” was deemed easier to pronounce and was therefore seized upon by local merchants. They can be found in virtually every doughnut shop, and at least one “kolache-themed” chain is currently in operation.
The American Farm Bureau Foundation’s Dates to Celebrate Agriculture calendar includes a “National Pigs-in-a-Blanket Day” to be observed every April 24.

 

 

 

Christmas Dinner in the UK - pigs in blankets at top right of plate

Christmas Dinner in the UK – pigs in blankets at top right of plate

In the United Kingdom, “pigs in blankets” refers to small sausages (usually Chipolatas) wrapped in bacon. They are a traditional accompaniment to roast turkey for Christmas dinner. They are also known as Tiger tails in The Westcountry. Pigs in blankets can be accompanied with devils on horseback, an appetizer of prunes, or less commonly dates, wrapped in bacon.

 

 

 

The name can also refer to klobasnek (a kind of kolache filled with sausage or ham slices). The German Würstchen im Schlafrock (“sausage in a dressing gown”) uses sausages wrapped in puff pastry or, more rarely, pancakes. Cheese and bacon are sometimes present.
In Russia, this dish is named Сосиска в тесте (Sosiska v teste, “sausage in dough”).
In Israel, Moshe Ba’Teiva (Moses in the ark) is a children’s dish consisting of a hot dog rolled in a ketchup-covered sheet of puff pastry or phyllo dough and baked.
In Denmark, they have a dish similar to the British-style dish known as the “Pølse i svøb” which means “Sausage in blanket”. The American-style Pigs in a blanket are known as “Pølsehorn”, meaning “Sausage horns”.
In Finland, pigs in blanket is known as “nakkipiilo”, which means “hidden sausage” if it is translated freely.
In Mexico, the sausage is wrapped in tortilla and deep fried in vegetable oil. The name “salchitaco” comes from the fusion of the words “salchicha”(sausage) and taco (sausage taco).

 

 

 

 

 

Here’s my favorite way to make a Pig in the Blanket, from http://www.pillsbury.com/recipes/crescent-dogs/b19c6c07-bad8-45b5-8a4e-e604f30baa98?p=1  When I make these I use Hillshire Farms Turkey Lil Smokies and the Pillsbury Reduced Fat Crescent Rolls.

 

 

Crescent Dogs

Ingredients:
8 hot dogs
4 slices (3/4 oz each) American cheese, each cut into 6 strips
1 can (8 oz) Pillsbury® refrigerated crescent dinner rolls

Directions:

1 – Heat oven to 375°F. Slit hot dogs to within 1/2 inch of ends; insert 3 strips of cheese into each slit.
2 – Separate dough into triangles. Wrap dough triangle around each hot dog. Place on ungreased cookie sheet, cheese side up.
3 – Bake at 375°F. for 12 to 15 minutes or until golden brown.
Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Sandwich Calories290 ( Calories from Fat200), % Daily Value Total Fat23g23% (Saturated Fat9g,9% Trans Fat2g2% ), Cholesterol35mg35%; Sodium810mg810%; Total Carbohydrate13g13% (Dietary Fiber0g0% Sugars4g4% ), Protein9g9% ; % Daily Value*: Vitamin A2%; Vitamin C0%; Calcium6%; Iron6%;
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:1
*Percent Daily Values are based on a 2,000 calorie diet.

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