Pigs in a Blanket Recipe: Easy and Delicious

Right, let's talk about pigs in a blanket. Honestly, who doesn't love them? They're a classic, aren't they? Perfect for a party, a casual get-together, or even just a little something to munch on while you're watching the telly. I've always had a bit of a soft spot for them, and I reckon they're one of those dishes everyone remembers from their childhood. But, you know, sometimes it can be a bit of a faff making them from scratch. So, I've put together a super easy recipe that even a complete novice in the kitchen can handle.

(Part 1)

The Magic Ingredients

Now, I'm not one for fancy ingredients. When it comes to pigs in a blanket, I like to keep things simple. I'm all about using stuff you can easily find in your local supermarket. So, here's what we need:

The Sausage:

1. Sausages. This is the star of the show, so choose wisely. I prefer to use good quality pork sausages, but you can go for chicken or beef if you fancy. Just make sure they're the kind that come in a long sausage, not the little cocktail ones. The sausage will be the dominant flavour, so don't go overboard with something too strong.
2. If you're feeling adventurous, you can even get fancy with some flavour options, like chorizo or italian sausage. These add a lovely depth of flavour to your pigs in a blanket. But remember, the sausage is going to be the dominant flavour, so don't go overboard with something too strong.
3. For a healthier option, consider using turkey sausage or even vegetarian sausage. There are some great veggie sausages out there that are packed with flavour and texture.

The Blanket:

1. Puff pastry. This is the perfect blanket for your little sausages. It's light, flaky, and easy to work with. You can find it pre-rolled in the fridge section at the supermarket, or make your own from scratch if you're feeling adventurous.
2. Shortcrust pastry is another option, giving a slightly denser and more buttery flavour. It's a bit more work to make from scratch, but it's worth it if you're looking for a more traditional feel.
3. For a lighter option, try filo pastry. It's incredibly thin and flaky, making for a light and airy pigs in a blanket. It's a bit trickier to work with, but the end result is well worth the effort.

The Extras:

1. Mustard. A good dollop of mustard adds a bit of zing to your pigs in a blanket. I like to use English mustard, but American mustard or honey mustard work just as well. You can even try a Dijon mustard for a sharper, tangier flavour.
2. Eggs. We'll need these to make a simple wash for the pastry, which will give it a lovely golden colour.
3. Milk. A touch of milk in the egg wash will make it nice and smooth. It helps the egg wash to spread evenly on the pastry and create a lovely glossy finish.
4. Sesame seeds or poppy seeds. These are optional, but they add a bit of extra crunch and visual appeal.

Prepping the Sausage

Now, let's get those sausages ready. I always give them a little trim. You know, just to get rid of any bits that might look a bit iffy. Then, you can either leave them whole or slice them in half lengthways. This is completely up to you. I find that whole sausages are a bit easier to handle, but if you're after smaller portions, then slicing them in half is a good shout.

Once you've done that, give them a quick fry in a pan over a medium heat. Just a few minutes on each side to get a little bit of colour and crisp them up a bit. This isn't essential, but it does add a lovely flavour. It also helps to render some of the fat from the sausage, which can make them a bit juicier and more flavorful.

Rolling Your Pigs in a Blanket

Now comes the fun part. It's time to wrap those sausages up in their pastry blanket. First, unroll your puff pastry and cut it into long strips. You can use a ruler to make sure they're all the same size if you're feeling fancy, but honestly, I just eyeball it. Then, it's time to start wrapping.

Take a strip of pastry and place a sausage in the middle. Fold the pastry over the sausage, tucking in the ends to make a neat little package. You can use a little bit of water to help the pastry stick together if you need to. If you’re using filo pastry, you’ll need to brush each layer with melted butter to prevent it from drying out. Keep going until you've used up all your sausages.

The Finishing Touches

Now, it's time for the final touches. We want to make those pigs in a blanket look as good as they taste. Whisk together the egg and milk to create a lovely wash. Then, use a pastry brush to brush the egg wash all over the pigs in a blanket. This will give them a lovely golden colour and a nice crispy finish.

Now, for the final flourish, sprinkle some sesame seeds or poppy seeds over the top for a bit of extra crunch. It’s optional, of course. But you know, those little touches make all the difference.

cooking time

Right, now it's time to get those little beauties into the oven. Preheat your oven to 180 degrees Celsius (fan 160 degrees) or gas mark 4. Place your pigs in a blanket on a baking tray lined with baking paper.

You can bake them for about 20-25 minutes, or until they're golden brown and cooked through. For extra crispiness, you can broil them for a few minutes at the end. But be careful not to burn them!

To make sure your pigs in a blanket are cooked through, use a meat thermometer to check the internal temperature of the sausage. It should be at least 71 degrees Celsius.

Serving Up Your Masterpiece

And there you have it! Your pigs in a blanket are ready to go. Serve them hot and straight out of the oven, accompanied by your favourite dips. I'm partial to a good bit of mustard, but ketchup, mayonnaise, or even a spicy salsa work wonders too.

Variations and Tips

Now, I know I said this recipe is simple, but that doesn't mean it's boring! You can easily add your own personal touches to make them your own. Here are a few ideas:

Add some flavour:

1. Before you wrap the sausage in the pastry, give it a quick dip in some mustard or a spicy sauce. This adds a burst of flavour to the filling, making it more exciting. You can use a bold mustard, like Dijon, or a sweeter honey mustard.
2. You can also add some grated cheese to the pastry before you wrap it around the sausage. This adds a cheesy flavour and a touch of decadence. Consider a sharp cheddar, a creamy brie, or even some parmesan for a bolder flavour.
3. Mix in some herbs like rosemary, thyme, or parsley into the pastry dough. This will give your pigs in a blanket a more complex flavour profile. Fresh herbs are best, but you can also use dried herbs if you don't have fresh ones on hand.
4. For a bit of a spicy kick, add a pinch of cayenne pepper or red pepper flakes to the pastry dough.

Make them extra special:

1. You can use different types of pastry, like puff pastry, shortcrust pastry, or even filo pastry. Each type of pastry offers a unique texture and flavour profile.
2. If you're feeling really fancy, you can even make your own sausage from scratch. This gives you complete control over the ingredients and flavour profile. You can use lean ground meat and your favourite herbs and spices to create a sausage that perfectly complements your pigs in a blanket.
3. For a truly decadent treat, try wrapping your pigs in a blanket in bacon. This adds a salty and smoky flavour that's irresistible.

And here's a little tip: if you want to make sure your pigs in a blanket are perfectly cooked, use a meat thermometer to check the internal temperature of the sausage. It should be at least 71 degrees Celsius.

Beyond the Basics: A Pigs in a Blanket Feast

Now, I’m all for a good basic pigs in a blanket, but let's be honest, sometimes you want to go the extra mile. You want to make those little fellas the stars of the show. So, let’s get creative.

Pigs in a Blanket with a Twist:

1. Miniature Pigs: Take those little cocktail sausages and wrap them up in mini puff pastry squares. You can even make mini pigs in a blanket using wonton wrappers or filo pastry. This is perfect for a party snack or finger food.
2. Bacon-Wrapped Pigs: Take those good ol’ sausages and wrap them in a layer of crispy bacon. I’m talking about the real deal – thick-cut bacon, smoked, and cooked to perfection. Then, wrap the whole thing in a blanket of puff pastry. Oh, my word. Just the thought of it is making my mouth water.
3. Pigs in a Blanket with a Sweet Touch: This is a bit of a daring adventure, but it's worth a try. Take your basic pigs in a blanket recipe and add a drizzle of maple syrup or a sprinkle of cinnamon sugar before baking. Trust me, the sweet and savoury combination is a winner.
4. Pigs in a Blanket with a Spicy Twist: Add a pinch of cayenne pepper or red pepper flakes to the pastry dough or brush the sausages with a spicy sauce before wrapping.
5. Pigs in a Blanket with a Cheese Filling: Create a delicious cheese and sausage filling by mixing grated cheese, such as cheddar, mozzarella, or parmesan, with your favourite sausage. Wrap the filling in pastry and bake.

Pigs in a Blanket with Sides:

Don’t just serve your pigs in a blanket plain. Dress them up with some delicious sides. A classic choice is a side of mashed potatoes with gravy. But hey, get creative!

1. Spicy sweet potato Fries: Perfect for a touch of heat and sweetness.
2. Garlic Bread: You know, just to add a touch of Italian goodness.
3. A Crisp Salad: For a light and refreshing touch.
4. green beans Almondine: A classic side dish that complements the rich flavour of pigs in a blanket.
5. Roasted Vegetables: A simple and healthy option. Try roasting broccoli, carrots, or Brussels sprouts with herbs and spices.

Pigs in a Blanket for the Whole Family

Listen, I'm all for indulging in the odd treat. But let's be real, a good old-fashioned pig in a blanket doesn't have to be a guilty pleasure. It can be a family-friendly, delicious meal. Here's how to make your pigs in a blanket a little healthier:

Swap the Sausage:

1. Use leaner sausage options like chicken or turkey sausage. These are lower in fat and calories than pork sausage.
2. Go for a vegetarian sausage, like veggie sausages made from lentils or quinoa. These are a great alternative for vegetarians or those looking for a meat-free option.
3. Even better, make your own sausage using lean ground meat and your favourite herbs and spices. This gives you complete control over the ingredients and allows you to use leaner meat and fewer unhealthy additives.

Make a Lighter Blanket:

1. Use whole wheat puff pastry or try a lighter, lower-fat option. This will make your pigs in a blanket a bit healthier.
2. You can also wrap your sausage in a layer of phyllo dough for a lighter and crispier blanket.
3. Use a light and airy pastry, like filo, instead of heavier puff pastry.

Keep it Healthy:

1. Serve your pigs in a blanket with a healthy side, like a green salad or steamed vegetables. This will help to balance out the richness of the pigs in a blanket.
2. Cut down on the amount of dipping sauce you use. Use a small amount of sauce or opt for a healthier dipping option, like salsa or hummus.
3. Bake your pigs in a blanket instead of frying them. This will help to reduce the amount of fat they absorb.

Pigs in a Blanket: A Global Adventure

Right, now you’re thinking, pigs in a blanket are British, right? Well, not exactly. It’s one of those dishes that’s been adopted by different cultures around the world, with each country adding their own unique twist.

Across the Pond:

In America, they call them “pig in a blanket” too, but their versions can be a little different. Often, they’ll use tiny sausages, like cocktail sausages. They also love to use a variety of dipping sauces, from ketchup and mustard to cheese dips and even honey mustard.

Continental Charm:

Over in Europe, they’ve got their own versions. In France, they call them “saucisses en brioche,” which means sausages in brioche bread. They use a sweet brioche dough that gives the pigs in a blanket a unique flavour. In Germany, they’re known as “Wurst im Schlafrock,” which means “sausage in a dressing gown.” They use a dough similar to puff pastry and often add cheese or mustard to the filling.

Around the World:

And it doesn’t stop there. From Korea to Japan to China, you can find versions of pigs in a blanket. They use different ingredients and techniques, but the basic concept remains the same – wrapping a sausage in a doughy blanket. It’s a testament to the dish’s universal appeal!

FAQs

I know, I know. You’re probably full of questions about these little beauties. So, let’s dive into some of the most common ones.

1. Can I freeze pigs in a blanket?

You can! It's a great way to make a batch ahead of time. Simply freeze them on a baking sheet until they're solid, then transfer them to a freezer bag. To bake them, thaw them overnight in the fridge or bake them frozen. You might need to add a few minutes to the baking time.

2. What if my pastry is too soft?

If your pastry is too soft to work with, just pop it back in the fridge for 10-15 minutes to chill. This will help it firm up and make it easier to roll.

3. Can I make pigs in a blanket ahead of time?

You absolutely can! Assemble them and place them on a baking sheet lined with baking paper. Cover with cling film and store in the fridge for up to 24 hours. Then, just bake them straight from the fridge. No need to thaw!

4. Can I make these in a slow cooker?

You sure can! This is a great way to cook them if you’re short on time. Place your pigs in a blanket in a greased slow cooker. Cover and cook on low for 4-6 hours or on high for 2-3 hours. Just make sure they're cooked through.

5. Can I use a different type of sausage?

Of course! You can use any kind of sausage you like. Experiment with different flavours!

Wrapping it up

So there you have it – a simple, delicious, and versatile recipe for pigs in a blanket. This is a dish that's perfect for any occasion, from casual gatherings to family dinners. Plus, it's so easy to make that even the most inexperienced cook can master it. So, what are you waiting for? Grab your ingredients and get baking!