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Pigs In A Blanket Recipe

How to make pigs in a blanket with these easy recipes:

There are two types: those eaten with a Christmas lunch of turkey, gravy, roast potatoes, Yorkshire puddings, carrots, brussel sprouts, etc, are formed by small sausages, usually chipolatas, and wrapped in bacon. The other type is cocktail sausages or wieners cooked in a puff pastry and served as a snack rather than an accompaniment to a main meal. Some chefs will add patterns to the puff pastry to make a fluffed up covering and add a face to the cooked meat using items like sauce or tiny edible silver balls for eyes.

We will have both these pigs in a blanket recipes further below. They are also known as kilted sausages or bacon wrapped sausages in the UK.

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This first how to make pigs in a blanket recipe section are from United States of America cookbooks and should look like the photo below.

This comes from the family cookbook Little Old Lady Recipes and is reproduced here with kind permission.

This easy pigs in a blanket recipe takes minutes to prepare and are delicious as a main part of meal with favourite accompaniments or can be eaten as a snack.

The author suggests that her recipe for pigs in a blanket can be served at a cocktail party or a potluck party.

Ingredients For Pigs In A Blanket

One package of frozen puff pastry dough.

Two cans of cocktail wieners or one package of mini sausages.

How To Make Pigs In A Blanket

Pre-heat the oven to 375F.

Cut the puff pastry dough into triangles.

Wrap each wiener or sausage in a triangle.

Place on a greased baking tray.

Bake for about 20 minutes. Each should turn golden brown and puffy.

This should be served hot, but can be equally enjoyed cold.

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