So, Pigs in a Blanket are one of those easy little recipes that you can make quickly without much effort. The process is simple, and the baking time is short, which makes them feel very convenient when you don’t want to spend too long in the kitchen.
They fit nicely into different parts of the day, whether you want something warm for breakfast, a light snack in the afternoon, or even a fun appetizer to share at parties. It’s a cozy recipe that works for many occasions, and now we can look at what Pigs in a Blanket really are.
What is Pigs in a Blanket?
So, Pigs in a Blanket are basically small cocktail sausages wrapped in a simple homemade dough and baked until soft and golden. They are usually served warm, and people love to eat them as finger food at parties, game nights, or even just as a quick snack at home.
You’ll often see them on appetizer trays with dipping sauces like mustard, ranch, or cheese. What’s interesting is that this dish has been around for decades, first showing up in cookbooks back in the 1950s, and it quickly became a classic party favorite.
Even now, they’re still one of those easy, fun foods that both kids and adults enjoy together.
Why You’ll Love This Recipe:
Quick to make: You can put together Mini Pigs in a Blanket in less than 30 minutes, which makes them perfect when you don’t want to spend too much time in the kitchen.
Simple ingredients: The dough uses basic pantry items like flour, baking powder, sugar, salt, milk, and butter, so you don’t need anything fancy or hard to find.
Beginner-friendly: The steps are very straightforward, so even if you don’t cook often, you can still make them without stress.
Easy to customize: You can add cheese, switch the type of sausage, or even try different dips to make them fit your taste.
Great for any occasion: They work well as a quick snack, a fun breakfast bite, or a party appetizer that everyone will enjoy.
Ingredients Needed:
So, when you make Mini Pigs in a Blanket, you really only need a few basic things, and each one has its own simple role in the recipe.
- Cocktail sausages – these are the main filling and give the savory flavor.
- All-purpose flour – this is the base for the dough that wraps around the sausages.
- Baking powder – helps the dough rise a little and stay soft.
- Sugar – adds just a touch of sweetness to balance the flavor.
- Salt – brings out the taste and keeps the dough from being bland.
- Milk – makes the dough moist and easy to work with.
- Butter – adds richness and helps the dough bake up soft.
- Egg wash (optional) – gives the outside a nice golden color when baked.
💡 Note: For the full ingredient list with exact amounts and measurements, please check the recipe card below.
Step-By-Step Instructions to Make Pigs in a Blanket Recipe:
Step 1: Prep the Sausages
First, you’ll want to take the cocktail sausages out of the package and gently pat them dry with paper towels. They usually come packed in liquid, and if you don’t dry them, the dough can get soggy. It also helps to poke a couple of small holes in each sausage with a fork, because this keeps them from splitting while baking.
Step 2: Mix the Dough
Next, you’ll make the dough. Start by whisking together the dry ingredients so everything blends evenly. Then add the melted butter and milk, stirring until it comes together into a soft dough. The texture should feel smooth and easy to handle, not sticky. If it feels too wet, you can sprinkle a little flour to balance it out.
Step 3: Roll Out the Dough
Once the dough is ready, place it on a floured surface and roll it out into a thin rectangle. Try to keep the thickness even so the sausages bake consistently. The dough should feel soft under the rolling pin, and you’ll notice it stretches easily without breaking.
Step 4: Wrap the Sausages
Cut the dough into small strips and place a sausage at the end of each strip. Roll it up gently, pressing the seam so it stays closed. When you line them up on the baking sheet, keep the seam side down to prevent them from opening while baking.
Step 5: Bake Until Golden
Finally, place the baking sheet in the oven and let the pigs in a blanket bake until the dough turns golden brown and slightly puffed. They should look soft and pillowy, with a light sheen if you brushed them with egg wash. The smell will be buttery and savory, and that’s when you know they’re ready to serve.
💡 Note: These steps are just an overview. For detailed quantities, measurements, and exact timings to make this recipe, please check the recipe card below.
Helpful Tips For The Best Results:
Dry the sausages well: If the cocktail sausages are not dried properly, the dough can turn soggy, so it’s always better to pat them with paper towels before wrapping.
Keep the dough soft: When mixing the dough, make sure it feels smooth and not sticky, because sticky dough will be harder to roll and shape.
Watch the oven heat: Baking at too high a temperature can make the outside brown too quickly while the inside stays undercooked, so keep an eye on them until they look golden.
Use butter for flavor: Butter makes the dough richer, but if you don’t have it, you can swap with oil, though the taste will be slightly different.
Seal the seams tightly: Pressing the dough seam down firmly helps prevent the sausages from opening up while baking.
Tasty Variations to Try:
- Cheese-filled: Add a small piece of cheese inside the dough with the sausage for a gooey bite.
- Spicy twist: Use jalapeño sausages or sprinkle chili flakes in the dough for extra heat.
- Herb flavor: Mix dried herbs like rosemary or thyme into the dough to give a fresh aroma.
- Vegetarian option: Swap the sausages with veggie dogs or plant-based sausages for a meat-free version.
- Seasonal idea: Around holidays, you can sprinkle sesame seeds or poppy seeds on top for a festive look.
- Breakfast style: Try wrapping breakfast sausages and serve them with scrambled eggs on the side.
Serving Suggestions:
1. Party appetizer:
Mini Pigs in a Blanket are perfect for serving at parties or game nights, because they are easy to grab and eat while chatting or watching. Serve with mustard or ranch for dipping.
2. Snack time:
They also work well as a quick afternoon snack, since they are filling but not too heavy. Pairs well with a simple cheese sauce or even ketchup if you want something basic.
3. Breakfast idea:
You can serve them in the morning with scrambled eggs or fruit on the side. Perfect for a cozy breakfast spread when you want something warm and savory.
Storage & Reheating Tips:
- How long it keeps: Mini Pigs in a Blanket can stay fresh in the fridge for several days, usually around four to five, as long as they are kept properly sealed.
- Best storage method: Place them in an airtight container or a zip-top bag, because this helps prevent them from drying out or picking up other food smells.
- Simple reheating advice: When you want to warm them again, you can use the oven for a few minutes until they feel hot and slightly crisp, or you can use the microwave in short bursts if you prefer something quicker.
Frequently Asked Questions (FAQ):
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Can I use different sausages?
Yes, you can swap cocktail sausages for hot dogs or even turkey or veggie sausages, and they will still work fine.
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Can I make them ahead of time?
You can prepare Mini Pigs in a Blanket earlier, keep them covered in the fridge, and then bake them right before serving so they taste fresh.
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Why does the dough feel too sticky?
If the dough feels sticky, just add a little extra flour while rolling, because that helps make it easier to handle.
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Are there any dietary options?
For a lighter version, you can use plant-based sausages or whole wheat flour, and they still come out tasty.
Pigs in a Blanket
Description
Pigs in a Blanket are small cocktail sausages wrapped in soft homemade dough and baked until golden brown. They are quick to prepare, easy to serve, and perfect for breakfast bites, party appetizers, or cozy snacks.
Ingredients
Instructions
- Preheat oven to 400°F and line a sheet pan with parchment paper or a silicone baking mat.
- Pat dry 1 (12-14 ounce) package of Lit’l Smokies or cocktail sausages with paper towels, then poke two small holes in each using a fork to prevent splitting.
- In a mixing bowl, whisk together 1 ½ cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon granulated sugar, and ½ teaspoon kosher salt until combined.
- Add ⅓ cup melted unsalted butter and ½ cup milk, stirring until a soft dough forms. If dough feels sticky, dust lightly with flour.
- Transfer dough to a floured surface, roll into a rectangle about ⅛-inch thick, and cut into strips about 1 inch wide and 2 ½–3 inches long.
- Place one sausage at the end of each strip, roll tightly, and pinch seam closed. Place seam-side down on prepared baking sheet.
- Brush tops with an egg wash (1 egg whisked with 1 tablespoon water) if desired for a golden finish.
- Bake for about 15 minutes, or until dough is puffed and golden brown.
- Serve warm with mustard, ranch, or cheese dip.
Notes
- You can assemble ahead and refrigerate up to 24 hours before baking.
- Freeze baked or unbaked pigs in a blanket for up to 3 months.
- Reheat in oven at 350°F for 5–7 minutes for best texture.
Nutrition Facts
Servings 5
Serving Size 4-5 pieces (approx.)
- Amount Per Serving
- Calories 225kcal
- % Daily Value *
- Total Fat 13g20%
- Saturated Fat 7g35%
- Cholesterol 62mg21%
- Sodium 258mg11%
- Potassium 173mg5%
- Total Carbohydrate 22g8%
- Sugars 1g
- Protein 4g8%
- Vitamin A 395 IU
- Calcium 78 mg
- Iron 1.5 mg
* Percent Daily Values are based on a 2,000‑calorie diet, and your daily needs may be higher or lower depending on your lifestyle. Nutrition information is shared only as a general estimate and may not always be fully accurate. If you follow a special diet or have specific health concerns, it’s best to check with a registered dietitian for personalized guidance.
