Introduction & Overview
“Pigs in a Blanket” is a classic finger‑food concept: sausage (or “pigs”) wrapped in dough (“blanket”) and baked (or sometimes fried). The breakfast version swaps in breakfast sausage (or similar) and often plays with sweet or savory finishes (maple syrup, mustard, spices, etc.).
This recipe aims to be both approachable and customizable — you can make a simpler version or elevate it with extra fillings, glazes, or seasonings.
In this version, you’ll:
Prepare or select sausage links (cooked or raw),
Wrap them in dough (crescent, puff pastry, or homemade),
Add finishing touches (egg wash, toppings, glaze),
Bake (or possibly fry, though baking is preferred for ease and consistency).
I also include variations (sweet, savory, fusion) + storage, reheating, and serving tips.
Equipment & Tools You’ll Need
Baking sheet(s)
Parchment paper or silicone baking mat
Small brush (for egg wash or glaze)
Knife / pizza cutter (for cutting dough)
Mixing bowls
Measuring cups and spoons
Wire rack (for cooling)
(Optional) Instant‑read thermometer
(Optional) Small saucepan (if making glaze or dipping sauce)
Ingredients (Base Recipe + Options)
Below is a base recipe for about 16–20 breakfast pigs in a blanket. Adjust proportions as needed.
Base Ingredients
Ingredient Approximate Amount Notes
Breakfast sausage links ~16 (or ~1 lb / 450 g) Use your preferred kind — pork, turkey, or plant-based. They can be raw or pre‑cooked.
Crescent roll dough (or dough of choice) 1 (8 oz) can / ~225 g Or equivalent dough if using puff pastry or homemade dough
1 large egg + 1 Tbsp water For egg wash Helps with browning, shine, and for adhering toppings
(Optional) seasonings / toppings e.g. “everything bagel” spice blend, sesame seeds, poppy seeds To add flavor/texture
Optional Glaze or Dipping Sauce (Sweet or Savory)
Sweet glaze:
• 2 Tbsp + maple syrup (or honey)
• 2 Tbsp melted butter
• ¼ cup powdered sugar (adjust to desired thickness)
Savory / mustard dip:
• ¼ cup mayonnaise
• 2 Tbsp Dijon mustard (or coarse mustard)
• 2 Tbsp honey
• Salt & pepper to taste
Optional Fillings / Variations
Cheese slices or shredded cheese
Herbs (e.g. chives, thyme)
Bacon bits
Jalapeños or mild chilies
Dried fruit bits (for sweet version)
Cinnamon sugar topping (for sweeter version)
Use puff pastry instead of crescent dough
Use hard‑boiled egg wedges inside (for a twist)
tasteofhome.com
Step‑by‑Step Instructions
Here’s a thorough walkthrough. Read through all steps first so you can prep and time well.
1. Preheat & Prepare the Oven
Position a rack in the middle of your oven.
Preheat to 375 °F / 190 °C is a good default for dough + sausage combinations. Some recipes use 375°F.
thekitchn.com
+1
Line one or two baking sheets with parchment paper or use a silicone baking mat. This helps prevent sticking and promotes even browning.
2. Prepare the Sausage
You have two main options here depending on whether your sausage is raw or already cooked.
Option A: Use Pre‑cooked or Fully Cooked Sausage
If your sausage links are already cooked, simply warm them slightly to take chill off (so you’re not putting cold links into dough).
Pat them dry with paper towels to reduce moisture (this helps the dough adhere and avoids sogginess).
Option B: Use Raw Sausage Links
Cook the sausage links gently in a skillet (medium heat) until they are browned and cooked through (internal temp ~160 °F / 71 °C for pork).
Drain on paper towels, cool slightly.
Note: If the sausage is fully cooked, the bake time will largely be for browning the dough; if raw, the bake is also finishing the sausage.
3. Prepare the Dough
Unroll the crescent roll dough (or your chosen dough) onto a clean surface, keeping the parchment backing (if any) beneath.
Gently press seams to flatten if needed.
Cut the dough into triangles or strips sized to wrap around each sausage link. For example, if your can yields 8 triangles, you can slice each triangle into 2 or 3 narrower pieces so you wrap more pigs.
thekitchn.com
+2
tasteofhome.com
+2
If using puff pastry or homemade dough, roll to ~2–3 mm thickness, and cut into rectangles or triangles that will nicely wrap the links.
4. Assemble (Wrap the Sausages)
Place one sausage link (or piece) near the wider end of a dough piece.
Roll gently but snugly toward the pointed end (for triangles) or around as needed, tucking the seam underside.
Press edges gently to seal.
If adding cheese or herbs, you could insert a thin slice or sprinkle on the sausage before wrapping.
Place each wrapped “pig” seam-side down on the baking sheet. Leave about 1 inch (2–3 cm) of spacing so they can expand and brown evenly.
5. Optional: Egg Wash + Toppings
In a small bowl, beat the egg with ~1 Tbsp water to make an egg wash.
Brush the top and sides of each wrapped sausage with egg wash (this gives golden color and shine).
Immediately sprinkle any toppings you like (everything bagel spice, sesame seeds, poppy seeds, coarse salt, or a little sugar if sweet).
For a sweeter version, you could brush a little maple syrup at this stage.
thekitchn.com
6. Bake
Bake in the preheated oven for about 12–15 minutes, or until the dough is puffed and golden brown. Some recipes call for 13–15 min or up to 15 min.
thekitchn.com
If your sausage was raw, you may need to bake a few extra minutes — just ensure the internal sausage temp is safe (e.g. 71 °C / 160 °F for pork).
Check about two-thirds through to ensure edges aren’t burning; rotate pan if necessary.
7. Glaze or Serve with Dipping Sauce
Let the baked pigs rest on the pan or wire rack for 2–3 minutes so they firm up slightly (still warm, not piping hot).
If doing a sweet glaze: whisk together your butter, maple syrup, and powdered sugar (and optionally a splash of milk or cream) until smooth, then drizzle over the pigs.
Serve alongside dipping sauces (mustard/honey or plain mustard, ketchup, extra maple syrup, etc.).
Approximate Timeline (for ~16 pigs)
Stage Time
Preheat & prep baking sheet 5 minutes
Cook sausages (if raw) 7–10 minutes
Cut dough & wrap sausages 5–7 minutes
Apply egg wash & toppings 1–2 minutes
Bake 12–15 minutes
Glaze & serve 2–3 minutes
Total ~30–40 minutes
Variations & Twists
You can adapt the basic method in many fun ways. Here are several ideas:
1. Sweet + Savory (Maple / Cinnamon Sugar Version)
Brush dough with a little maple syrup before wrapping, then after baking drizzle more syrup or glaze. For extra flair, sprinkle cinnamon sugar on top before baking. Some recipes do this as a “sweet‑savory” version.
thekitchn.com
+1
2. Everything Bagel / Savory Topping Version
After applying egg wash, sprinkle everything bagel spice (garlic, onion, sesame, poppy) or your favorite herb/spice mix. This gives a bold, savory finish.
thekitchn.com
3. Cheese-Stuffed
Insert a thin strip or sprinkle of cheese (cheddar, mozzarella, pepper jack) on top of the sausage just before wrapping. As it bakes, the cheese melts inside.
4. Bacon-Wrapped + Dough
First wrap each sausage in a thin bacon slice, then wrap in dough. This gives extra smokiness and indulgence.
5. Pigs in a Blanket Breakfast Casserole
Instead of individual wraps, layer wrapped sausages (or even just cut sausages + dough bits) in a 9×13 baking dish, pour an egg + milk mixture over, top with cheese, and bake until set (35–45 min).
Real: The Kitchen and Beyond
6. On‑a‑Stick Version
Skewer sausages, dip in pancake batter, and fry. Think breakfast corn dog style.
Jones Dairy Farm
7. Cinnamon Roll Version
Use cinnamon roll dough (flattened) to wrap sausage. Bake and drizzle icing.
WBD
+1
8. Hard-Boiled Egg Combo
Wrap a wedge of hard-boiled egg plus a sausage bit in dough (for a breakfast bundle).
tasteofhome.com
9. Healthier / Whole Grain Version
Use whole wheat or whole grain dough, lean turkey sausage, and minimal glaze or use yogurt-based mustard dip.
10. Gluten-Free / Alternative Doughs
Use a gluten-free puff pastry, or experiment with a low-carb dough (almond flour + egg + cheese “fathead” style) to wrap small sausage.
Serving Suggestions
Serve warm (fresh from the oven is best) — the dough is flaky and the filling juicy.
Offer a variety of dips: maple syrup, honey mustard, spicy mustard, ketchup.
Combine with fruit, scrambled eggs, hash browns, or yogurt for a more complete breakfast.
For brunch gatherings, present on a tray with garnishes like parsley or microgreens.
These are great finger foods — perfect for breakfast buffets, kids, brunch parties.
Storage, Freezing & Reheating
Storage
Let them cool fully.
Place in an airtight container or zip-top bag.
Refrigerate for up to 4 days. Many sources confirm that leftover pigs in a blanket keep 3–4 days.
Simply Scratch Made
+2
thekitchn.com
+2
Freezing
Wrap each pig in plastic wrap or parchment, then place in freezer-safe bag or container.
Freeze for up to 2 months.
To reheat: thaw in refrigerator overnight (if possible), then warm in oven at ~300–325 °F (150–160 °C) until heated through (10–12 min). You can also microwave in a pinch, but crispness suffers.
Reheating Tips
Use a foil-covered baking sheet in a preheated oven (~300–325 °F) to avoid burning the outsides before the inside warms.
If using microwave, do short bursts (20–30 sec) and finish in oven or toaster oven to crisp up.
Troubleshooting & Tips
Dough gets soggy / underbaked: Make sure sausages are patted dry. Don’t overcrowd the pan. Bake long enough to allow steam to escape.
Edges brown too quickly: Shield edges with small foil strips or move to a lower rack.
Seam opens / dough unwraps: Press seam firmly and place seam-side down. Use egg wash on the inside of seam for better adhesion.
Uneven baking: Rotate the pan midway. Use parchment or even sheet layering for uniform heat.
Sausage not cooked fully (if raw): Check internal temperature; maybe finish under foil to allow internal heating without burning the outside.
Approximate Nutrition (Estimate)
This will vary widely depending on dough, sausage, glaze, etc., but as an estimate per piece (1 of ~16):
Calories: ~120–180 kcal
Fat: ~7–10 g
Carbohydrates: ~8–15 g
Protein: ~4–7 g
Sugar (if glazed): depends on glaze
You can reduce calories/sugar by using lean sausage, minimal glaze, or skipping sweet additions.
Recipe (Consolidated Version for ~16 Pigs)
Here’s a compact version you can print or follow:
Ingredients
~16 breakfast sausage links (pre-cooked or raw)
1 can (8 oz) crescent roll dough
1 large egg + 1 Tbsp water (egg wash)
Optional: everything bagel spice, sesame seeds, poppy seeds
Optional glaze / dip:
• 2 Tbsp melted butter + 2 Tbsp maple syrup + ¼ cup powdered sugar
• OR ¼ cup mayonnaise + 2 Tbsp Dijon + 2 Tbsp honey
Method
Preheat oven to 375 °F / 190 °C. Line a baking sheet with parchment.
If using raw sausage, cook until done and drain. Pat all sausages dry.
Unroll dough, separate into triangles, and (if needed) cut each triangle into 2 narrower pieces to yield ~16 wrappers.
Place a sausage at the wide end of each piece, roll toward the point, tuck seam underside.
Place seam-down on baking sheet.
Brush with egg wash. Sprinkle toppings if desired.
Bake 12–15 minutes until golden brown and dough is cooked.
If glazing: whisk butter + maple syrup + powdered sugar and drizzle over warm pigs.
Serve warm with optional dipping sauces.
Why This Recipe Works & Tips on Customizing
Two-ingredient simplicity at heart — dough + sausage — keeps it approachable. Many versions online emphasize this simplicity.
Simply Scratch Made
+1
Egg wash + toppings elevate the look, color, and texture.
Glaze / dip options allow you to go sweet, savory, or in between.
Variations (casserole, on-a-stick, cinnamon-roll style) let you transform it into something new for different occasions.
Make-ahead & freezing make this a practical recipe, especially for busy mornings or feeding a group.
If you like, I can format a printable 2000‑word version (with pictures, layout) or scale it for 8/12/24 servings, or adapt it to a dietary style (gluten-free, vegan, low-carb). Would you like me to do that?
0 comments:
Post a Comment