My dear friends, these pigs in a blanket are sooo good and flavorful! Absolutely delicious! They make the perfect appetizer for parties but they will also fit perfectly into a picnic basket. My husband says this little pigs go great with a glass of beer :).
These pigs in a blanket are made with soft and fluffy dough wrapped around sausages. I used smoked sausages because they are my husband’s favorites.
As regarding the dough, I prefer to make my own dough from scratch. It’s very easy to prepare with a handful of ingredients and healthier than store bought dough. To prepare the dough first you have to combine vegetable oil, lukewarm milk, salt, sugar and the egg yolk. Then incorporate the flour and continue to knead for 5 more minutes. You should obtain a soft and elastic dough easy to detach from your hand and from the bowl. It’s ok if the dough is a little sticky but if the dough is too sticky you may add a little more flour (1-2 tablespoons). Allow to rise until double in size, roll out and cut strips then wrap the strips of dough around the sausages.
A second rise is very important for soft and flaky rolls. Also the egg wash is very important because it will keep the crust soft and elastic.
And finally sprinkle some poppy seeds or sesame seeds (if you like Mediterranean flavors sprinkle some dried thyme or rosemary)… And bake.
You may serve these delicious pigs in a blanket as a snack or appetizer along with your favorite dip. They also go great along with a Greek yogurt.
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Ingredients for pigs in a blanket (15-20 pieces)
– 500 gr (4 cups) flour
– 7 gr (0.24 oz or 2 1/2 teaspoon) dried yeast
– 250 ml (1 cup and 2 teaspoons) lukewarm milk
– 1 egg yolk
– 1 teaspoon sugar
– 1 teaspoon salt
– 45 ml (3 tablespoons) vegetable oil
– 15-20 sausages, depending of their size (I used 22 pieces of 8-9 cm/ 3.14-3.54 inches)
For the egg wash:
– 1 egg yolk mixed with 1 tablespoon of milk or water
Poppy seeds, sesame seeds, dried thyme or dried rosemary
How to make pigs in a blanket
Stir together flour and dried yeast. Set aside.
Use a large bowl to combine vegetable oil, sugar, salt, the egg yolk and lukewarm milk. Stir in the flour. When the dough becomes too thick to stir continue to knead until the whole flour is incorporated. Continue to knead for 5 more minutes. You should obtain a smooth and elastic dough, easily to detach from the bowl. If the dough is too sticky you may add a little more flour (1-2 tablespoons).
Place the prepared dough into a slightly greased bowl, cover with plastic wrap and allow to rise for about 45 minutes – 1 hour (or until double in size).
Place the dough onto the slightly greased working table.
Using a rolling pin roll out the dough into a 25/35 cm – 9.84/13.77 inches rectangle. Mark the dough from 2 in 2 cm (0.78 inches) then cut strips. Twist each strip of dough around the sausages.
Transfer to a baking pan lined with parchment paper, cover with plastic wrap and allow to rest for about 30 minutes.
To make the egg wash whisk 1 egg yolk and 1 tablespoon of milk or water.
Brush the rolls with egg wash and sprinkle poppy seeds.
Bake at 180 °C (356 °F) for about 20 minutes.