On April 24, observe National Pigs-in-a-Blanket Day with just a few ingredients.
Celebrated across the world, the term often refers to a variety of different dishes. In the United States, Pigs-in-a-Blanket are often hot dogs or sausages wrapped in biscuit or croissant dough and baked. Pigs-in-a-Blanket are generally served as an appetizer or as breakfast. However, it can be served any mealtime!
- The first written record of pigs in a blanket occurs in Betty Crocker’s Cooking for Kids in 1957.
- Pigs in a blanket are also known as devils on horsebacks, kilted sausages, and wiener winks.
- In the United Kingdom, pigs in blankets are small sausages, or chipolatas wrapped up in bacon.
- You can combine these dishes by wrapping your sausage in bacon, then cooking them into a biscuit or croissant.
- Pigs in a blanket are usually different from sausage rolls, which are a larger, more filling item served for breakfast and lunch in parts of Europe, Australia, New Zealand, and, more rarely, the United States and Canada.
- The name can also refer to klobasnek (a kind of kolache filled with sausage or ham slices). The German Würstchen im Schlafrock (“sausage in a dressing gown“) uses sausages wrapped in puff pastry, or, more rarely, pancakes. Cheese and bacon are sometimes present.
- In Russia, this dish is named Сосиска в тесте (Sosiska v teste, “sausage in dough“).
- The oldest definition of Pigs-in-a-Blanket, dating back to the 1800s, was oysters, seasoned with salt and pepper, rolled in a slice of bacon, pinned together with a toothpick, and grilled, broiled or fried until the bacon is cooked, then served hot on toast.