 |
|
| General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
| Reply |
|
|
LinkBack | Thread Tools | Display Modes |
|
|
|||
|
|||
Pig in a Blanket
When I was growing up, my mother would make "pig in a blanket". My brother
remembers that it was a piece of hamburger/sausage rolled up in dough (maybe noodle dough) and then cooked (either in the oven or boiled in water/soup stock). Would some of you share your recipes with us so we can try a few until we find the one that was hers? Thanks in advance. Dwayne |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
The only pigs in a blanket I've had are pork sausages rolled up in pancakes and
topped with butter and your favorite syrup. The sausages and pancakes are cooked separately and assembled before serving. I do have a recipe for blanketed sirloin tips which is baked in the oven (any meat could be substituted). Basically it's meat chunks inside a yorkshire pudding--kinda like a large Toad-in-the-Hole but not as puffy and crusty as a popover. I've baked bread around cured sausages- that's yummy. I've seen cocktail sausages wrapped in crescent rolls as an appetizer. Your dish intrigues me, though. Hope you find the recipe. *cheers* Barb Anne |
|
|
|||
|
|||
|
Dwayne wrote:
> When I was growing up, my mother would make "pig in a blanket". My > brother remembers that it was a piece of hamburger/sausage rolled up > in dough (maybe noodle dough) and then cooked (either in the oven or > boiled in water/soup stock). > > Would some of you share your recipes with us so we can try a few > until we find the one that was hers? > > Thanks in advance. > > Dwayne Mom called Hungarian cabbage rolls "pig in a blanket", probably just to get us kids to eat it. The ones I think you recall are simply crescent roll dough wrapped around smoked sausages. Jill |
|
|
|||
|
|||
|
For kids it was cheap hot dogs rolled in crescent roll and baked. With ketchup
and yellow mustard. For adults it was really good coarse grind hot dogs rolled in crescent roll and baked. With good homemade assorted mustards. Comfort food and a real hoot as a surprise fancy dancy doings for friends. Pam |
|
|
|||
|
|||
|
While wandering through cyberspace on 20 Nov 2004 12:55:54 GMT=20
Guppy21014 said : > For kids it was cheap hot dogs rolled in crescent roll and baked. With k= etchup > and yellow mustard. >=20 > For adults it was really good coarse grind hot dogs rolled in crescent ro= ll and > baked. > With good homemade assorted mustards. >=20 > Comfort food and a real hoot as a surprise fancy dancy doings for friend= s.=20 > Pam Pigs In A Blanket "=092 1/2 cups self rising flour, plus a few tablespoons on reserve "=091/2 tsp sea salt "=092 heaping TBSP grated cheddar cheese "=09pinch of nutmeg "=091/4 tsp mustard powder "=091 cup milk "=091 large egg "=093 TBSP olive oil "=094 dozen cocktail sausages, cooked and cooled "=091 egg beaten with a pinch of sea salt and =3D3F tsp milk; for glazing Preheat oven to 425=B0F. In a large mixing bowl, sift together the dry=20 ingredients. In a smaller bowl, whisk together the milk, egg and olive=20 oil. Using a fork, stir liquid ingredients into the dry ingredients=20 until a soft, not too sticky dough forms. If the dough seems too sticky,=20 add flour a TBSP at a time until the dough can be rolled out. Roll the dough into 2 rough rectangles, each about =3D3F inch thick. Using = a=20 sharp knife, cut the dough into strips about 1 =3D3F inches wide and 3=20 inches long. Place a sausage at one end of a dough strip and roll it up=20 on a diagonal, pinching the dough closed. Repeat with with remaining=20 sausages and dough strips. Place on a non-stick baking sheet, brush with=20 the glaze, and bake 20 - 30 minutes, or until sausages sizzle and pastry=20 is golden and puffy. Cool slightly on a rack before serving with grainy=20 mustard and/or ketchup. Makes 4 dozen. |
|
|
|||
|
|||
|
While wandering through cyberspace on 20 Nov 2004 12:55:54 GMT=20
Guppy21014 said : > For kids it was cheap hot dogs rolled in crescent roll and baked. With k= etchup > and yellow mustard. >=20 > For adults it was really good coarse grind hot dogs rolled in crescent ro= ll and > baked. > With good homemade assorted mustards. >=20 > Comfort food and a real hoot as a surprise fancy dancy doings for friend= s.=20 > Pam Pigs In A Blanket "=092 1/2 cups self rising flour, plus a few tablespoons on reserve "=091/2 tsp sea salt "=092 heaping TBSP grated cheddar cheese "=09pinch of nutmeg "=091/4 tsp mustard powder "=091 cup milk "=091 large egg "=093 TBSP olive oil "=094 dozen cocktail sausages, cooked and cooled "=091 egg beaten with a pinch of sea salt and =3D3F tsp milk; for glazing Preheat oven to 425=B0F. In a large mixing bowl, sift together the dry=20 ingredients. In a smaller bowl, whisk together the milk, egg and olive=20 oil. Using a fork, stir liquid ingredients into the dry ingredients=20 until a soft, not too sticky dough forms. If the dough seems too sticky,=20 add flour a TBSP at a time until the dough can be rolled out. Roll the dough into 2 rough rectangles, each about =3D3F inch thick. Using = a=20 sharp knife, cut the dough into strips about 1 =3D3F inches wide and 3=20 inches long. Place a sausage at one end of a dough strip and roll it up=20 on a diagonal, pinching the dough closed. Repeat with with remaining=20 sausages and dough strips. Place on a non-stick baking sheet, brush with=20 the glaze, and bake 20 - 30 minutes, or until sausages sizzle and pastry=20 is golden and puffy. Cool slightly on a rack before serving with grainy=20 mustard and/or ketchup. Makes 4 dozen. |
|
|
|||
|
|||
|
"Dwayne" > wrote in message . .. > When I was growing up, my mother would make "pig in a blanket". My > brother remembers that it was a piece of hamburger/sausage rolled up in > dough (maybe noodle dough) and then cooked (either in the oven or boiled > in water/soup stock). > > Would some of you share your recipes with us so we can try a few until we > find the one that was hers? > > Thanks in advance. > > Dwayne > > Dwayne...Where I grew up and also live..In Sydney Australia...I new about 2 simular things... 1...Piggies in blanket...Being a Fried or BBQ'ed Beef Sausage wrapped up in a large slice of bread with Ketchup on it !(Our Tomato Sauce) 2....Hot Dogs...The same only a 'Frankfurt being in place of the Sausage.....and with either 'Tomato Sauce'(Ketchup) on it or even putting a 'Hot' Mustard with the Sauce as well..... Bigbazza..Oz |
|
|
|||
|
|||
|
"Dwayne" > wrote in message . .. > When I was growing up, my mother would make "pig in a blanket". My > brother remembers that it was a piece of hamburger/sausage rolled up in > dough (maybe noodle dough) and then cooked (either in the oven or boiled > in water/soup stock). > > Would some of you share your recipes with us so we can try a few until we > find the one that was hers? > > Thanks in advance. > > Dwayne > > Dwayne...Where I grew up and also live..In Sydney Australia...I new about 2 simular things... 1...Piggies in blanket...Being a Fried or BBQ'ed Beef Sausage wrapped up in a large slice of bread with Ketchup on it !(Our Tomato Sauce) 2....Hot Dogs...The same only a 'Frankfurt being in place of the Sausage.....and with either 'Tomato Sauce'(Ketchup) on it or even putting a 'Hot' Mustard with the Sauce as well..... Bigbazza..Oz |
|
|
|||
|
|||
|
Thanks to everyone who replied to my post. I will try some of these ideas,
but we are positive mom used dough like noodle or pie dough, and that she used hamburger or sausage. That may have been her way of making it, while others used hot dogs or some other kind of meat and everyone called it "pig in a blanket". I was just hoping that someone would recognize it and remember the recipe, and someone may still come up with it. Dwayne .. "Bigbazza" > wrote in message ... > > "Dwayne" > wrote in message > . .. >> When I was growing up, my mother would make "pig in a blanket". My >> brother remembers that it was a piece of hamburger/sausage rolled up in >> dough (maybe noodle dough) and then cooked (either in the oven or boiled >> in water/soup stock). >> >> Would some of you share your recipes with us so we can try a few until we >> find the one that was hers? >> >> Thanks in advance. >> >> Dwayne >> >> > > Dwayne...Where I grew up and also live..In Sydney Australia...I new about > 2 simular things... > > 1...Piggies in blanket...Being a Fried or BBQ'ed Beef Sausage wrapped up > in a large slice of bread with Ketchup on it !(Our Tomato Sauce) > > 2....Hot Dogs...The same only a 'Frankfurt being in place of the > Sausage.....and with either 'Tomato Sauce'(Ketchup) on it or even putting > a 'Hot' Mustard with the Sauce as well..... > > Bigbazza..Oz > |
|
|
|||
|
|||
|
Thanks to everyone who replied to my post. I will try some of these ideas,
but we are positive mom used dough like noodle or pie dough, and that she used hamburger or sausage. That may have been her way of making it, while others used hot dogs or some other kind of meat and everyone called it "pig in a blanket". I was just hoping that someone would recognize it and remember the recipe, and someone may still come up with it. Dwayne .. "Bigbazza" > wrote in message ... > > "Dwayne" > wrote in message > . .. >> When I was growing up, my mother would make "pig in a blanket". My >> brother remembers that it was a piece of hamburger/sausage rolled up in >> dough (maybe noodle dough) and then cooked (either in the oven or boiled >> in water/soup stock). >> >> Would some of you share your recipes with us so we can try a few until we >> find the one that was hers? >> >> Thanks in advance. >> >> Dwayne >> >> > > Dwayne...Where I grew up and also live..In Sydney Australia...I new about > 2 simular things... > > 1...Piggies in blanket...Being a Fried or BBQ'ed Beef Sausage wrapped up > in a large slice of bread with Ketchup on it !(Our Tomato Sauce) > > 2....Hot Dogs...The same only a 'Frankfurt being in place of the > Sausage.....and with either 'Tomato Sauce'(Ketchup) on it or even putting > a 'Hot' Mustard with the Sauce as well..... > > Bigbazza..Oz > |
|
|
|||
|
|||
|
>>I do have a recipe for blanketed sirloin tips which is baked in the oven
>(any >>meat could be substituted) >Please post this recipe. Thank you in advance. > >From: York Sirloin Tips in a Blanket Stephen and Ethel Longstreet from _A Salute to American Cooking_ 1968, Hawthorn Books Inc 2 pounds sirloin tips 1 cup flour 1/2 tsp salt 1 cup milk 3 eggs "Cut meat into 2 inch squares. Mix flour and salt in bowl, stir in milk to make a smooth paste. Beat in eggs. Put sirloin tips in a cassarole. Spoon paste over meat. Bake in oven preheated to 400*F for 40 mins until top of biscuit dough is golden brown. " ~~~~~~~~~~~~~~ I have never tried this recipe, but it looks pretty straightforward. I suspect the tips cook to a med-rarish. I have made toad in the hole using sausage, but the meat is usually precooked before pouring the batter over it. This batter also sounds a bit thicker than standard Yorkshire pudding batter (they call it *biiscuit dough*) Let me know how it turns out- I'm curious. *cheers* Barb Anne |
|
|
|||
|
|||
|
"Dwayne" > wrote in message ... > Thanks to everyone who replied to my post. I will try some of these > ideas, but we are positive mom used dough like noodle or pie dough, and > that she used hamburger or sausage. > > That may have been her way of making it, while others used hot dogs or > some other kind of meat and everyone called it "pig in a blanket". I was > just hoping that someone would recognize it and remember the recipe, and > someone may still come up with it. > > Dwayne Did you ever consider they might have been solely her concoction and she didn't use a recipe? Kathy |
|
|
|||
|
|||
|
"Dwayne" > wrote in message ... > Thanks to everyone who replied to my post. I will try some of these > ideas, but we are positive mom used dough like noodle or pie dough, and > that she used hamburger or sausage. > > That may have been her way of making it, while others used hot dogs or > some other kind of meat and everyone called it "pig in a blanket". I was > just hoping that someone would recognize it and remember the recipe, and > someone may still come up with it. > > Dwayne Did you ever consider they might have been solely her concoction and she didn't use a recipe? Kathy |
|
|
|||
|
|||
|
Dwayne wrote:
> Thanks to everyone who replied to my post. I will try some of these ideas, > but we are positive mom used dough like noodle or pie dough, and that she > used hamburger or sausage. > > That may have been her way of making it, while others used hot dogs or some > other kind of meat and everyone called it "pig in a blanket". I was just > hoping that someone would recognize it and remember the recipe, and someone > may still come up with it. It's not much of a recipe. My mother used to make them one in a while simply by wrapping breakfast sausage with pie dough and baking them until the dough was cooked. You can also use puff pastry, or phyllo, or Bisquick. |
|
|
|||
|
|||
|
Dwayne wrote:
> Thanks to everyone who replied to my post. I will try some of these ideas, > but we are positive mom used dough like noodle or pie dough, and that she > used hamburger or sausage. > > That may have been her way of making it, while others used hot dogs or some > other kind of meat and everyone called it "pig in a blanket". I was just > hoping that someone would recognize it and remember the recipe, and someone > may still come up with it. It's not much of a recipe. My mother used to make them one in a while simply by wrapping breakfast sausage with pie dough and baking them until the dough was cooked. You can also use puff pastry, or phyllo, or Bisquick. |
|
|
|||
|
|||
|
"jmcquown" > wrote in message ... > Dwayne wrote: > > When I was growing up, my mother would make "pig in a blanket". My > > brother remembers that it was a piece of hamburger/sausage rolled up > > in dough (maybe noodle dough) and then cooked (either in the oven or > > boiled in water/soup stock). > > > > Would some of you share your recipes with us so we can try a few > > until we find the one that was hers? > > > > Thanks in advance. > > > > Dwayne > > Mom called Hungarian cabbage rolls "pig in a blanket", probably just to get > us kids to eat it. The ones I think you recall are simply crescent roll > dough wrapped around smoked sausages. > > Jill > Jill, my mom called cabbage rolls "pigs in a blanket" too. I always wondered where that came from... Joe |
|
|
|||
|
|||
|
"jmcquown" > wrote in message ... > Dwayne wrote: > > When I was growing up, my mother would make "pig in a blanket". My > > brother remembers that it was a piece of hamburger/sausage rolled up > > in dough (maybe noodle dough) and then cooked (either in the oven or > > boiled in water/soup stock). > > > > Would some of you share your recipes with us so we can try a few > > until we find the one that was hers? > > > > Thanks in advance. > > > > Dwayne > > Mom called Hungarian cabbage rolls "pig in a blanket", probably just to get > us kids to eat it. The ones I think you recall are simply crescent roll > dough wrapped around smoked sausages. > > Jill > Jill, my mom called cabbage rolls "pigs in a blanket" too. I always wondered where that came from... Joe |
|
|
|||
|
|||
|
Dwayne wrote:
> When I was growing up, my mother would make "pig in a blanket". My brother > remembers that it was a piece of hamburger/sausage rolled up in dough (maybe > noodle dough) and then cooked (either in the oven or boiled in water/soup > stock). > > Would some of you share your recipes with us so we can try a few until we > find the one that was hers? > > Thanks in advance. > > Dwayne > > > Here in Central Texas, where many German & Czechs settled, those are called Kolaches, and are sold at nearly every roadside bakery. They also come fruit filled as well. The sausage varies, as everyone makes their own sausage-I wish I had a recipe, but they are so prevalent here, that I just run down and grab a dozen or so! Frank in Austin |
|
|
|||
|
|||
|
ß©©ß wrote:
> Why is the pig in a blanket? Is it sleeping? > Well, it's dead if nothing else. Jill > > On Mon, 22 Nov 2004 02:56:51 -0500, "Joe Pak" > > wrote: > >> >> "jmcquown" > wrote in message >> ... >>> Dwayne wrote: >>>> When I was growing up, my mother would make "pig in a blanket". My >>>> brother remembers that it was a piece of hamburger/sausage rolled >>>> up >>>> in dough (maybe noodle dough) and then cooked (either in the oven >>>> or boiled in water/soup stock). >>>> >>>> Would some of you share your recipes with us so we can try a few >>>> until we find the one that was hers? >>>> >>>> Thanks in advance. >>>> >>>> Dwayne >>> >>> Mom called Hungarian cabbage rolls "pig in a blanket", probably >>> just to get us kids to eat it. The ones I think you recall are >>> simply crescent roll dough wrapped around smoked sausages. >>> >>> Jill >>> >> Jill, my mom called cabbage rolls "pigs in a blanket" too. I always >> wondered where that came from... >> >> Joe |
|
|
|||
|
|||
|
ß©©ß wrote:
> Why is the pig in a blanket? Is it sleeping? > Well, it's dead if nothing else. Jill > > On Mon, 22 Nov 2004 02:56:51 -0500, "Joe Pak" > > wrote: > >> >> "jmcquown" > wrote in message >> ... >>> Dwayne wrote: >>>> When I was growing up, my mother would make "pig in a blanket". My >>>> brother remembers that it was a piece of hamburger/sausage rolled >>>> up >>>> in dough (maybe noodle dough) and then cooked (either in the oven >>>> or boiled in water/soup stock). >>>> >>>> Would some of you share your recipes with us so we can try a few >>>> until we find the one that was hers? >>>> >>>> Thanks in advance. >>>> >>>> Dwayne >>> >>> Mom called Hungarian cabbage rolls "pig in a blanket", probably >>> just to get us kids to eat it. The ones I think you recall are >>> simply crescent roll dough wrapped around smoked sausages. >>> >>> Jill >>> >> Jill, my mom called cabbage rolls "pigs in a blanket" too. I always >> wondered where that came from... >> >> Joe |
|
|
|||
|
|||
|
"Dwayne" > wrote in
: > Thanks to everyone who replied to my post. I will try some of these > ideas, but we are positive mom used dough like noodle or pie dough, > and that she used hamburger or sausage. > My mother used regular pork breakfast sausage links and pie dough. She would par boil the sausage links to remove some of the fat. She used the Pastry recipe right off the lard box. And seal the pastry with a whorechestshire sauce seasoned egg wash. Then bake in the oven. I've modified her recipe... I use a hot mustard in the egg wash, and sometimes use puff pastry instead. Also mixing up the sausages works well I make some mild Italian and some just beef sausages as well as the traditional pork links. -- Starchless in Manitoba. |
|
|
|||
|
|||
|
Oh Wow! Somebody else knows Pigs in a Blanket. My grandmother made
them. They were seasoned raw hamburger with onions and sometimes a little green pepper and a beaten egg - just about what you'd use for meatloaf but with no "filler". Thn "logs" of this stuff (about the size of a sausage) was wrapped in piecrust and baked. Ah yes . . all together now . . ."Pasties!" only smaller. My mother made them with bisquick dough. I make them with piecrust. They are served with catchup and (like pizza) are an acquired taste served cold for breakfast. Now toad in the hole - that's a whole (hole?) 'nother thing!!!!!!!!!!!!!! Lynn from Fargo |
|
|
|||
|
|||
|
|
|
|
|||
|
|||
|
|
| Reply |
| Thread Tools | Search this Thread |
| Display Modes | |
|
|
Similar Threads
|
||||
| Thread | Forum | |||
| Pig In A Blanket | Recipes (moderated) | |||
| Peppers In A Blanket | Recipes (moderated) | |||
| Pigs in a Blanket | Recipes (moderated) | |||
| Pigs In The Blanket | Recipes (moderated) | |||
| CO2 blanket | Winemaking | |||
Linear Mode
