Dutch Food! Sausage Pigs in a Blanket Recipe. What on Earth are they?
Almost Universal Sausage Delight
Pigs in a Blanket has many derivatives throughout the world. The pig part is the humble sausage. The blanket part may be pastry, a crepe, a bacon rasher or even cabbage leaves. The dish is supposed to have originated in Germany as Würstchen im Schlafrock ("Sausage in a nightgown"). It is basically a wrapped up sausage. When wrapped in a bacon rasher and baked they are a savoury accompaniment to a festive dinner. Although pastry wrapped sausages or sausage rolls are a common party or hors d'oeuvre offering, the kind I make are my favorite and quite delicious. They were taught to me years ago by my Dutch Father in Law, Opa. He was quite the gourmand and excellent cook though mainly specializing in festive food like olieballen, poffertjes, waffles and Dutch Apple Tart.
This is how to make my version of Pigs in a Blanket, Opa style. They are cooked breakfast links (I usually use Farmer John's little breakfast sausages but any that you personally like will be fine.)
Quantities will depend upon the number you intend to feed. They will be popular so don't underestimate!
1 and a half cups of Milk, 1 tbsp melted butter , Butter or oil for frying the crepes
1 Egg plus 1 yolk, Sausages to your taste
1 cup of S. R. Flour with pinch of salt added
Make well in the center of the flour in a deep dish. Break eggs into the well and beat into the flour adding milk as you go. Add the melted butter until you have obtained a batter that drops off a spoon easily but is not runny. After preparing the plain crepe or pancake batter, leave to rest in the fridge while the sausages are being cooked This should make about a dozen pancakes according to skillet size.
These are prepared by gently frying or grilling until brown, Make sure they are properly cooked through as this is the only cooking they receive. Remove from pan and drain on absorbent kitchen paper.
Take a non stick skillet and add butter or oil to the hot surface so that the whole surface is covered. When bubbling, add pancake batter so that the surface is covered but not too deeply. fry til firm then toss to cook the other side or use a spatula to turn for the faint hearted!
Stack on a very warm plate then assemble by simply wrapping the sausage in its delectable blanket. Serve with Maple syrup or tomato ketchup according to your whim. If they are to take on a picnic, I wrap them up in parcel fashion with a little dressing inside. I made these one Fourth of July and we ate them under the stars on Lake Tahoe watching the firework display. Life doesn't come much better!. Enjoy!
Piggy in the blanket, literal style!
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