5 stars for easy and terrific, but 2-3 stars for they're-probably-not-the-healthiest-thing-on-the-planet. My mom used to make these when I was a kid (she used plain old biscuit dough, but the pop-open type or Bisquick also works.) She also used Vienna sausages, although you can use anything, from tiny red-hot links to vegan sausages of some type, regular hot dogs, or polish dogs... just about anything.) With the Vienna sausage pigs-in-a-blanket, try them with grape jam instead of mustard. We loved it as kids, and once in a while I treat myself even now. I make a reasonable facsimile using Vienna sausages or regular hot dogs and either Bisquick or corn muffin mix, and these can be baked, or easiest yet, thrown in the GT Express (which I love, but got mine for $1 at a yard sale. I don't recommend buying one otherwise.) These are way faster than any fast food burger place.
Pigskins in a Blanket
Using puff pastry instead of crescent roll dough to wrap up the sausages adds a great deal of richness and flavor. And replacing the pig in this version of pigs in a blanket is fully-cooked chicken sausage.
- 1 12-ounce package fully cooked chicken sausage
- 1 8-ounce sheet frozen puff pastry, thawed
- 1/3 cup whole-grain mustard
- Heat oven to 400° F.
Cut the sausages in quarters lengthwise, then in half crosswise.
Cut the puff pastry into strips 3 inches long and 1 inch wide. Roll the sausage pieces in the pastry strips and transfer to a parchment-lined baking sheet.
Bake until puffed and golden brown, 15 to 20 minutes.
Transfer to a platter and serve with the mustard for dipping.
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