Introduction
There are some dishes that instantly transport you back to childhood, conjuring up feelings of warmth, comfort, and pure deliciousness. For many, pigs in a blanket hold that special place. But forget the party-sized, crescent-roll-wrapped versions you might be picturing. Today, we’re elevating this classic to a breakfast or brunch masterpiece, offering a sophisticated yet utterly comforting take that will delight your senses and impress your guests. Imagine plump, savory breakfast sausages, perfectly cooked until golden brown, then lovingly embraced by a thin, golden, subtly sweet, and fluffy pancake-like wrap. It’s a symphony of textures and flavors that balances the richness of the sausage with the delicate sweetness of the wrap, making every bite an absolute treat.
This “Classic Pigs in a Blanket” recipe isn’t just a meal; it’s an experience. It takes the familiar concept and refines it, transforming it into something truly special. The thin, crepe-like wraps are a game-changer, providing a much more elegant and satisfying contrast to the robust sausage than traditional dough. Dusted with fresh chives for a pop of color and a hint of oniony freshness, and perhaps served with a side of warm maple syrup or a tangy honey mustard, these pigs in a blanket are versatile enough for a leisurely weekend breakfast, a festive brunch spread, or even as an impressive appetizer for any gathering. They’re designed to be a crowd-pleaser, easy enough for the home cook but with a gourmet touch that makes them feel extra special.
What makes this particular rendition so irresistible is the thoughtful combination of simple, high-quality ingredients and straightforward techniques. We’re focusing on creating that perfect balance: a juicy, flavorful sausage nestled within a tender, slightly sweet wrap, all coming together in a harmonious bite. This recipe promises not only a fantastic meal but also the joy of creating something truly memorable in your own kitchen. Get ready to redefine your understanding of pigs in a blanket and discover your new favorite breakfast indulgence!
Nutritional Information
Per serving (approximate values, based on 2 pigs in a blanket with pork sausage):
- Calories: 320 kcal
- Protein: 15g
- Carbohydrates: 22g
- Fat: 20g
- Fiber: 1g
- Sodium: 680mg
Ingredients
- 1 pound breakfast sausage links (pork, chicken, or turkey), approximately 12-16 links
- 1 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
- 1 cup milk (dairy or non-dairy)
- 2 tablespoons unsalted butter, melted, plus more for cooking
- 1/4 cup finely chopped fresh chives, for garnish
- Optional: Maple syrup, honey mustard, or spicy mayo for dipping
Instructions
- Prepare the Sausage: Heat a large non-stick skillet or griddle over medium heat. Add the breakfast sausage links and cook, turning occasionally, until they are golden brown on all sides and cooked through. This usually takes about 8-12 minutes depending on the thickness of the sausages. Ensure the internal temperature reaches 160°F (71°C) for pork sausage. Remove the cooked sausages from the skillet and place them on a plate lined with paper towels to drain any excess grease. Set aside.
- Make the Wrap Batter: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, and salt until well combined. In a separate medium bowl, whisk together the egg, milk, and 2 tablespoons of melted butter until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients. Whisk gently until just combined. A few small lumps are okay; do not overmix, as this can lead to tough wraps. The batter should be thin enough to spread easily but thick enough to coat the back of a spoon. If it seems too thick, you can add an additional tablespoon or two of milk.
- Cook the Wraps: Heat a non-stick skillet or crepe pan over medium-low heat. Lightly brush the pan with a small amount of melted butter. Pour about 2-3 tablespoons of batter into the center of the pan, then quickly tilt and swirl the pan to spread the batter into a thin, even circle, about 4-5 inches in diameter. Cook for 1-2 minutes, or until the edges begin to crisp and the surface shows small bubbles.
- Flip and Finish Wraps: Carefully flip the wrap with a thin spatula. Cook for another 30-60 seconds on the second side, until lightly golden and cooked through. Remove the cooked wrap from the pan and place it on a plate. Repeat with the remaining batter, lightly buttering the pan between each wrap if needed, and stacking the cooked wraps on the plate to keep them warm and pliable. You should yield approximately 12-16 wraps, depending on their size and thickness.
- Assemble the Pigs in a Blanket: Place one cooked sausage link at one end of a warm wrap. Roll the wrap tightly around the sausage, creating a neat cylinder. Repeat this process with all the remaining sausages and wraps.
- Finishing Touches (Optional): If you prefer a slightly crisper exterior or want to warm them through further, you can gently sear the assembled pigs in a blanket in a lightly buttered skillet for 1-2 minutes per side until golden, or arrange them on a baking sheet and bake in a preheated oven at 300°F (150°C) for 5-7 minutes.
- Garnish and Serve: Arrange the finished pigs in a blanket on a serving platter. Sprinkle generously with freshly chopped chives. Serve immediately with your choice of dipping sauces, such as warm maple syrup, tangy honey mustard, or a spicy sriracha mayo.
Cooking Tips and Variations
For the absolute best Classic Pigs in a Blanket, attention to a few key details can make all the difference. Firstly, the sausage selection is crucial. While any breakfast sausage link will work, consider opting for a high-quality brand with good flavor. If you’re feeling adventurous, try different flavor profiles like maple-infused sausages for a sweeter touch, or a slightly spicy chorizo-style sausage for a kick. Ensure the sausages are fully cooked and nicely browned before wrapping, as this develops their flavor and texture. Don’t rush this step; a good sear on the sausage is foundational to the dish.
The wrap consistency is another vital element. The batter should be smooth and pourable, akin to a crepe batter. If your batter seems too thick, add milk a tablespoon at a time until it reaches the desired thinness. Overmixing the batter can develop the gluten, leading to tough wraps, so mix just until the ingredients are combined. Using a non-stick pan and lightly greasing it between each wrap will prevent sticking and ensure beautifully golden, evenly cooked wraps. Aim for wraps that are thin enough to be pliable for rolling but sturdy enough not to tear. If the first few wraps aren’t perfect, don’t worry; it often takes a couple of tries to get the pan temperature and batter amount just right.
To make this recipe even more convenient, especially for entertaining, consider make-ahead options. Both the cooked sausages and the wraps can be prepared a day in advance. Store the cooked sausages in an airtight container in the refrigerator. The wraps can be stacked with parchment paper in between to prevent sticking, then wrapped tightly and refrigerated. When ready to serve, gently reheat the sausages, then warm the wraps slightly before assembling. You can also assemble them ahead of time and then warm the entire batch in a low oven (around 300°F/150°C) for 10-15 minutes until heated through.
Serving suggestions abound for these versatile treats. For a breakfast or brunch spread, pair them with fresh fruit, scrambled eggs, and a mimosa or coffee. As an appetizer, they are fantastic with a variety of dipping sauces. Beyond the suggested maple syrup and honey mustard, consider a tangy Greek yogurt dip with dill, a sweet chili sauce, or even a simple homemade ketchup. For flavor twists, you can subtly enhance the wrap batter itself. A pinch of cinnamon or nutmeg can add a warm, comforting note, or a tiny splash of vanilla extract can deepen its sweetness. For a savory twist, a hint of black pepper or a dash of garlic powder in the batter can also be delightful. If you want to get truly decadent, sprinkle a little shredded cheese (like cheddar or Monterey Jack) on the wrap before rolling the sausage for a gooey, cheesy center.
Storage and Reheating
Proper storage and reheating are key to enjoying your Classic Pigs in a Blanket long after they’re first made. Leftovers should be stored in an airtight container in the refrigerator within two hours of cooking. They will keep well for up to 3-4 days. To prevent the wraps from sticking together or becoming soggy, you can place a piece of parchment paper between layers of pigs in a blanket if stacking them in the container.
For reheating, several methods work well to restore their deliciousness. The best method for maintaining a slightly crispy exterior is to use an oven or toaster oven. Preheat your oven to 300°F (150°C). Arrange the pigs in a blanket in a single layer on a baking sheet. Heat for 10-15 minutes, or until they are warmed through and the wraps are slightly crisp. Avoid overheating, as this can dry out the sausages and make the wraps tough.
Alternatively, you can reheat them in a microwave, though this method may result in a softer wrap texture. Place a few pigs in a blanket on a microwave-safe plate and heat on medium power for 30-60 seconds, or until heated through. Be cautious not to overcook, as microwaving can sometimes make the wraps chewy. If you desire a bit of crispness after microwaving, you can quickly sear them in a lightly buttered pan for a minute or two on each side.
These pigs in a blanket also freeze well, making them an excellent option for meal prep. Once cooled completely, place them in a single layer on a baking sheet and freeze until solid (this prevents them from sticking together). Once frozen, transfer them to a freezer-safe bag or airtight container. They can be stored in the freezer for up to 1-2 months. To reheat from frozen, bake them in a preheated oven at 325°F (160°C) for 20-25 minutes, or until thoroughly heated, turning once halfway through.
Frequently Asked Questions
How can I make the wraps perfectly thin and even?
The key to thin and even wraps lies in the batter consistency and pan technique. Ensure your batter is smooth and slightly runny; if it’s too thick, add a little more milk. Use a non-stick pan that’s preheated to medium-low heat. Pour a small amount of batter (about 2-3 tablespoons for a 4-5 inch wrap) into the center, then immediately lift and tilt the pan in a circular motion to spread the batter thinly and evenly. Don’t be afraid to experiment with the first one or two to get the hang of it; practice makes perfect!
Can I use different types of sausage for this recipe?
Absolutely! While breakfast sausage links are classic, you can certainly experiment with other types. Small cocktail wieners or even cut-up pieces of larger sausages (like bratwurst or Italian sausage, fully cooked and sliced) would work. Consider the flavor profile – spicy, sweet, or savory – and how it will complement the slightly sweet wrap. Just ensure whatever sausage you choose is fully cooked before wrapping.
What are some good dipping sauce alternatives if I don’t like maple syrup or honey mustard?
There are many delicious dipping sauce options! For a tangy contrast, try a creamy dill dip made with sour cream or Greek yogurt. A sweet chili sauce adds a nice kick, while a simple ketchup remains a timeless favorite. You could also mix a bit of sriracha into mayonnaise for a spicy mayo, or even make a quick cheese sauce for a more decadent experience. Don’t be afraid to get creative and tailor the sauce to your taste preferences!
