Pigs in a Blanket

One of the items in the goodie bag I bought and posted about a bit ago from The King Street Market was a package of beef franks. I knew the moment I discovered them, I would be putting them to use in this recipe for pigs in a blanket and, holy Mary, mother of pearl, I’m so glad I did.

Those are some seriously good franks.

They make for some seriously good pigs in blankets.



Just look at how tasty:

The yeast bread wrappers for them are far less rich than the puff or croissant style pastry that is usually used. It’s also a lot more forgiving in terms of pre-makage and storage (not like they last long) and its stretchy nature lends itself to stuffing the blankets with additional ingredients, such as cheese, kraut, peppers, and more, but honestly, they’re just really, really good as they are.

You can, of course, use other sausage-type creatures, but I really cannot recommend the King Street franks enough.

You should probably go get some and make this recipe while it’s still cool enough to run your oven. Next time, I’ll be making a whole lot more so I can keep some in the freezer for spontaneous entertaining and other nibbly occasions.

What you need:

  • 1 batch lazy lady buns dough
  • 1-2 lbs franks, hot dogs, other kind of sausage, cooked (the amount you use really depends on your bread-to-meat ratio preferences)

What you do:

  1. Make your dough and set it aside to rise for about an hour.
  2. Boil your sausages for about 10 minutes until just cooked through. If you’re using raw, uncured sausage, boiling time will be a little longer. Set the cooked sausages aside to cool.
  3. Once the dough has risen and the sausages have cooled, divide the dough into balls equal to the number of sausages you have.
  4. Grease or line a baking sheet or two.
  5. Flatten the balls into disks and wrap the disks around the sausages, pinching the dough together where it meets to form a seam.
  6. Arrange the wrapped sausages on your baking sheets seam-side down.
  7. Let the bundled sausages sit for 45 minutes so the bread can rise again.
  8. At the 35 minute mark, preheat oven to 375 degrees.
  9. Bake on the middle oven rack for 20 minutes, or until the bottoms begin to brown. How long this takes will depend the size and number of sausages used, so, ya know, keep an eye on them. Do a check-in every ten minutes.
  10. Brush the tops with oil and broil for about 5 minutes, keeping a close on them so they don’t burn.
  11. Serve hot or cold with oodles of fancy mustard…or plain old yellow mustard…or kraut…or whatever you fancy.

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