National Pigs-in-a-Blanket Day

Just a few ingredients will have an interesting National Pigs-in-a-Blanket Day on April 24th every year.

Pigs-in-a-Blanket is a dish made by wrapping pork sausages in bacon, and it's most popular around Christmas. This dish is made with many different variations in different regions of the world. American children have enjoyed this dish for many years.

History of National Pigs-in-a-Blanket Day

Celebrated around the world, the term often refers to a wide variety of dishes. In the United States, a hot dog or wrapped sausage or a croissant and grilled are considered as Pigs-in-a-Blanket. Pigs in blankets are often served as an appetizer or as breakfast.

Another version is cabbage rolls filled with beef. The usual topping are ketchup or cream. Many recipes use the name "Pigs-in-a-Blanket" to refer to any meat product wrapped in something. A hotdog with a slice of cheese wrapping the whole bacon is a typical example. No flour or cabbage involved here.

Moreover, Betty Crocker using the phrase were first printed in 1957, as early as 1901, the reference recipes for pigs in the blanket below many different forms. However, the phrase was used more and more in English after it was published in a cookbook since 1957.

Some reasons for National Pigs-in-a-Blanket Day being loved

• Cooking 101

They are a creative and fun way to foster a love of cooking in children. For the first batch, give a good example of the importance of following a recipe. Later, tell them how to break these rules but still make a great snack.

• Party in blankets

A warm treat for your guests! In addition to its tasty, they are easy to make. Only with two ingredients, everything you have to do is invite some friends and you have got a party!

• Nostalgia

Food triggers memories. The pig in the blanket reminds us kids, making these delicious treats with their parents, enjoying the delicious aromas wafting from the oven, and then impatiently waiting for them to cool down enough to eat!

How to celebrate National Pigs-in-a-Blanket Day

• Pizza in the blanket

Instead of using puff pastry, use pizza dough to make your appetizer. Wrap the dough around some mozzarella cheese, ketchup, and pepperoni to form a pizza version.

• Breakfast in the blanket

Pigs-in-a-Blanket may well have a place on your breakfast table. For the breakfast, I wrap sausages in brick dough and serve them with a side of maple syrup. Let refer the below basic recipe to start, but brush by maple syrup instead of egg wash.

• Sweet ending

To create mini desserts based on classic hummus, use phyllo spread with Nutella and wrap around bananas. Remember that only use the basic recipe for pigs in blankets as an instructions and follow them on the back of the phyllo dough box.

• Asparagus spears

Similar to mini sausages, asparagus spears is the perfect thing to wrap. Instead of dijon spread, chop and sprinkle with some of your favorite cheese for extra flavor.

• Pretzel pigs

If you are a fan of cookies, let wrap your pig in them. Wrap cookies in cookie dough to create a simple variation on the classic.

Do you try to make your Pigs-in-a-Blanket?

Ingredients:

• One 12-ounce package cocktail francs (about 30)
• 1 package of puff pastry sheets
• Thawed Dijon mustard, as needed
• Cooking spray
• 2 eggs, beaten

Steps:

• Preheat oven to 375 degrees.
• Remove the cocktail glass from the package and pat dry with a paper towel. Poke some small holes in each lump and then set aside.
• Unfold each pastry sheet and put it into a clean work surface. Take a cocktail glass with a little less than its width on the pastry sheet and cut the paper plate into long, thin strips. Divide the strips into 3-inch pieces (you may want to check to make sure the strip is long enough to wrap around the entire piece of fabric).
• Put a teaspoon of Dijon mustard to the top of each pastry strip, then wrap around a cocktail glass. Press the seam with your finger to seal it, and then lay the seam face down on a baking sheet greased with cooking spray. Put the rest of the cocktail frame with the pastry strips continuously.
• Add 2 tablespoons of water to the beaten eggs and beat quickly to form a mixture. Use a pastry brush with each small sausage and egg wash, and then put in the oven to bake until crisp and golden brown, about 15 minutes.