I need a unique idea for pig in a blankets!!?

Question

I use cocktail sausages wrapped in crescent rolls, sometimes I add cheese and sometimes I put out ranch/bbq sauce or ketchup/ mustard for dipping..... but what else can I do with them???

Answer 1

Add chopped olives
Once they are almost done - coat with some olive oil and sprinkle parmeasan cheese or other seasonings on and then return to oven for the remainder of the time

Answer 2

Stuffed Pigs in the Blanket
Recipe courtesy George Duran
1 (11-ounce) package refrigerated breadsticks
1 tablespoon whole grain mustard
1 tablespoon hot chili sauce
1 tablespoon cream cheese
1 dill or sweet pickle, cut into small strips
1 slice Cheddar, cut into small pieces
1/4 red bell pepper, cut into small strips
1 scallion, cut into thin slices
1 tablespoon bacon bits
1 (14-ounce) package beef cocktail franks
1 egg, lightly beaten

Preheat the oven to 375 degrees F.

Open the breadsticks and spread them flat on a cutting board. Cut each breadstick into thirds, crosswise, and stretch each piece until they are about 2 1/2-inches long.

Onto the center of each breadstick piece, put a small dab of mustard, chili sauce, cream cheese, a few pieces of pickle, Cheddar, red pepper, and scallion or bacon bits. Place a frank just next to the ingredients and roll the breadstick completely around the frank and filling. Brush the "stuffed pigs" with some egg wash and top each with a small bit of the filling that is inside. Place on an ungreased cookie sheet and bake until golden brown, about 11 to 13 minutes. Serve warm.

Recipe Summary
Difficulty: Easy
Prep Time: 15 minutes
Cook Time: 13 minutes
Yield: 30 to 35 pieces
User Rating: 5 Stars

Answer 3

WOW! pig in a blanket!

3 tablespoons olive oil
2 pounds boudin sausage, formed into 2-ounce links
2 pounds of white bread dough, divided into 16 (2-ounce) portions
1 cup onion marmalade
1 cup Creole mustard

Preheat the fryer. Bring a pot of salted water to a boil. Poach the boudan for 4 minutes and drain. Cool the boudin completely. In a large saute pan, heat the olive oil. When the oil is hot, sear the boudan for 2 minutes on each side. Remove from the pan and cool.
Lightly flour a surface. Roll out each piece to a 1/4-inch thick. Spread 1 tablespoon of the marmalade in the center of each piece of dough. Place a link of boudin on one third of the dough. Carefully roll the dough and sausage up together, like rolling up a rug. Make sure the sausage is covered completely. Tuck the ends of the dough in and place the dough on a parchment-lined baking sheet, seam side down. Cover the dough with plastic wrap and place in a warm, draft-free area. Let the dough rise until double in size, about 30 to 45 minutes. Gently lay the covered sausages in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring constantly for overall browning. Remove the pigs in the blanket from the oil and drain on a paper-lined plate. Season with Essence. Serve the pigs in the blanket with Creole mustard

Answer 4

I don't personally find traditional lasagna simple to make so I usually substitute rotini or penne for the lasagna noodles and just mix it up in a casserole dish with all the lasagna ingredients. Cover with cheese, bake and voila! Lasagna casserole. But seriously...we have a big family also - 6 children, the youngest is 9 mos. One of our favorite, and simplest recipes is something I invented in high school called Guido. Let's see, for 6 I would gather 6 packages of Ramen noodles. Boil & drain. Add a tablespoon or two of butter, the seasoning packets and 2 cans of chili. It's fattening and not very fancy, but I gaurantee your family will love it. If you want to prevent the gas, just use the "no beans" chili. Even our 9 month old loves it and it's perfect for super busy nights because it only takes about 10 minutes from start to finish!

Answer 5

spread some of that hot pepper spread for sandwiches on the rolls before you put the sausages in them.A little spice makes it nice.

Answer 6

feed them to the dog? That is usually how I do it... I don't know how much fancier than that

Answer 7

ITALIAN PIGS IN BLANKET

1 med. head cabbage
1 lb. hamburger
2 eggs
Bread crumbs
2 cloves garlic
1/2 lb. sliced onion
1 lg. can tomatoes

Parboil cabbage. Mix hamburger, salt, pepper, eggs, bread crumbs, and garlic. Grated cheese may be added if desired. Take 1 leaf of cabbage at a time and wrap the hamburger mixture in it. Wrap 1 slice bacon around cabbage and secure it with a toothpick.
Arrange in a roaster. Pour tomatoes over it and bake in a moderate oven 1 1/2 hours or until cooked well.

Pigs in a Blanket with Emeril's Chicken and Apple Sausage

1 (12.8-ounce) package Emeril's Chicken and Apple Sausage
1 tablespoon olive oil
2 tablespoons unsalted butter
11/2 cups thinly sliced onions
1 tablespoon light brown sugar
1/4 teaspoon salt
Pinch fresh ground black pepper
1 sheet puff pastry, rolled out to a 15 by 15-inch square and covered with a damp towel
1 large egg
2 tablespoons heavy cream or whole milk
3 tablespoons plus 1 teaspoon fig preserves
2 tablespoons sour cream
1 tablespoon snipped chives

Preheat the oven to 400 degrees F.
Cut the ends off each of the sausages and cut each link into 5 even pieces. You should have 20 pieces of sausage. Set a 10-inch saute pan over medium heat and add the olive oil. Once the oil is hot, place the sausage in the pan cut end down and sear for 1 minute. Turn over and sear for another minute then remove from the pan and set aside.

To the same pan, add the butter and onions and lower the heat to medium-low. Add the brown sugar, salt and pepper and cook, stirring occasionally, until the onions are soft and well caramelized, 10 to 12 minutes. Remove from the pan and set aside to cool.

Remove the towel from the puff pastry and, using a sharp knife, cut the pastry into 20 (3-inch) squares. Place about 2 teaspoons of the caramelized onions in the center of the puff pastry squares, and top with a piece of sausage. In a small bowl, combine the egg and heavy cream and whisk to blend. Brush all 4 edges of the puff pastry with the egg wash and pull 1 corner of the pastry onto the top of the sausage. Pull the opposing corner over the first, and follow with the remaining corners of the puff pastry. The packages should resemble a small envelope. Repeat with the remaining pieces of sausage and puff pastry.

Place the bundles onto a parchment lined sheet pan and place in the oven. Bake until golden brown and puffed, 18 to 20 minutes, turning the pan once mid-way through the cook time. Remove the pan from the oven and allow to cool for 5 to 7 minutes before serving.

To serve, dollop about 1/2 teaspoon of the fig preserves over each of the bundles, as well as a small amount of sour cream. Garnish with the snipped chives (alternatively, forgo the fig preserves and sour cream for whole grain mustard). Serve while still warm.


Salmon Pigs in a Blanket

4 ounces butter
1 teaspoon lemon zest
1 tablespoon chopped capers
1 loaf pumpernickel bread
1 pig shaped cutter
8 ounces cold smoked salmon fillet
4 ounces wasabi caviar
Black sesame seeds

Put butter, lemon zest and capers in food processor until well combined. Cut 16 pieces of bread with the cutter and cover, to keep bread moist. Cut 16 salmon pig shapes with the cutter. Spread the caper butter onto the bread and put salmon pig on top. Using a butter knife shape the caviar down the center of the pig to form a "blanket." Place 1 black sesame seed onto the pig to make the eye.

Pigs in a Blanket with Curried "Ketchup"

1 puff pastry sheet, thawed
6 all-beef hot dogs
1/4 cup heavy cream
3 tablespoons grated Romano
1 tablespoon poppy seeds
Special equipment: pastry brush


Preheat the oven to 400 degrees F.
Cut the pastry into 6 equal strips and cut each strip into 3 pieces. Cut the hot dogs into 3 equal pieces. Place 1 hot dog piece onto a piece of the pastry and roll until the pastry meets itself. Press gently to seal. Place on a baking sheet. Repeat with the remaining hot dogs and pastry. Brush the pastry tops with the cream and sprinkle half with the cheese and half with the poppy seeds. Place in the top half of the oven until the pastry is puffed and golden, about 15 to 18 minutes. Remove, let cool 5 minutes, and serve with the dipping sauce on the side.


Curried Ketchup:
1 pint cherry tomatoes
1/2 cup red wine vinegar
1/4 cup sugar
2 teaspoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
Pinch ground cloves
Put the tomatoes, vinegar, sugar, curry powder, salt, pepper and cloves into a saucepan and place over high heat. Bring to a boil, stir to dissolve the sugar and cook until the tomatoes have broken down and the mixture is slightly thick, about 10 minutes. Pour the mix into a food processor and pulse until smooth. Let cool to room temperature before refrigerating. Place in a decorative bowl to serve.

Kicked Up Pigs in the Blanket

3 tablespoons olive oil
2 pounds boudin sausage, formed into 2-ounce links
2 pounds of white bread dough, divided into 16 (2-ounce) portions
1 cup onion marmalade
1 cup Creole mustard

Preheat the fryer. Bring a pot of salted water to a boil. Poach the boudan for 4 minutes and drain. Cool the boudin completely. In a large saute pan, heat the olive oil. When the oil is hot, sear the boudan for 2 minutes on each side. Remove from the pan and cool.
Lightly flour a surface. Roll out each piece to a 1/4-inch thick. Spread 1 tablespoon of the marmalade in the center of each piece of dough. Place a link of boudin on one third of the dough. Carefully roll the dough and sausage up together, like rolling up a rug. Make sure the sausage is covered completely. Tuck the ends of the dough in and place the dough on a parchment-lined baking sheet, seam side down. Cover the dough with plastic wrap and place in a warm, draft-free area. Let the dough rise until double in size, about 30 to 45 minutes. Gently lay the covered sausages in the hot oil and fry until golden brown, about 3 to 5 minutes, stirring constantly for overall browning. Remove the pigs in the blanket from the oil and drain on a paper-lined plate. Season with Essence. Serve the pigs in the blanket with Creole mustard

I hope these help you...Good Luck!!! :)