This Saturday, April 24th, is National Pigs-in-a-Blanket Day. How did this day come to be? Not sure, but we will take this opportunity to celebrate it just the same. Why, because Quaker Valley Foods provides all the meat ingredients included in virtually every version of this popular international dish.
There are a wide variety of ways to make Pigs-in-a-Blanket as, by definition, it is simply some kind of meat wrapped in some food item. Different versions of Pigs-in-a-Blanket can be found in Germany, Denmark, The Netherlands, Belgium, Serbia, Russia, Mexico, Ireland, Japan, Australia, New Zealand, Canada, Sicily, Israel and, of course, The United States.
In the United States, Pigs-in-a-Blanket most commonly refers to hot dogs or sausages wrapped in dough, then baked. It is mostly eaten as an appetizer. The first recipe for Pigs-in-a-Blanket, prepared in this way, appeared in the 1957 edition of The Betty Crocker Cookbook.
In Germany, this dish is prepared in a similar manner using sausages and wrapping them in puff pastry. There the meal is called Wurstchen in Schlafrock (sausage in a dressing gown). In Israel, it is prepared the same way. There they call it Moshe Ba’Teiva (Moses in the Basket).
In the United Kingdom, the term is Pigs-in-Blanket, and are small sausages wrapped in bacon. Denmark prepares the meal in a similar fashion, calling it “sausage in blanket.”
In both Australia and New Zealand, the preparation is far simpler in that it is just sausage wrapped in a piece of bread.
No matter how you want to prepare your “Pigs-in-a-Blanket,” Quaker Valley Foods is there to assist you with whatever meat product you choose. Look at the pictures below and select the recipe of your choice. Click on the image to be directed to its recipe, then call your Quaker Valley Foods Sales Associate who will be glad to advise you on price and availability of any product you will need.
Easy Pigs-in-a-Blanket (culinaryhill.com)
Cheesy Pigs-in-a-Blanket (realhousemoms.com)
Bacon-Cheddar Pigs-in-a-Blanket (tablespoon.com)