Pigs in a Blanket Recipe
I have wanted to make pigs in a blanket for the longest time.
They are a delicious and savory pastry roll with sausage. They are also called sausage rolls.
My recipe produces cotton soft and fluffy bread, encasing a juicy sausage inside and tastes just like the best Asians bakeries
Ingredients for Pigs in a Blanket
This recipe calls for the following ingredients:
- Bread flour or all-purpose flour
- Instant dried yeast
- Unsalted butter
- Eggs
- Whole milk
- Sausages
How to Make Pigs in a Blanket?
There are two ways to make these rolls or sandwiches.
The first method is using a store-bought puff pastry sheet or crescent rolls in a tube.
The second method is to make everything from scratch. My recipe makes the softest, original and the best pigs in a blanket or sausage rolls using a soft and sweet bread dough.
For the wrapping, you can check Christine’s Recipe to see the easy step-by-step picture guide.
Frequently Asked Questions
Can I Make Pigs in a Blanket the Day Before?
Yes, you can store covered up these sausage rolls unbaked in the refrigerator for a day or two without anything happening to its quality. If it will be longer, it would be best to freeze them.
How Long Do Sausage Rolls in a Blanket Last?
If the sausage rolls are stored correctly, they will last 3-4 days in the fridge.
How Many Calories per Serving?
This recipe has 475 calories per serving.
What Dishes to Serve with This Recipe?
This dish is best served as a snack. For a wholesome meal and easy weeknight dinner, I recommend the following recipes.
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Pigs in a Blanket (Sausage Rolls)
Learn how to make the best and original pigs in a blanket from scratch. This easy pigs in a blanket or sausage rolls recipe calls for simple ingredients and 100% homemade.
Ingredients
- 300 g bread flour or all-purpose flour
- 5 g active dry yeast or instant yeast
- 10 g sugar
- 6 g salt
- 30 g unsalted butter, room temperature
- 1 egg
- 8 oz whole milk
- 8 pieces sausages
- Milk for brushing
Directions
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1Put ½ portion of the flour and yeast in a bowl and combine. Add the sugar and salt and mix well.
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2Pour the egg and milk mixture into the bowl. Use a large spoon (or pastry scraper) to mix everything together.
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3Put the remaining ½ portion of the flour into the bowl and knead briefly to combine all the ingredients.
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4Take the dough out of the bowl and knead. The dough will become elastic after kneading for about 5 minutes.
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5Add the butter and knead the dough for 5-10 minutes or until the dough is soft, pliable, smooth and slightly shiny, almost satiny. You can also try stretching part of the dough, if it stretches into a thin sheet without breaking, the dough is ready.
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6Put the dough into a lightly buttered bowl and cover with a damp cloth. Let the dough rise in a warm place until its size doubles (1 – 1 ½ hour depending on the room temperature).
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7Take the dough out of the bowl, deflate it by touching lightly.
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8Cut the dough into 8 pieces, roll into a ball, cover with a damp cloth and let them rest for 10 minutes.
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9
Use a rolling pin to roll the dough into long cylinders, about 40 cm in length (depends on the length of the sausage). Roll to enclose the sausage, with the end of the dough facing down. Click here to see the step-by-step wrapping guide.
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10Place the rolls on a tray lined with parchment paper. Cover the rolls and let it rise until it almost doubles in size. Brush lightly with some milk.
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11Preheat the oven to 200°C (400°F) and bake for about 10-12 minutes or until the rolls turn light brown. You may cover the rolls with aluminum foil to prevent browning.
Recipe Notes
To convert the measurement, please use the Conversion tool here.
Recipe adapted from Food-4Tots.
Vivien
Hi, I’ve tried your recipe. Everything turn out great except for the bottom of the bun, it sticks on the greaseproof paper even though I’ve greased it. Also my dough got stickier and softer after rising, could that be the problem? I’ve added additional flour too. Wondering what went wrong :(
Rasa Malaysia
Hi Vivien, that’s very strange. What flour did you use? Is your sausage watery? Next time also grease the paper.
Anoushka S
I saw somewhere that humidity causes the dough to get sticky. So sprinkle some Flour on the paper as well as on the rolled sausage dough before you cover it again to proof. Hope this helps!
Rasa Malaysia
Good idea!
Zainab
Do you boil the sausages before putting them into the dough
Rasa Malaysia
No need.
rachel
Hi, can i replace bread flour with multipurpose flour?
Rasa Malaysia
Hmm, I think you have to use bread because you want the bread texture.
Sithra
Hi..is that we must cook the sausages before…if yes how to cook? Boil or fried? Or rolls directly and baked…let me know..tq
Rasa Malaysia
No need.
Sithra
Hi..is that we must to cook the sausages before..or just roll directly and baked…confused a bit?
rachelle
hi, am a high school student and i’d like to know how can the sausage be affected if you stretch the pastry during rolling
Liyana
Hi,
Can i replace bread flour with all purpose flour?
Lani Choo
Hi. Can I please check if I can prepare the dough the night before and do the final knead in the morning. Will it last? And if yes, do I leave it out or in the fridge?
Wun
I always buy these at the Chinese bakery. I also notice that they usually have a sweet sticky glaze on top. Do you know what they use to create that?
Tess
It’s created by brushing a light coat of egg wash on top of the buns.
maria
good food but no nutrition facts or food labels