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
- Whole milk
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.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
- 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)
- Put ½ portion of the flour and yeast in a bowl and combine. Add the sugar and salt and mix well.
- Pour the egg and milk mixture into the bowl. Use a large spoon (or pastry scraper) to mix everything together.
- Put the remaining ½ portion of the flour into the bowl and knead briefly to combine all the ingredients.
- Take the dough out of the bowl and knead. The dough will become elastic after kneading for about 5 minutes.
- Add 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.
- Put 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).
- Take the dough out of the bowl, deflate it by touching lightly.
- Cut the dough into 8 pieces, roll into a ball, cover with a damp cloth and let them rest for 10 minutes.
- 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.
- Place 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.
- Preheat 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.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.