For a tweak on these, we make them with miniature Filipino hot dogs, which are bright red and a bit smoky; they have sweet, hot, and cheddar mini dogs at Seafood City. Still pair them with Pillsbury crescent rolls.

Not long ago, I tried the Trader Joe's brand of both cocktail weenies and crescent rolls and it just fell flat, despite the ostensible superiority of the individual ingredients.

mtgl wrote:Not long ago, I tried the Trader Joe's brand of both cocktail weenies and crescent rolls and it just fell flat, despite the ostensible superiority of the individual ingredients.

Years ago, a friend of mine who bakes provided me with some excellent, home-made puff pastry for a batch. The end product really missed the mark. Lesson learned.

=R=

I just checked the Campbell's site, and they now recommend Peppridge Farms frozen puff pastry. Moving upmarket, non?!

Geo

Geo wrote:I just checked the Campbell's site, and they now recommend Peppridge Farms frozen puff pastry. Moving upmarket, non?!

Geo

I used Pillsbury Puff Pastry sheets because...#fancylad

You and Dough Boy, Hammond, it's well known.

Geo

I've been using Paulina Meat's Prinskorv mini-sausages which are a blend of beef, pork and veal to make a pig in the blanket riff on a Detroit Coney.

I griddle the sausages first to mimic the browning they do at most Coney stands, roll out the crescent roll dough, sprinkle with a combination of medium chili powder and Milwaukee Steak seasoning (courtesy of Spice House), sprinkle some sharp cheddar, then roll those babies up.

Makes a slightly smokey pig in the blanket with a better meat-to-dough ratio (since the sausages are a little bigger than cocktail wieners) that goes perfect with a dunk of mild mustard!

DClose wrote:I've been using Paulina Meat's Prinskorv mini-sausages which are a blend of beef, pork and veal to make a pig in the blanket riff on a Detroit Coney.

I griddle the sausages first to mimic the browning they do at most Coney stands, roll out the crescent roll dough, sprinkle with a combination of medium chili powder and Milwaukee Steak seasoning (courtesy of Spice House), sprinkle some sharp cheddar, then roll those babies up.

Makes a slightly smokey pig in the blanket with a better meat-to-dough ratio (since the sausages are a little bigger than cocktail wieners) that goes perfect with a dunk of mild mustard!

Sounds delicious, but is it trashy enough, I wonder.

David Hammond wrote:

DClose wrote:I've been using Paulina Meat's Prinskorv mini-sausages which are a blend of beef, pork and veal to make a pig in the blanket riff on a Detroit Coney.

I griddle the sausages first to mimic the browning they do at most Coney stands, roll out the crescent roll dough, sprinkle with a combination of medium chili powder and Milwaukee Steak seasoning (courtesy of Spice House), sprinkle some sharp cheddar, then roll those babies up.

Makes a slightly smokey pig in the blanket with a better meat-to-dough ratio (since the sausages are a little bigger than cocktail wieners) that goes perfect with a dunk of mild mustard!

Sounds delicious, but is it trashy enough, I wonder.

Hey, it is still a sausage wrapped in crescent dough. You can dip it in Roundy's brand yellow mustard, if it makes you feel better!

How exactly were the ingredients low quality?

My preference years ago for the 'pigs' was the Best Kosher brand, but that product is no longer available. I would pick up a several-pound sack of them from their outlet stores, but alas, all gone.

The Vienna cocktail wieners are my current preference.

But really, anything, anything but Hilshire Farms Li'l Smokies. They just taste of grease and regret.

JoelF wrote:My preference years ago for the 'pigs' was the Best Kosher brand, but that product is no longer available. I would pick up a several-pound sack of them from their outlet stores, but alas, all gone.

The Vienna cocktail wieners are my current preference.

But really, anything, anything but Hilshire Farms Li'l Smokies. They just taste of grease and regret.

Yeah, I'd largely agree with that. Vienna Beef makes the best widely available product. Romanian Kosher up in Rogers Park also makes a heck of a cocktail weenie, but it is a pain in the neck for me to get there, and they have someone limited hours.

This is way off-topic (my apologies), but DClose *did* mentions coneys, and I thought I should share with y'awl the oddest coney saga of all, the coneys of Up Here, in Way Upstate New York on the shores of Lake Champlain: the Plattsburgh Michigan.

Geo

https://www.newyorkupstate.com/food/2016/04/the_michigans_of_plattsburgh_more_than_just_hot_dogs.html

Geo wrote:This is way off-topic (my apologies), but DClose *did* mentions coneys, and I thought I should share with y'awl the oddest coney saga of all, the coneys of Up Here, in Way Upstate New York on the shores of Lake Champlain: the Plattsburgh Michigan.

Geo

https://www.newyorkupstate.com/food/2016/04/the_michigans_of_plattsburgh_more_than_just_hot_dogs.html

The Michigan at Clare and Carl's is unusual in a few ways, like the bun (which does not look hinged but rather a roll with a carved out central area) and the disposition of condiments (onions on the bottom!).

It seems some Coney dogs have meat sauce, like this one, and others have chili. I have found the meat sauce to be insipid, but using chili blurs the boundary between Coney dog and chili dog.

Got to say, eating something like Clare and Carl's in a car seems like it'd be disastrous unless you're wearing rain gear or some other full-body protection.

Yes, the bun at C&C's is a one-off style--you can't find it anywhere else in town. And yes, their meat sauce IS insipid. I much prefer McSweeny's, whose sauce has a bit of heat. McSweeny's also do a first-rate onion ring; their clams are acceptable too.

Eating a Michigan, as you imply, is a task. First off, if you get "with", the onions are strewn on top of the whole thing, where they adhere only slightly. So when you pick it up, onions rain upon the carton, the table-top, the car, your lap, etc. Then, there's the sauce: the first bite brings lava-like cascades of sauce down your face, hand, arm, etc. It's a mess. The sauces can be quite different from one another. Plus, there are several locally-made sauces bottled and sold at area supermarkets.

Glazier red hots are the canonical dog. They're ok, but just that.

Now if only we had the lambskin dogs from the Big O in Pittsburgh, and their chili sauce...
But then, as you justly note, we'd have a chili dog and not a Michigan. Sigh.

Geo

Growing up in a Dutch household, none of those things above are Pigs in Blankets to me. Their origin is almost certainly Saucijzenbroodjes - loosely translated as "Sausage in sandwiches". They look like the picture on this page:

https://tarasmulticulturaltable.com/sau ... age-rolls/

that recipe calls for ground beef, but for us it was always mildly spiced pork sausage wrapped in a short crust and baked. Nothing to to with little Vienna Sausages or puff pastry. They are utterly delicious.

They are sort of the same food group - the "pig" is the sausage, and the "blanket" is the pastry. When properly pronounced, "broodjes" sounds sort of like "britches" to an English speaker, and we always called them "Pigs (or sausage) in britches." You can buy them everywhere in the Netherlands, and in my home town the church ladies would make them by the hundreds of dozens and sell them to support the church schools.

If you hunt around, some of the remaining Dutch communities near Chicago sell them from time to time. We had a hookup where we'd meet someone halfway to a Saucijzenbroodjes hand off, and I felt a little like she was dealing drugs.

The same ladies made Apple Dumplings to die for, and also Banket - often called "Dutch Letter" here - a long pastry roll filled with almond paste. You cut off slices - they're like crack.

Take the information from this website with a grain of salt but this discussion is timely:

• *April 24th is National Pigs in a Blanket Day.
• *Pigs in a blanket are also known as devils on horseback, kilted sausages, and wiener winks.

Pigs in a Blanket Fun Facts

chicagojim wrote:Growing up in a Dutch household, none of those things above are Pigs in Blankets to me. Their origin is almost certainly Saucijzenbroodjes - loosely translated as "Sausage in sandwiches". They look like the picture on this page:

https://tarasmulticulturaltable.com/sau ... age-rolls/

that recipe calls for ground beef, but for us it was always mildly spiced pork sausage wrapped in a short crust and baked. Nothing to to with little Vienna Sausages or puff pastry. They are utterly delicious.

They are sort of the same food group - the "pig" is the sausage, and the "blanket" is the pastry. When properly pronounced, "broodjes" sounds sort of like "britches" to an English speaker, and we always called them "Pigs (or sausage) in britches." You can buy them everywhere in the Netherlands, and in my home town the church ladies would make them by the hundreds of dozens and sell them to support the church schools.

Respectfully, I'm a little dubious about the proposed genesis of what we now know of as Pigs in a Blanket. I've seen sausages cooked into bread in Asia, and it almost seems like a natural combination. That same kind of dish could have developed independently in many parts of the world. That the Dutch, masters of the sandwich that they are, came up with a version of their own seems like it would have been inevitable.

Is that a sausage in your britches or...I know, too easy, right?

bobbywal wrote:Take the information from this website with a grain of salt but this discussion is timely:

• *April 24th is National Pigs in a Blanket Day.
• *Pigs in a blanket are also known as devils on horseback, kilted sausages, and wiener winks.

Pigs in a Blanket Fun Facts

Aren’t devils on horseback bacon wrapped water chestnuts?

chicagojim wrote:

bobbywal wrote:Take the information from this website with a grain of salt but this discussion is timely:

• *April 24th is National Pigs in a Blanket Day.
• *Pigs in a blanket are also known as devils on horseback, kilted sausages, and wiener winks.

Pigs in a Blanket Fun Facts

Aren’t devils on horseback bacon wrapped water chestnuts?

I believe "devils on horseback" can refer to several different things wrapped in bacon. I've had bacon-wrapped oysters that went by that name.

And to further destroy the meaning of pigs in a blanket, my father's family made very traditional German Rouladen, but called them Pigs in a Blanket. Not really sure why they were so called, but they are basically pounded beef layered with bacon, mustard, pickles, and onions. If the pig is bacon, then I guess a beef blanket isn't so bad.

Looking online, it seems like "Angels on Horseback" mostly refers to the savory (oyster or scallop wrapped w bacon) while "Devils on Horseback" mostly refers to the sweet (prune or date wrapped w bacon).

Bovine in a blanket. #lowslowbbq #countmeafan #homecooking




Bovine in a Blanket, count me a Fan!

Vesecky's Bakery
6634 W Cermak Rd, Berwyn

Actually makes a variety of whole hotdog versions. Always sells out during parades.

.

Gwiv, you are bringing the "pigs" to a whole new level.

Gary, what is your 'blanketing' substance? doesn't look like a Pillsbury product!

Looks yummmm!

Geo

Geo wrote:Gary, what is your 'blanketing' substance? doesn't look like a Pillsbury product!

It is the one and only Crescent Roll by Pillsbury straight from the press and pop tube.

Over the years I've tried many a variation, puff pastry (bought and homemade), biscuit dough (bought and homemade) filo, pie crust, bread dough, pizza dough pick a dough and I've probably given it a pigs in a blanket whirl. Nothing beats and or resonates with the Ahhhhhh, that's it flavor of Pillsbury Crescent Rolls. The wiener matters less, cheese or not, some type of condiment or not, its all about a wiener in Pillsbury Crescent Rolls.

I did get chefy with an egg wash and sprinkle of sesame seeds, which may be why the finished product looks a little different. I also dust flour and roll out the Pillsbury Crescent Rolls a wee bit.

Pillsbury Crescent Rolls, accept no substitute.

My social butterfly bride had people over for wine last night, Pigs in a Blanket for snacks. Went over a heck of a lot better than beet hued hummus.





Pigs in a Blanket, count me a Fan!

An Italian deli version...


Freddy's Pizza
1600 S 61st Ave, Cicero

Its not a party, Superbowl otherwise, without Pigs in a Blanket! Kelley's Gourmet Mustard & The Spice House Everything Bagel for the win!



Pigs in a Blanket, count me a Fan!