Jamie Oliver's perfect pigs in blankets are a must for Christmas Day - recipe (2024)

FAQs

How do you make pigs in a blanket not soggy? ›

To prevent soggy pigs in a blanket: Pat the hot dog or Lil' Smokies with a paper towel prior to wrapping in the crescent dough to decrease the amount of moisture you add in. This will keep the pigs in a blanket crispy, not soggy.

Why are pigs in blankets eaten at Christmas? There are no specific known origins of pigs in blankets becoming a traditional part of the British Christmas dinner, but the first written record of the product in general goes back to 1957.

These mini pigs in a blanket can easily be made ahead of time and heated up later for your convenience. We don't recommend freezing them prior to baking—you can choose to either assemble your crescent roll pigs in a blanket a couple of hours ahead before baking and store them in the fridge, or freeze them after baking.

Lay 1 rasher of smoked streaky bacon – and it must be smoked – on a board and run the side of your knife along it to flatten it out, meaning you can chop it in the middle and use half a rasher for each blanket. Place your filling on top, then roll and wrap it up, lining them up in an oiled roasting tray as you go.

Bake them in a 375 degree oven for 9-12 minutes or until golden brown. I always serves the mini pigs in a blanket from a Crock-Pot so that they stay warm during the party.

For pigs in a blanket, you can go with a white wine like Riesling, a red wine like Pinot Noir, or rosé. Rosé is especially a good call if you like to dip your piggies in mustard. Enjoy pigs in a blanket with a glass of Sunshower Riesling!

In the United States the term "pigs in a blanket" typically refers to hot dogs in croissant dough, but may include Vienna sausages, co*cktail or breakfast/link sausages baked inside biscuit dough or croissant dough.

Pigs in blankets, kilted sausages or kilted soldiers is a dish served in the United Kingdom and Ireland consisting of small sausages (usually chipolatas) wrapped in bacon. They are a popular and traditional accompaniment to roast turkey in a Christmas dinner and are served as a side dish.

A pig in a blanket is a sausage (originally a pork sausage, hence the “pig”) wrapped in either a pancake, biscuit dough, or a crescent-style piece of pastry (you guessed it, that's the “blanket”).

You can prepare the pigs in blankets the night before, and keep them in a sealed container until you're ready to cook them. I find these are best served freshly cooked but they do reheat ok if you need to get more ahead. Cook them the day before, cool, and store in the fridge.

Can I leave cooked pigs in a blanket out overnight? ›

It's fine to leave cooked pigs in a blanket out for a few hours at room temperature, but if you want to reheat them you totally can.

The best side dishes to serve with pigs in a blanket are mashed sweet potatoes, baked beans, mac and cheese, Toad in The Hole, green beans and potatoes, cheese dip, deviled eggs, muffin mix waffles, blooming onion, scrambled eggs, creamy coleslaw, garlic bread, potato salad, corn on the cob, and sweet potato fries.

It is estimated that over 128 million pigs in blankets are eaten on Christmas Day alone!

You can either keep them in a low-heat oven (around 225 F degrees), and just pull out one plate-full at a time, or you can keep them warm in a slow cooker. The slow cooker method may make them a bit soggy, but it's less hands-on than the oven method.

Ensure fresh pastries have cooled to room temperature before wrapping them up to prevent residual heat from creating condensation that will turn them soggy. Choose to freeze your pastries instead of merely refrigerating them to keep them for longer.

Hold them against your body so they feel secure. Continue to pet, talk gently to your baby pig, and give them treats (having a helper to feed treats while you try to cradle your pig works well). Once your pig is okay with being cradled, try and lift them up a bit.

Pre-weaning: Introduce dry feed

Brown recommends the first dry feed be placed in the farrowing crates three to five days before weaning at a rate of 1.5 to 2.5 pounds (0.68-1.13kg) of feed per litter. “Introducing pigs to dry feed prior to weaning is important so pigs can get familiar with the feed,” Brown says.

Reheat in the oven (uncovered) at 190C/375F on a tray in a single layer for 10 minutes. Can I freeze it? Yes, you can prep them ahead by wrapping the sausages and placing on a baking tray, then cover and freeze.