National Pig in a Blanket Day: 3 unknown facts and how to make it at home
National Pig in a Blanket Day is celebrated on April 24th each year. This day is intended to celebrate the versatile snacks that have been enjoyed for centuries. Pig in a Blanket has many different variations that are enjoyed in form of different dishes around the world.
A hot dog, wrapped sausage, or a croissant can be considered as Pig in a Blanket. It is often served as an appetizer or as breakfast. This also comes up with another version called cabbage rolls which are filled with beef. Many recipes fall under the name Pig in a Blanket which refers to any meat product that is wrapped in something. Let’s take a look at three unknown facts and how you can make it at home!
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3 Unknown Facts
1. During the 1600s, Pig in a Blanket originated in England. It was called a “sausage roll” back then and was made differently, with pork sausage wrapped in puff pastry.
2. Pig in a Blanket is often made with hot dogs instead of pork sausage. Years ago, people believed that this version of the sack would become popular in the 1950s.
3. Pig in a Blanket is the most popular party snack in many parts of the world. It is also popular in Jewish cuisine, and according to their culture, the snack is called “karnatzlach," which is often made with beef or lamb sausage.
How to make Pig in a Blanket?
Here's a simple recipe for you to try at home:
Ingredients:
1. 1 can of refrigerated crescent roll dough
2. 8 hot dogs or 8 small pork sausages
3. 1 egg, beaten
4. Optional: ketchup, mustard, or other condiments for serving
Instructions:
1. Preheat your oven to 375°F (190°C).
2. The crescent roll dough should be unrolled and cut into eight triangles.
3. Cut each hot dog or sausage into thirds. Place a piece of hot dog or sausage at the wide end of each triangle of dough.
4. Roll the dough up around the hot dog or sausage, tucking the ends underneath to seal it.
5. The beaten egg should be used to brush the dough's tops.
6. Bake the Pig in a Blanket for 12-15 minutes, or until they are golden brown.
7. Serve hot with ketchup, mustard, or other condiments if desired.
