Updated: Apr 8
Get a little fancy with your Pigs in a Blanket... herbs and melted brie to dip in. YUM! Here's how...
In the United States, Pigs-in-a-Blanket is often hot dogs or sausages wrapped in biscuit or croissant dough and baked.
Some references give Betty Crocker credit for the first printed use of the phrase in 1957, records as early as 1901 reference recipes for pigs-in-a-blanket in a variety of forms. However, the phrase did increase in usage in the English language after it was printed in the 1957 cookbook.
Pigs in a blanket are also known as devils on horsebacks, kilted sausages, and wiener winks.
In the United Kingdom, pigs in blankets are small sausages, or chipolatas wrapped up in bacon.
In America, pigs in a blanket often refers to hot dogs, Vienna sausages, or breakfast sausages wrapped in biscuit dough, croissant dough or a pancake and then baked.
Brie is a soft cow's-milk cheese named after Brie, the French region from which it originated. It is pale in color with a slight grayish tinge under a rind of white mold. The rind is typically eaten, with its flavor depending largely upon the ingredients used and its manufacturing environment.