Pig in the Blankets

Duane and Ginger Vanden Brink's Note:

I live in Holland, Michigan and these are just a few of the "traditional" recipes I've collected from people I know who probably brought them from "the old country." Enjoy! (Serving size is two pigs, or approx. 15 servings per recipe.)

• Total Time: 0 mins
• Prep Time: 0 mins
• Cook Time: 0 mins

Ingredients:

Servings: 15

• 3 cups flour
• 1 cup margarine
• 3 tablespoons baking powder
• 1 teaspoon salt
• 1 cup milk
• 3 lbs sausage

Directions:

1. Divide sausage, forming 30 to 36 "Pigs".
2. (About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork.
3. Sift together flour, baking powder and salt. Cut in margarine as for pie dough.
4. Mix in milk, form into smooth ball.
5. Roll dough to 1/4 inch thickness, cut into strips about 3 1/2 inches wide. Wrap "pig" loosely in dough, overlapping on the bottom.
6. Do not pinch ends shut. Prick top of each "pig" with a fork.
7. Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown.
8. May be frozen up to 4 months.

Reviews

[jolyn421]

I live in holland and these pigs are right on the money! Thanks for sharing.....

[Sherri McCaughan]

I am from Holland, MI but now live in Louisiana. I miss being able to go to the bakery for my pigs, banket, etc. This is easy and reminds me of home.

[aggies]

These were very easy to make, and made a whole mess of them. They seem to freeze well. I love them, my husband hates them. Thanks for the recipe. I think the crust would taste wonderful with eggs or some other filling for breakfast in it like you get from the freezer section at the grocery store.