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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.)
- Divide sausage, forming 30 to 36 "Pigs".
- (About half the length of a hot dog) Do not roll in hands, form carefully with finger tips or fork.
- Sift together flour, baking powder and salt. Cut in margarine as for pie dough.
- Mix in milk, form into smooth ball.
- 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.
- Do not pinch ends shut. Prick top of each "pig" with a fork.
- Place on ungreased cookie sheets, bake 15 minutes at 400 degrees, then 15 minutes at 350 degrees until brown.
- May be frozen up to 4 months.
I live in holland and these pigs are right on the money! Thanks for sharing.....
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.
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.