Prep 15 mins
Cook 30 mins
Hollanders like plain, substantial food and lots of it. This recipe differs from many of the other pig-in-the-blanket recipes as it does not use sausage. From the Michigan Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
- 2 cups flour
- 3 teaspoons baking powder
- 1⁄2 teaspoon salt
- 2 tablespoons butter
- 2⁄3 cup milk
- 1 1⁄2 lbs ground pork (lean)
- 1 1⁄2 cups rusks, crumbs
- 1 egg
- 1⁄2 cup milk
- salt and pepper, to taste
- For the blankets: Sift dry ingredients together in a bowl.
- Cut butter in with a pastry blender.
- Mix to a soft dough with milk.
- Roll out a little thicker than a piecrust and cut into squares.
- For the filling: Season meat; add crumbs, eggs and milk.
- Fill squares with meat mixture, pinch ends together, place in a pan and bake in a preheated, moderate oven (350F) 1/2 hour until brown.