By scancan on November 20, 2007
Photo by scancan
Photo by scancan
"I can't believe this is nowhere to be found on this website as this is so incredibly delicious; I can't be the only one making this can I? By the way I don't know the actual sizes of the hot dogs or puff pastry but this recipe is for one package each."
Serving Size: 1 (838 g)
Servings Per Recipe: 1
"Simple and very nice. I used to make these (called piggy in the blanket in many recipes) before and somehow my sausages always "exploded" in the oven. After having tried this recipe I now know why. You need to cook the sausages before they go into the oven! Never did that and never got this right. But now I did! And I was so pleased. Tried it with beef sausages where I did not add anything just sausage and (margarine based) puff pastry. Also tried it with vegetarian sausages and then I used mustard and a piece of cheese inside the wrap. I am really happy that I can now make perfect franks in blanks thanks to the "secret" of first boiling the sausages. Made for PAC, Autumn 2008. Thanks for posting."
"Great! Very simple, and a good eat-with-your-hands kind of food. I used turkey dogs and pillsbury crescent rolls to wrap around them and the result was very yummy! This recipe is a keeper for those days that I just can't face making a huge, elaborate meal. Thanks!"
"My family really likes these. We use beef hotdogs and vegetarian hotdogs. We have done many different variations now after trying these, like adding shredded cheese inside the wrap which comes out really good. I used I Can't Believe It's Not Butter spray instead of egg whites and that works fine also."