Mini Pigs In a Blanket have been dominating the appetizer scene since the 1960s, and over half a century later, we still welcome them to the party with open arms. This recipe delivers an elevated version of our beloved American classic -- it's a made-from-scratch rendition, and you won't believe just how easy it is.
Today, in addition to an easy recipe, we'll also cover their interesting history and how they began their climb to fame, how many you'll need to serve at your party and ways to keep them warm for guests, all the fun sauces you can serve them with, plus how to make them ahead (if needed), along with storage and reheating information.
Looking for more deliciously retro appetizers to add to your party lineup? Bookmark these savory-sweet Bacon Wrapped Smokies for next time!
AN AMERICAN CLASSIC WITH AN INTERESTING HISTORY
Mini Pigs in a Blanket are a fun appetizer in which tiny little cocktail sausages are enveloped in a dough and baked. These days, no game day spread could be considered complete without them.
What you might not know is, much like the other American classic, Deviled Eggs, before they were a game-day snack, they were elegant cocktail party fare. But, before they had even made their way to the starter section of the menu, they were a 1950's dinnertime gem, one intended for the kids.
Sausage wrapped in some form of bread is a foodie concept that's been around for centuries, however, the miniature rendition is a lit-tle less dated. If you ever wondered where the playful name "Pigs in a Blanket" originated (the "pigs" being the pork cocktail sausages and the blanket the breading that covers them up), it was likely in a cookbook written specifically for children, and this is where the recipe began its climb to fame.
The first known recipe for this famous appetizer was originally published in Betty Crocker's Cook Book for Boys and Girls in 1957. The recipe quickly soared into popularity, and it has been considered a classic party appetizer ever since. In fact, us Americans love it so much, April 24th has been deemed National Pigs in the Blanket Day.
FOR BEST RESULTS, DO THIS.
There are plenty of recipes out there that call for canned dough, but if you want to make the all-time best Mini Pigs in a Blanket, there is nothing like a scratch-made rendition. The good news? The dough is likely going to be the easiest dough you've ever made in your life and the easiest you've ever worked with. It'll be well worth the extra 10 minutes. Promise.
Once baked, the breading puffs up like a little, carbohydrated pillow, with a golden-brown exterior and a soft, fluffy inside. This breading, in combination with the salty, savory bite of cocktail sausage is more than out of this world -- it's heavenly.
HOW TO MAKE MINI PIGS IN A BLANKET
- Pat sausages dry and poke holes with tines of a fork.
- Whisk dry ingredients, and stir in milk and butter.
- Roll out dough into a rectangle on floured work surface.
- Cut dough into small strips and roll up sausages.
- Bake at 400° for 15 minutes.
1. DRY AND POKE HOLES...BUT WHY?
Lit'l Smokies (or cocktail sausages) come packaged in a watery solution and should be dried off before rolling in the dough. To do this, pat them dry with paper towels. The next step in preparing the Lit'l Smokies is to prick each individual cocktail sausage with the tines of a fork. Pricking the sausages with the fork will prevent them from splitting under the high heat of the oven.
2. MAKE THE DOUGH (SO EASY)
The dough that encloses these Mini Pigs in a Blanket is what sets this recipe apart from all the rest. It's simple, flavorful and seriously easy to make.
To make the dough, you'll start by whisking together your dry ingredients: Flour, sugar, baking powder, and salt. Then, you'll simply add in the melted butter and milk, and stir to combine. You'll find this dough incredibly soft and very easy to roll out and work with.
Once the dough has come together, you'll transfer it to a floured work surface and pat it out into a rectangle. Then, using a rolling pin, roll out the dough somewhere between a ¼" and an ⅛ of an inch in thickness.
3. CUT THE BLANKETS AND ROLL THE PIGGIES
Lastly, you'll cut the dough into tiny little rectangular "blankets" and roll up the cocktail sausages, pinching the seams to enclose.
4. BAKE AND SERVE!
The Mini Pigs in a Blanket are transferred to a baking sheet and after just 15 minutes in a 400° oven, they are ready to eat!
SERVING SUGGESTIONS
You should plan on guests eating anywhere from 3-4 per person. These Mini Pigs in a Blanket are especially delicious, so you might want to round up on the higher side.
This is an appetizer that should not be served cold, however, you can serve them at room temperature or warmed. And, they are, of course, amazing fresh out of the oven.
According to FDA guidelines, almost all perishable items have a 2-hour cap on sitting out. This means your Mini Pigs in a Blanket should not be left out for more than 2 hours at room temperature.
If you'd like to leave them out longer than this, consider keeping them warm either in a crockpot or a chafing dish. But note, if you stack them warm, the bread might get a little soggy due to condensation. If you don't want them to get soggy, avoid stacking them while warm and/or covering them while they are in a heated vessel.
PIGS IN A BLANKET DIPPINGS SAUCES
You can serve Mini Pigs in a Blanket with just about any variety of sauces, but Ketchup and yellow mustard are most commonly served alongside this classic appetizer.
- Ketchup
- Yellow Mustard
- Dijon Mustard
- Hot Mustard
- Honey Mustard
- BBQ Sauce
- Aioli
- Comeback Sauce (a spicy mix of mayo and ketchup)
- Ranch Dressing
YOU CAN MAKE THEM AHEAD!
When it comes to entertaining, make-ahead recipes can be a life-saver. You can easily make these Mini Pigs in a Blanket the night before and serve them the next day. Actually, you can make them up to 3 months in advance!
STORING AND REHEATING
Store your baked and cooled Mini Pigs in a Blanket in an airtight container in the refrigerator, and they stay will good for up to 3 days. If you'd like to enjoy them for any length of time beyond this, you should consider freezing them.
FREEZING INSTRUCTIONS
Mini Pigs in a Blanket freeze beautifully, and all you need to do to freeze them is allow them to cool to room temperature, then transfer them to an airtight, freezer-safe container or a freezer-safe zip-top, gallon-sized bag. However, if using a container, try to use one that houses them snugly, but not such a tight fit that they are crammed to the point of breaking. If using a zip-top bag, be sure to remove as much air as possible before sealing.
REHEATING INSTRUCTIONS
You can heat refrigerated Pigs in a Blanket by microwaving them, placing them in a crockpot on warm for 20-30 minutes, or reheating them in the oven. To reheat them in the oven, place them on a baking sheet in a 350° oven and bake for 8-10 minutes.
To reheat frozen Mini Pigs in a Blanket in the oven, place them on a baking sheet in a 350° preheated oven and bake for 10-12 minutes.
The ease of these Mini Pigs in a Blanket should not be underestimated. I've served them on multiple occasions, both as party food and as a rainy day to-do for my kids, and every time, I'm a little surprised at how quickly they come together -- homemade dough and all.
Grown-ups and kids alike love seeing a platter of them on the table, and you truly can't go wrong serving them on any party spread, but the last time I made them, it was actually intended for a kid-friendly lunch.
I had both daughters in the kitchen with me (a four-year-old and an eight-year-old). My youngest daughter helped me whip up the dough, while the oldest pricked the holes in the cocktail sausages. We rolled them up together and it was a fun and extremely delicious kid-friendly project for the kids -- just as Betty had intended it to be, I'm sure. Please, enjoy!
5 MORE PARTY APPETIZERS YOU’LL LOVE
- Swedish Meatballs are an easy appetizer you can throw together fast by simply enlisting the help of frozen meatballs and whipping up a velvety smooth Swedish Meatball Sauce! It comes together quick and easy on the stovetop in just 15 minutes.
- Irish Nachos are where potato skins and nachos collide and the aftermath is seriously delicious. They feature crispy roasted potato rounds, a melty Cheddar sauce, crispy bacon, sliced green onions, and sour cream.
- Mini Muffin Corn Dogs come together in less than 15 minutes and make for excellent party food! Perfect for grown-ups and adults.
- Pizza Bagel Bites will take you on a trip down memory lane! Featuring miniature bagels, marinara, cheese, and pepperoni baked to perfection.
- Pulled Pork Sliders are great for feeding a crowd and come together easily in the crock-pot.
- Crock-Pot Queso with Taco Meat is the ultimate cheese dip! Loaded with Velveeta Cheese, taco-seasoned ground beef, and more.
- Party Cheese Platter with Sausage is a simple no-cook appetizer everyone loves. Learn how to pick meats and cheeses to please your crowd and arrange them like a pro!
Homemade Mini Pigs in a Blanket are easy to make and the perfect appetizer! Featuring savory cocktail sausages baked in a gorgeous golden, crust.
- 1 (12-14 ounce) package of Lit'l Smokies or Cocktail Sausages, patted dry
- 1 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- 1 teaspoon granulated sugar
- ½ teaspoon Kosher salt, plus a pinch -- separated
- ½ cup milk
- ⅓ cup unsalted butter, melted
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Preheat the oven to 400° and have ready a sheet pan lined with a silicone baking mat or parchment paper.
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Pat the sausages dry using paper towels and with the tines of a fork, poke two sets of holes in all of the cocktail sausages. Set aside until ready to use.
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Whisk together flour, baking powder, sugar, and salt. Add milk and butter and stir with a wooden spoon until combined.
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On a floured work surface, pat out the dough, and knead it gently if needed to bring it together. Dust it with flour and using a rolling pin, roll it out into a rectangle, about an ⅛" of an inch thick.
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Cut lengthwise strips, about 1" wide. Then cut 2 ½-3" sections across the strips. You should have about 20 rectangular strips. Combine any dough scraps and repeat with what's left.
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Place a cocktail sausage at the end of each strip and roll it to close. Place seam-side down on prepared baking sheet. Repeat until all are assembled.
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Bake for 15 minutes, serve, and enjoy!
Recipe Video
Makes 26-30 Mini Pigs in a Blanket.
Source: Food 52 | Make These Blankets Pig Out on Game Day
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Sharon Chen says
Super cute! Love that it's made from scratch.
Kelly Anthony says
Thank you so much, Sharon! Makes a HUGE difference 🙂
Demeter says
These are always a hit at parties! Your from scratch recipe looks amazing. So fun to know the history behind it too.
Bintu | Recipes From A Pantry says
Ah I love pigs in blankets! What a great appetizer idea, these look so good!
kim says
Love this recipe and my kids do too! So much flavor and so easy!
Amanda Wren-Grimwood says
Can't beat pigs in blankets and I can't wait to try your dough recipe!
Becky Tarala says
Yes! Thank you for the from scratch recipe. I use shortcuts more often than I'd like to. These look perfect!
Katherine Dietz says
Help! My dough came out very crumbly after it was baked. Does it have anything to do with my altitude (6200) ft? Or did I use too much flour on the counter, or was rolled too thin of a blanket? Thanks for your help.
Katherine
Kelly Anthony says
Katherine, the dough should definitely not be dry or crumbly once baked. I don't have much experience baking at high altitudes, but if you suspect this was the culprit, I would suggest adding an extra 2 tablespoons to the quantity of both the butter and the milk and see if that helps you out!
Noelle says
I love making these for the kids, they are always a hit! Saving this recipe!!
Jennifer says
These are a hit at our game night parties. We need appetizers that are easy, tasty, and don't make a big mess when people are eating and playing at the same time.
Amy says
These are always a winner at my house. My boys just love them. Thanks for the from scratch version and tips.
Alina | Cooking Journey Blog says
This is such a nice appetizer for a summer party, especially with that dipping sauce!
cheflolaskitchen says
This looks so cute! Love it!
KImee says
Thank you!!! Let me just say if I had clicked on one more "recipe" that said, a roll of crescent dough in a can (how is that a recipe?), I was going to scream. I just wanted a recipe for pigs in a blanket dough. Thank you for being one of the very few places to find a real recipe! I don't know what is happening to us that a recipe includes a box of sugar cookie mix, a can of crescent dough, a refrigerated pre-made pie crust or melting chocolate chips rather than using cocoa - real from scratch ingredients. But enough ranting. Thank you for this real, but simple recipe!
Hlove says
Could you deep fry these?
Kelly Anthony says
Hi Heather! I really can't say. I haven't experimented with that. Best of luck!
Sara Welch says
Looking forward to enjoying these this weekend while my family and I watch some football! Great bite sized fun!
Tayler Ross says
This is our go to appetizer recipe for any party! Thanks so much for sharing the recipe!
Kacie says
They look good. Ideal for the festive season, but I'd happily eat them at any time of the year.
Pam says
I love that these are made with just pure, simple ingredients. Thanks for a great recipe!
Andrea Metlika says
I never knew how easy making your own dough would be. I can't wait to make these for my next party.
Anita says
We love these, and the from scratch blankets for the piggies are just awesome, so much better than store-bought. 🙂
Adrianne says
I can see these going down a treat at parties!! Everyone will love to grab one and gobble them up. I would choose the honey mustard and BBQ sauce options as they both sound delicious!!
Whitney says
I love the simple recipe and the tips are very helpful! Thanks for sharing!
kim says
Oh my gosh these turned out so good! My kids gobbled them all up!
Sharon says
I love pigs in a blanket but these with the homemade dough are so good!
Jamie says
I love how cute these look! They made a perfect appetizer and my nieces and nephew loved them!
Kushigalu says
Perfect appetizer. Love how cute and delicious these are!
Analida Braeger says
I took these to a party at a friends house last week and they were gone before I could get a second helping, Thanks so much!
Analida Braeger says
I took these to a party at a friends house last week and they were gone before I could get a second helping, Thanks for sharing!
Tommy says
I took these to a party and they were a huge hit! Thanks so much for sharing!
Marisa F. Stewart says
There's a reason why these mini pigs have been around for so long -- that's because they are so good and everyone loves them. I'm so glad you give the recipe for the blanket -- the pigs will certainly appreciate homemade and so will the little piggies that chow them down.
Paige says
LOVE that these are a homemade recipe, and an easy one at that! These look good enough to serve in a restaurant!
Debbie says
Kelly your mini pigs in a blanket were a huge hit with my family on game night. My teenage sons devoured them in no time. We loved them dipped in BBQ sauce..so delicious and easy. These are going in my party pleaser file!!
Jo says
I love the fact that you have made made the dought from scratch. That's so useful Especially when buying puff pastry doughs isn't an option as in some parts of the world.
Pigs in blanket can never get old, perfect finger food.
Natalie says
I always buy these in stores but now I think I'll just stop. This recipe is so easy and looks delicious. You just encourage me to try make pig in blankets at home. Can't wait to give it a try.
Aline says
We made these Superbowl weekend and we couldn't have enough of them!! Soooooo good I can't wait to make them again!! Thanks, Kelly!! xx
Mandy says
I made these with my 3 & 6 year old girls. They were extremely easy and would have only been 10min of prep time if I wasn’t letting a 3 year old do half the work! The taste was great, but they turned out a little crumbly after baking (I’m assuming it’s from our high altitude) so I’ll add a little more milk or butter next time. Great recipe, thanks!
Kelly Anthony says
That is awesome! Thank you, Mandy! This is such a great recipe for cooking with kids!!! Glad you let them help 😉
Julie says
I can't believe how easy these were! I've been wanting to try Pigs in a Blanket from scratch for a long time and I'm so glad I finally did. My 7-year-old son (who loves to cook) helped me prick the little sausages and wrap them up. He had a blast and we all loved the finished Pigs. They were so good! We had a few left over and they reheated (following your suggested temperature and time) for the kids' lunch the next day just as tasty as when we made them fresh. Thank you!
Kelly Anthony says
That is AMAZING! Thank you, Julie!!!!
Cynthia says
hi do you really need milk for the recipe/dough? lactose intolerant here 🙁
Kelly Anthony says
I have not tested this, BUT! I think you could get away with subbing water with a tablespoon of oil in it (avocado oil would probably be great) in the place of milk. Let me know how that works out for you if you decide to try it 🙂
Charlotte Nuzum says
These are super easy to make and super delicious! However, I always have to double the batch. Otherwise there isn’t enough dough for the whole package of lil weenies. It seems odd that I have to do that.
YemM says
Hi. I'm not sure why but the dough was so so sticky. I had to add extra flour to get it to a workable dough. And I really dont know how much extra flour I added. However it did work thereafter. Lacked a little salt. I'm from Sri Lanka and I'm wondering whether it maybe somethihg to do with humidity levels.
Kelly Anthony says
The dough is very soft, but I've made this a number of times and have not ever struggled with it. I'm wondering if it is indeed the humidity?? Although Texas can be very humid as well. Hmmm...I'm so sorry I can't be of more help!
Hallie B. | The Wordy Baker says
We loved these! I made these with "polish sausages" (fully cooked) that were hot dog-sized. I cut the sausages into thirds. I also added 1 chopped green onion and a handful of shredded cheese to the dough. Because I only had 12 sausages, I had some leftover dough, which I made into biscuits. Will be saving to make again!
Maria says
Can these be made a few hours ahead and refrigerated until ready to bake?
Kelly Anthony says
Absolutely!