Pigs in blankets are a classic, crowd-pleasing snack featuring savory sausages wrapped in soft dough. While traditionally baked, this recipe shows you how to make delicious pigs in blanket dough without an oven, using a stovetop pan. It’s perfect for those without oven access or anyone looking for a quick, easy alternative.
Ingredients
- 2 cups all-purpose flour (about 250g)
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, cold and cubed
- 3/4 cup whole milk (180ml), room temperature
- 12 cocktail sausages or mini hot dogs
- 1 tablespoon vegetable oil or butter (for cooking)
- Optional: 1 teaspoon dried herbs (thyme or rosemary) for dough flavor
Instructions
- Prepare the dough: In a mixing bowl, whisk together the flour, baking powder, salt, and dried herbs if using. Add the cold butter cubes and rub them into the flour mixture with your fingertips until it resembles coarse crumbs.
- Add milk gradually: Pour in the milk slowly, mixing with a spoon or your hands until a soft dough forms. If it’s too sticky, add a little more flour, a tablespoon at a time.
- Knead the dough: Turn the dough onto a floured surface and knead gently for about 2 minutes until smooth but not tough. Cover and let it rest for 10 minutes.
- Roll and cut dough strips: Roll the dough out to about 1/8 inch (3 mm) thickness. Cut into strips roughly 1 inch wide and 5 inches long, enough to wrap around each sausage.
- Wrap the sausages: Take one cocktail sausage and wrap a dough strip around it, overlapping slightly to seal. Repeat for all sausages.
- Heat the pan: Place a large non-stick skillet or frying pan over medium-low heat. Add the vegetable oil or butter and let it melt and coat the pan.
- Cook the pigs in blankets: Place the wrapped sausages in the pan, seam side down. Cook gently for 4-5 minutes per side, turning carefully with tongs or a spatula, until the dough is golden brown and cooked through and the sausages are heated.
- Check doneness: The dough should be firm and golden, not doughy inside. If needed, lower the heat and cover the pan with a lid for 2-3 minutes to allow the dough to cook fully without burning.
- Serve warm: Remove from the pan and let cool slightly before serving.
Tips
- Dough alternatives: If short on time, refrigerated biscuit dough or crescent roll dough can be used, but may require slightly different cooking times.
- Cooking temperature: Keep the heat medium-low to avoid burning the dough before it cooks through. Patience is key.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.
- Common mistake: Avoid wrapping dough too thickly, as it may remain raw inside. Thin strips ensure even cooking.
Serving Suggestions
Serve your stovetop pigs in blankets with classic condiments like mustard, ketchup, or barbecue sauce. For a party, arrange them on a platter with toothpicks alongside dipping sauces such as honey mustard, ranch, or spicy mayo. They also pair well with a fresh green salad or roasted vegetables for a light meal.
Variations
Try different sausages like chicken, turkey, or vegetarian varieties for dietary preferences. You can also add cheese slices inside the dough wrap for a melty surprise. For a spiced twist, sprinkle the dough strips with smoked paprika or chili flakes before wrapping. Another variation is to use puff pastry or phyllo dough if you have it on hand, adjusting cooking times accordingly.
Storage and Reheating
Store leftover pigs in blankets in an airtight container in the refrigerator for up to 2 days. To reheat, warm them in a non-stick skillet over low heat for 3-4 minutes per side, or microwave on medium power for 30-45 seconds until heated through. Avoid reheating at high heat to prevent the dough from burning before the inside warms. For longer storage, you can freeze uncooked wrapped sausages for up to 1 month; thaw overnight in the fridge before cooking as directed.
Frequently Asked Questions
Can I use regular hot dogs instead of cocktail sausages?
Yes, you can use regular hot dogs, but cut them into smaller pieces (about 3-4 inches) to keep the proportions right for wrapping. Cooking time may be slightly longer due to the larger size.
What if I don’t have baking powder?
Baking powder helps the dough rise slightly and become tender. If unavailable, you can substitute with 1/2 teaspoon baking soda plus 1 teaspoon lemon juice or vinegar added to the milk. This will activate the baking soda and provide some leavening.
Can I make the dough ahead of time?
Yes, you can prepare the dough up to a day in advance. Wrap it tightly in plastic wrap and store it in the refrigerator. Let it come to room temperature before rolling and wrapping the sausages.
How do I know when the dough is fully cooked on the stovetop?
The dough should be golden brown and firm to the touch. If it feels soft or doughy, lower the heat and cover the pan for a few minutes to allow steam to cook the dough through without burning the outside.
Can I bake these on the stovetop without oil?
While oil or butter helps prevent sticking and promotes browning, you can cook them dry in a well-seasoned cast iron or non-stick pan. However, watch carefully and turn frequently to avoid sticking or burning.
Is this recipe safe for children?
Yes, this recipe uses fully cooked sausages and a simple biscuit-style dough. Just ensure the sausages are heated through and the dough is cooked fully to avoid any raw flour taste or texture.
Making pigs in blanket dough without an oven is a handy technique for quick snacks or when oven use isn’t an option. With a few simple ingredients and your stovetop, you can enjoy this timeless treat any time of year.
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