In the United States, the term “pigs in a blanket” often refers to hot dogs, sausages, cocktail or breakfast/link sausages wrapped in biscuit dough, pancake, or croissant dough, and baked. Canned dough is most common. They are somewhat similar to a sausage roll, but typically served as an appetizer, a children’s dish, or as a breakfast entree. (Thank you, Wikipedia!)
Linguica is a Portuguese smoke-cured pork sausage seasoned with garlic and paprika. Heavenly stuff! It only seemed reasonable that this sausage-of-the-gods would make awesome pigs-in-blankets. You could make a larger “wiener wrap” version of these, as well.
Suínos em um cobertor! (Pigs in a blanket)
There really could not be a much simpler recipe that this, and it’s SO good!
1lb Zenner’s Portuguese linguisa sausage
8 Rhodes dinner rolls (dough), thawed
Sweet Hot Mustard (or your favorite)
Proof the rolls according to package directions.
Meanwhile, cut the linquisa into 8 equal pieces, and sear in a hot pan, until just browned on all sides (doesn’t need to be heated through) remove and set on paper towels to drain and cool.
Plus, you’ll be helping us teach nutrition, shopping, and hands-on cooking classes to at-risk kids, in our MY KITCHEN Outreach Program.
Flatten each roll into a 4 x 4-inch square, and set on a sprayed baking pan.
Place a round of linguisa on the dough and roll the dough around the sausage, pinching the ends closed, and folding under.
Cover the pan with plastic-wrap and let the dough rise again, 30-45 minutes. Preheat oven to 350°F
Remove plastic wrap, and bake 15-20 minutes or until golden brown. Let cool 10-15 minutes, and serve with mustard.