How to Prevent Pigs under a Blanket from Getting Wet

Pigs under a blanket is a favorite of both children and adults. When they are served at parties or gatherings, they are usually served with a side of mustard and ketchup to dip them in, and maybe to help conceal the fact that they may have gone soggy after coming out of the oven.

If this has occurred to you, don’t panic; it’s a problem that many chefs confront while attempting to prepare these small delicacies. So, how do you protect pigs under a blanket from getting wet?

Before you worry, know that this is an issue that affects almost everyone, regardless of how skilled a chef they are. The good news is that there are methods for preventing your piggies from becoming mushy and keeping them crisp till the very last mouthful!

Making Pigs in a Blanket From Scratch

Several customers complain that their pigs in a blanket are soggy since they are bought frozen and all that has to be done before serving is to heat them up. They go soggy quicker when they are not fresh.

But it doesn’t mean they can’t be excellent. That just indicates that you must use more prudence.

If you create them from scratch, they will almost certainly come out far better. Before begin, ensure that you have all of the necessary components to create pigs in a blanket. Dough, cocktail wieners or small sausages, ketchup, and mustard are all required.

When you begin assembling the pigs in a blanket, be sure you drain all of the water from the sausages. This is one method for keeping the dough from becoming mushy later on.

Although you may wipe off the sausages with a paper towel, you can also use a toothpick to poke holes in them and drain as much water as possible. This will also prevent them from possibly exploding when placed in the oven.

Following that, you may begin wrapping your piggies! Usually people use pre-made puff pastry sheets, but if you want to be an overachiever, you can always create the dough yourself.

Be careful to oil your pan before putting them in the oven to avoid them from sticking. You may also brush the dough with melted butter to brown it and give it a crunchy texture once cooked.

Those who want to jazz up their pigs in a blanket may top them with a piece of cheese. You may either wrap the cheese in the dough or split the sausage open and load it with the cheese slice.

They’ll melt nicely into the sausage after you put them in the oven.

Wrap your pigs in a blanket in a paper towel to absorb any moisture that may seep out overnight if you want to store them in the fridge a day before cooking. This will undoubtedly keep them from becoming wet.

Another method for keeping your pigs in a blanket warm and dry is to place them in a slow cooker. This keeps them fresh no matter where you take them. Place a piece of parchment paper in the crock pot before adding the pigs.

Next, before wrapping your sausages in dough, warm them in the microwave.

Making the Dough From Scratch

If you have some spare time, creating the dough for your pigs in a blanket might be a fun way to keep yourself occupied while also ensuring even better-tasting pigs in a blanket.

To prepare homemade dough, you’ll need flour, sugar, baking powder, baking soda, salt, butter, and buttermilk.

To begin, combine all of the dry ingredients in a large mixing basin. Then, crumble the unsalted butter into the dry ingredients. Shredded cheese may be added for additional taste.

When you’ve done that, make a well in the center of the mixture and pour in the buttermilk. After that is complete, mix the dough and let it alone for a few minutes without touching it.

After allowing the dough to rest, return to it and add additional flour before attempting to form it. You’ll next want to start cutting it up into little rectangular pieces to wrap the sausage in.

Extra dough may easily be trimmed using a pizza cutter. Make sure your hands are floured to avoid the dough from sticking to them!

Keeping Frozen Pigs in a Blanket From Getting Soggy

However, not everyone has the time to create their own pigs in a blanket. As a consequence, they depend on frozen and ready-made ones from the grocery.

Although they might taste just as nice as fresh, they go soggy much quicker.

Place the frozen franks in a jar with a paper towel at the bottom once they have been heated. As previously said, the paper towel will absorb moisture, preventing the dough from becoming soggy on the interior.

If you truly want to make them from scratch but still want to save time, prepare the pigs in a blanket a day or two ahead of time and place them in the fridge to chill until ready to cook.

Puff pastry rises better when the dough is baked cold, so there’s no need to let them rest out and warm up before baking. If you need to keep them longer, you can always freeze fresh pigs in a blanket.

Other Versions of Pigs in a Blanket

People have adapted the original pigs in a blanket recipe to suit their own preferences throughout time. Some folks have even mixed corn dogs with pigs in a blanket.

Instead of dough, the sausage is coated in a cornmeal batter before being hung on a wooden pole. These colorful snacks are often available at state fairs, but they are quite easy to create at home.

However, they will not be as nutritious as normal pigs in a blanket!

Some like making pigs in a blanket out of a regular-sized hot dog. This is also known as a sausage roll and is popular throughout Europe.

Before adding the sausage, some people prefer to cover the dough with Dijon mustard. This gives your pigs in a blanket an additional taste boost.

History of Pigs in a Blanket

Aren’t you wondering about the origins of pigs in a blanket now that you know how to manufacture and maintain them? We certainly are!

Pigs in a blanket were first reported in 1957, when they featured in a children’s cookbook. They have since become a favorite of parents, children, hungry teenagers, and even adults.

Pigs in a blanket are so popular that April 24th has been designated as National Pigs in a Blanket Day.

Pigs in a blanket differ based on whatever nation you eat them in. In the United Kingdom, for example, they are known as chipolatas and are occasionally wrapped in bacon.

Several other nations utilize different dough or even sausage varieties, but at the end of the day, they are still the same pigs in a blanket that we all know and love.

Final Thoughts

We’re quite sure we’ve taught you all there is to know about pigs in a blanket. So, should we summarize?

You have a few choices for keeping your pigs in a blanket from becoming moist. You may microwave the sausages before wrapping them in the dough, poke them with a toothpick to get any leftover water out, or wipe them dry with a paper towel before wrapping them in the dough.

If you wish to keep them in the fridge, put them in an airtight container to keep as much moisture out as possible. Put a couple sheets of paper towel in the container to absorb any moisture that does find its way inside.

Before serving your piggies, keep them warm and dry in a crock-pot to avoid them from going cold. Your friends and family will ask you for more after you’ve mastered the art of creating pigs in a blanket!