Pigs in a Blanket
The name “pig in a blanket” can mean several different things, but it almost always is referring to something (usually meat based) wrapped in something else (usually a bread product) and cooked. The name has described dishes as varied as cabbage leaves wrapped around rice and pork in Pennsylvania to oysters wrapped in bacon in 19th century Boston. Generally speaking, though, today pigs in a blanket means a sausage wrapped in bread and cooked. The sausage could be a hotdog, cocktail sausage, or vienna sausage, or other similar product. The dough might be refrigerated crescent roll dough, homemade biscuit dough, or any one of a multitude of bread doughs. Larger versions may be served as a main dish while smaller ones might be a snack or party finger food.
The oldest recipe for a sausage wrapped in dough and baked under the name “pigs in a blanket” is from the 1957 version of Betty Crocker’s Cooking For Kids. However, similar dishes can be found around the world. In Germany, the sausage is wrapped in puff pastry and referred to as Würstchen im Schlafrock (Sausage in a dressing gown) while in Mexico a sausage wrapped in a tortilla and deep fried is called a salchitaco (sausage taco). In Israel the dough is phyllo or puff pastry and is called Moses in the basket. In England, sausage rolls are a very popular food that has been around for at least 200 years. In China, meat filled steamed buns are known as bao. The name may be American, but the idea of meat cooked inside of bread crosses cultural lines.
A meat filling, commonly a sausage, wrapped in bread dough and cooked through.
Sausage (or other meat filling) and bread dough