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Pigs in a blanket (also known as '''pigs in blankets''' and '''biscuit dogs''') is the name of a few different foods in the United States and United Kingdom . HISTORY Pigs in a blanket was originally pork and rice inside cooked cabbage leaves, a German meal called "Würstchen im Schlafrock" (Sausage in a nightgown). Cooks in the British Isles adapted the idea, using a form of processed meat called a chipolata sausage (a sort of 17th century hot dog) to make a dish which was essentially a sausage wrapped first in a piece of bacon, and then in pastry dough, and baked. However, these days, the pastry has been widely dropped and it is usually just chipolatas in a rasher of streaky bacon, cooked until the bacon is crispy. IN THE UNITED STATES In the United States , the term "pigs in a blanket" usually refers to hot dogs, Vienna Sausage s, or link sausages wrapped in Biscuit dough or crescent-roll dough, and baked. A common variation is to slit the hot dog or sausage and stuff it with cheese before wrapping in dough. The dough is sometimes homemade, but canned dough is most common. They are somewhat similar to a Sausage Roll or (by more extreme extension) a baked Corn Dog . They are served as an Hors D'oeuvre or as a children's food, or sometimes as a breakfast food, with syrup on the side. A "pig in a pig" variation, a baked hors d'oeuvre of Vienna sausages or hot dog pieces in bacon, also exists in informal U.S. cuisine. Another variation, is to slit the hot dog and stuff it with cheese before wrapping it in bacon, and placing it on a hot dog bun. In regions heavily influenced by Slovak immigrants, the term usually refers instead to stuffed cabbage rolls, such as the Polish or Ukrainian Gołąbki . ELSEWHERE The name can also refer to a Kolache filled with sausage or ham slices, or to a Slavic dish ( Gołąbki ) of ground meat and rice wrapped in cabbage leaves and braised, usually in a tomato sauce. HOLIDAY In the U. S., National Pigs-in-a-Blanket Day is celebrated on April 24 {Link without Title} . SEE ALSO |
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