Sunday, September 27, 2015

Pigs in a Blanket with a Ketchup Glaze

Pigs in a blanket with a ketchup glaze

I love pigs in a blanket as hors d'oeuvres or party food, right up there with meatballs. (Don't worry, those are coming soon.) They are fun to make, easy to eat, and plenty tasty. They are a hit with kids of all ages. When I came up with this recipe, I wanted to make pigs in a blanket that wouldn't require you to carry a dipping sauce around all night and possibly make a mess. So, I researched how to make a ketchup glaze and went from there.


½ C of dark brown sugar
½ C of ketchup
1 14 oz package of mini sausages*
2 tubes of croissant dough


Preheat the oven according to instructions on package of croissants.

Put the ketchup and brown sugar in a small saucepan and mix until smooth. Bring to a simmer over medium-low heat. Let it simmer for 5 minutes, stirring occasionally. Once the sauce is thickened, add the package of mini sausages, bring the sauce back to a simmer and simmer for another 5 minutes, stirring occasionally. When you are satisfied with how thick the sauce is, take it off the heat and allow the sauce and sausage mixture to cool.

How to cut the doughNow unroll one croissant (bottom left in picture) and cut it into two pieces (top two pieces in picture). Roll each sausage in a piece of dough and place on a parchment lined baking sheet. Bake according to the instructions on the croissant tube and serve. Any leftover glaze can be served as a dipping sauce if you desire.

*I prefer Hillshire Farm 14 oz Lit'l Smokies. If you can find the Cheddar Lit'l Smokies, even better.

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