Deep-Fried Pigs in a Blanket Recipe

Deep-Fried Pigs in a Blanket Recipe
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Deep Fried Pigs in a Blanket
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Deep Fried Pigs in a Blanket

This recipe comes from Executive Chef & former “Top Chef” competitor, Heather Terhune. Her weekend brunch menu at Chicago’s Sable Kitchen & Bar features “Pigs in a Blanket” with house-made sausage links rolled in pancakes on a stick and deep fried, served with house-made bourbon maple syrup for dipping.

8
Servings
2572
Calories Per Serving
Deliver Ingredients

Ingredients

For the Pancakes

  • 3 Cups all purpose flour
  • 2 Cups pancake mix
  • 1 Cup milk flour
  • 12 Tablespoons unsalted butter, cut into 1/2″ pieces
  • 1/2 Cup malted milk powder
  • 2 Tablespoons baking powder
  • 1 Teaspoon salt
  • 2 lightly beaten large eggs
  • 1 Tablespoon baking soda
  • 2 Cups cake flour
  • 1/2 Cup buttermilk

For the Pigs in a Blanket

  • 8 Cups vegetable oil, for frying
  • 8 (2-ounce) cooked breakfast sausage links
  • 8 craft sticks, chop sticks or wooden skewers

Directions

For the Pancakes

Process all the ingredients in a food processor until they are an even sandy texture, store frozen (up to 2 months).

Heat a lightly-oiled pan on medium. Pour batter into pan and cook until pancakes are browned on both sides. 

For the Pigs in a Blanket

Pour the oil into a Dutch oven or a table top fryer. Heat over medium-high heat until the oil temperature reaches 360°F on a deep-frying/candy thermometer.

Meanwhile, insert a stick lengthwise into each sausage (try to keep the stick aligned in the center of the sausage), leaving about 2 inches of the stick exposed at the bottom; set aside.

When the oil is ready, evenly dip a sausage into the batter by holding the stick and rotating the sausage as needed until it’s completely covered with batter. Immediately place into the hot oil. Repeat with a second sausage. Fry, turning occasionally, until light golden brown all over, about 3 minutes. Using tongs, transfer the pigs in a blanket to the wire rack on the baking sheet and place in the oven.

Repeat with the remaining sausages, working with 2 at a time, refilling the glass with batter as needed, and letting the oil return to 360°F between frying. Serve with maple syrup.

Nutritional Facts

Total Fat
226g
100%
Sugar
55g
61%
Saturated Fat
30g
100%
Cholesterol
5mg
2%
Carbohydrate, by difference
132g
100%
Protein
18g
39%
Vitamin A, RAE
113µg
16%
Vitamin C, total ascorbic acid
4mg
5%
Vitamin E, added
1mg
7%
Vitamin K (phylloquinone)
144µg
100%
Calcium, Ca
237mg
24%
Choline, total
21mg
5%
Fiber, total dietary
9g
36%
Folate, total
76µg
19%
Iron, Fe
6mg
33%
Magnesium, Mg
81mg
25%
Manganese, Mn
1mg
56%
Niacin
3mg
21%
Pantothenic acid
1mg
20%
Phosphorus, P
415mg
59%
Selenium, Se
18µg
33%
Sodium, Na
1027mg
68%
Vitamin D (D2 + D3)
1µg
7%
Water
73g
3%
Zinc, Zn
2mg
25%

Pigs in a Blanket Shopping Tip

Most cattle are fed a diet of grass until they are sent to a feedlot – where they are finished on corn. When possible, choose beef from cattle that are “100% grass fed” - it will be more expensive, but better for your health.

Pigs in a Blanket Cooking Tip

The method used to cook beef is dependent on the cut. Cuts that are more tender, like filet mignon, should be cooked for a relatively short amount of time over high heat by grilling or sautéing. While less tender cuts, like brisket and short ribs, should be cooked for a longer time with lower heat by braising or stewing.

Pigs in a Blanket Wine Pairing

Most red wines, including cabernet sauvignon, cabernet franc, mourvèdre, Rhône blends, zinfandel, petite sirah, nebbiolo, nero d'avola, primitivo, barbera, and sangiovese with beef or lamb (cabernet sauvignon is particularly appropriate for lamb). Tempranillo, dolcetto, gewürztraminer, or muscat for roast pork; carmènere with pork sausage; sangiovese, pinotage, or richer sauvignon blancs with stir-fried or braised pork dishes or pork in various sauces; syrah/shiraz, mourvèdre, Rhône blends, zinfandel, petite sirah, nero d'avola, or primitivo with barbecued spareribs or pulled pork, or with cochinito en pibil and other Mexican-spiced pork dishes. Pinot gris/grigio, riesling, richer sauvignon blanc, or torrontés with veal dishes.