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Pigs in a Blanket
Looking for a meat-lover’s dream appetizer? These pigs in a blanket are served in a blanket of, well, more pig.This...
Jan 28, 2016 | 3:55 pm
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pigs in blanket

Colorful Eats

Looking for a meat-lover’s dream appetizer? These pigs in a blanket are served in a blanket of, well, more pig.

This recipe is courtesy of Caroline Potter. 
Deliver Ingredients

Ingredients

  • 6 all-natural beef hot dogs, preferably sugar free
  • 9 slices bacon
  • Toothpicks, for assembling and serving

Directions

Preheat oven to 375 degrees F.

Slice the hot dogs into thirds and the bacon slices in half.

Tightly wrap each hot dog with a bacon slice, pinning down the ends with a toothpick if desired.

Place on a baking sheet. Repeat this process until you have used up all the ingredients.

Bake for 30 minutes or until your bacon is golden brown and cooked.

Cool for 5 minutes before serving with your favorite sauce.

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.

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