Homemade Dutch Pig-in-the-Blankets
Having a Dutch heritage, there are certain foods and traditions that I have learned to appreciate. The Dutch are often known for their meat, potatoes, and vegetables and one of the “meat” meals that I have loved since a child has been pig-in-the-blankets.
Now let me clarify. The “pigs” I am talking about are not little smokies wrapped in a crescent roll. Pigs, the Dutch way, are much meatier, heartier, and tastier!
This recipe has been one tried and true recipe. In fact, I have personally used this recipe as a fundraiser for our youth group, where they sold like hot cakes. Are they tedious? Not too bad. To make 5 dozen (which is what I do for my husband and I), it takes about 1 hour to assemble. Granted, when we did it as a fundraiser, we made 115 dozen so it took much longer, but an assembly line is the name of the game. The extra bonus about Dutch pig-in-the-blankets is that they freeze incredibly well. So when company is over, you can just pull a dozen out and bake from frozen (meaning to need to remember to take them out to thaw). They are a must-try and a must-EAT!
Note: If you have a Gordon Food Services store by you, you can buy a 5# tube of sausage, which makes this recipe even easier.
Dutch Pig-In-The-Blankets {Print Recipe}
Meat
- 5 lbs. sausage (seasoned, from store)
- 5 eggs
- Dash of pepper & garlic salt
- 1 1/3 tubes Saltines, crushed
Crust
- 6 c. flour
- 4 T. baking powder
- 2 c. milk
- 4 sticks margarine, softened
ANOTHER CRUST VARIATION (need to make 4 batches):
- 2 c. flour
- 1/2 t. salt
- 2 t. baking powder
- 1/2 c. vegetable shortening
- 1 egg, beaten
- 1/2 c. milk
Directions for the MEAT:
1. Whisk eggs and seasonings.
2. Add sausage and crackers.
3. Mix well (I use my hands) and press into 17 ½ x 12 ½ in. pan.
4. Cover and put in refrigerator overnight (don’t HAVE to, but makes it easier to work with)
5. Cut into 60 slices (3×20).
Directions for the CRUST:
1. Mix all ingredients together (mixing bowl will be full)
2. Divide each batch into 15 balls (or 5 balls and divide into 3).
3. Roll out into a 8x8ish square. Cut into 4 smaller squares.
Bake at 375° for 30 minutes (thawed)
If frozen, bake for 40 minutes or until golden brown
HERE’S THE PROCESS IN PICTURES:
After mixing meat ingredients, place on pan and cut sausage into 60 slices
Mix dough ingredients in mixing bowl. Dough should look like this after mixing.
Divide dough into 5 balls. then divide each of those into 3 balls (need 15 balls total). Roll each into an 8×8 in. square.
Cut into 4 equal squares
Place a sausage slice on each piece of dough
Roll up each pig and secure
Place pigs on a styrofoam tray or piece of cardboard wrapped in aluminum foil or in a large plastic bag.
Voila!
When ready to bake, put pigs on a sheet pan and bake at 375° for 30 minutes (thawed)
If frozen, bake for 40 minutes or until golden brown
Give this recipe a try and let me know what you think! I personally eat them with ketchup, but my husband is a mustard guy and grew up eating them with mustard. To each their own, right? No matter what you use, they are DELISH!
This looks exactly like the “pigs” I would buy(usually 12 dozen or more) years ago from my old boss who went to Beaverdam Reformed church back in MI. They were a family favorite and ordered every year until Church closed sadly. My family has been craving a good replacement for years and finally stumbled on your recipe. Picking up ingredients tomorrow. Can’t wait and thank you for sharing!
Kevin
Hey Kevin!
I remember that church! I have family that grew up at Beaverdam CRC and still go there to this day! Well, let me know what you think of them…we’ve shared this recipe with others and they said the same thing…it’s what they remember them being. Hopefully they turn out well and let me know if you have any questions! Keep in touch!
I was just in Holland MI. I stopped twice at Deboer Bakkerij. Their pigs in the blanket were out of this world. I’ll retrying this recipe very soon. I’m intrigued by the pastry crust…not a pie crust, not puff pastry, not croissant… I hope your “crust” recipe is as delicious as the one I had.
I was just in Holland MI also and had them at the Windmill Restaurant, Im hoping these are just like them. We went to the Deboer Bakkrij also but they are closed on Mondays. Didnt make it back, I will next time.
Laurie, let me know what you think of these! I have been making these for several years and still enjoy it! I like making both crusts (as noted in the post), but have been using the variation for a bit now. I’m eager to hear how they turn out! Biggest thing is used SEASONED pork, not just ground pork straight from the pig, otherwise they come out pretty bland. Hope you had a great trip!
I had a craving for pigs in the blanket from my childhood and found this recipe. I was so surprised to see your comment. I grew up going to Beaverdam Church in Zeeland Michigan and the fundraiser pig in the blankets were my favorite. Now I live on the Gulf Coast. Going to try and make a Dutch classic for my family and friends down here.
Hi Melissa, what a small world! My mom grew up at Beaverdam CRC, my grandma, and a few aunts and uncles went there as well! I hope you enjoy this recipe and let me know if you have any questions. We lOVE our pig in the blankets here 🙂
I married into a Dutch family and was excited to see your recipe. However, after reading your recipe, decided not to make . When I cook and bake in an oven, your instructions to place on a styrofoam or cardboard tray is incorrect. Great way to start a fire. I will find another recipe.
I am so sorry, I think you may have misunderstood the directions…after making them, put them on a tray to FREEZE. Then when you are ready to bake them, put them on a sheet pan! Just use a styrofoam tray to store them 🙂
Hi, Kristen, we’re also from Dutch heritage. We also love our pig in the blankets! Everything you said about them is true. I didn’t know your trick of putting the meat in the jelly roll pan – overnight. We have a reception coming up for our son. He’d like Dutch food, but his bride is vegetarian as is our other son. I’m looking for a recipe. Have you ever seen one?
Hi Colleen! Thank you for your message! That is a great question about what else to serve for your son’s reception! I’m just thinking of classic Dutch recipes I grew up on (in America), and I would say split-pea soup, mashed potatoes, or even what about potato salad? I think of cheeses as well and also bread with sprinkles? Or even stroopwafels? I know some of those are sweets, but those are just a few classic Dutch things that we still enjoy today! I hope that is helpful! I’m wondering if the internet would also help narrow down a few ideas? If you give this recipe a try, let me know! We LOVE them and have since made them for a LOT of people because they are sometimes hard to come back. Thanks again for your message and blessings to you!