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Pig in the Blanket (Saucijzebroodjes)
Created by paullois, Sunday, 09 January 2011
Description A good Dutch recipe.
At a glance
Cooking Method
  • Crust:
  • 2 cups flour
  • 1/2 cup shortening
  • 1 tablespoon sugar
  • 1/2 teaspoon salt
  • 1 beaten egg
  • about 1 cup milk (enough milk to make the dough easy to roll out)
  • Filling:
  • 2 pounds ground beef
  • 2 pounds ground seasoned pork
  • 2 teaspoons salt
  • OR:
  • 4 pounds of pig in the blanket meat from Woudstras Meat Market in Orange City, IA (it\'s the best)
  1. Mix the crust and set aside. (If you put in a cup of milk and the dough is too sticky, just add more flour until it is a soft dough.)
  2. Mix and shape the \"pigs\" as sausage links (about 10 or 12 pigs per pound of meat).
  3. I usually work with about 1 pound of meat at a time, so divide the dough into 4 parts and roll out, quite thin. You\'ll need enough dough to wrap around 10 or 12 pigs.
  4. Place the pig on the dough and roll the dough around it. Seal edges and place seam side down on parchment paper lined cookie sheet about 2 inches apart.
  5. Repeat with remainig dough and meat.
  6. Brush top with butter and bake at 350 degrees for 35 minutes or until golden brown.
  7. Can be frozen fresh and baked at a later date.

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