tag:blogger.com,1999:blog-24170237.post4809439458179029714..comments2024-03-24T01:15:08.693+10:00Comments on The Old Foodie: Angels, Devils, and Pigs.The Old Foodiehttp://www.blogger.com/profile/00766403052971301718noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-24170237.post-85735435198730634972010-02-05T07:46:10.833+10:002010-02-05T07:46:10.833+10:00I've always known pigs-in-a-blanket to be a co...I've always known pigs-in-a-blanket to be a cocktail frank or chipolata wrapped in a slice of puff pastry or one of those little cocktail sized bread rolls.Sometimes they are wrapped in bacon, or bread and I've seen recipes that use cabbage as the blanket. <br />We tend to have less pre-packaged options here in Australia, though sadly it is changing fast. <br />I guess technically any form of pork sausage wrapped in any thing could be called pig-in-a-blanket.Fayhttps://www.blogger.com/profile/13677166575196846260noreply@blogger.comtag:blogger.com,1999:blog-24170237.post-74624279865311855012010-02-05T06:35:30.897+10:002010-02-05T06:35:30.897+10:00What an interesting usage of "pigs in blanket...What an interesting usage of "pigs in blankets." The modern American dish of that name is a bite sized cocktail sausage or hot dog wrapped in biscuit dough, I guess in Oz and the UK that would be plain scone dough (no currants). They are commonly sold pre-made and frozen so you can just pop them in the oven and serve to guests. <br /><br />I do like devils on horsback (the prune ones) as a bar snack though. Yum!Kathryn McGowanhttp://blog.kathrynmcgowan.comnoreply@blogger.com