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Andouille Pigs-In-A-Blanket


What’s cuter? Pigs-in-a-blanket, the name “pigs-in-a-blanket,” or real pigs in blankets?

Regardless, whoever came up with pigs-in-a-blanket is a complete genius!

Pigs-in-a-blanket can go upscale. You could use nice puff pastry, and nestle your “pigs” in flaky baskets of buttery goodness. But is that going too fancy?

When I think of pigs-in-a-blanket, what I want good ol’ uncomplicated nostalgia . . . okay, nostalgia with a twist.

So use that commercial tube of pop-out crescent rolls! Preheat your oven to 375°. Take about half a pound of excellent CSA andouille, and cut it into 1 1/2 to 2-inch sections. Cut each section into quarters. Separate the crescent roll dough into its pre-cut triangles. You will need to split each triangle kind of “in half.”

Wrap a triangle of crescent roll dough around each andouille sausage quarter. Spread them out evenly on a baking sheet lined with parchment paper. Bake your andouille pigs-in-blankets for about 12-15 minutes, or until golden and flaky. 

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2 Comments

  1. The Swedish Chef

    Real pigs in real blankets for the win. Because pigs are adorable. This, however, is a genius use of the andouille that I’ve been trying to decide what to do with. I’m thinking I’m going to go with something paella-like but, as I’ll definitely have some of it left over, I think the leftovers are now destined for biscuity blankets. Thanks for the great idea!

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