Pigs in a blanket—those delightful little sausages wrapped in pastry—are a beloved appetizer or snack. But what if we elevated this classic comfort food with a surprising and delicious addition? This recipe introduces a vibrant, savory twist by incorporating cabbage into the mix, creating a truly unique and flavorful experience. Get ready to impress your friends and family with this unexpected yet satisfying dish!
What Makes This Recipe Unique?
This recipe transcends the typical pigs in a blanket by incorporating shredded cabbage into the sausage mixture. The cabbage adds a delightful textural contrast to the juicy sausage and flaky pastry, creating a more substantial and interesting bite. The cabbage also introduces a subtle sweetness and earthiness that complements the savory richness of the sausage perfectly. It's a simple addition with a big impact on flavor and texture.
Ingredients You'll Need:
- For the Sausage Filling:
- 1 lb breakfast sausage (mild or spicy, your preference)
- 1 medium head of green cabbage, finely shredded
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1 tsp dried thyme
- ½ tsp salt
- ¼ tsp black pepper
- For the Blanket:
- 1 package (14.1 oz) refrigerated crescent roll dough
Instructions:
- Prepare the Cabbage Mixture: Heat olive oil in a large skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook for another minute until fragrant. Add the shredded cabbage and thyme and cook until the cabbage is wilted but still slightly crisp, about 5-7 minutes. Season with salt and pepper.
- Combine Sausage and Cabbage: In a large bowl, combine the cooked cabbage mixture with the breakfast sausage. Mix well to ensure the cabbage is evenly distributed throughout the sausage.
- Assemble the Pigs in a Blanket: Unroll the crescent roll dough. Using a spoon or small cookie scoop, place a spoonful of the sausage and cabbage mixture onto each crescent roll triangle.
- Wrap and Bake: Carefully roll up each triangle to form a small, oblong “pig in a blanket.” Place the assembled pigs in a blanket onto a baking sheet lined with parchment paper.
- Bake to Perfection: Bake in a preheated oven at 375°F (190°C) for 12-15 minutes, or until the pastry is golden brown and the sausage is cooked through.
- Serve and Enjoy: Serve these delicious pigs in a blanket with cabbage warm, as an appetizer, snack, or even a fun and flavorful addition to a brunch spread.
Frequently Asked Questions (FAQ)
Can I use other types of cabbage?
Yes, you can experiment with different types of cabbage. Red cabbage would add a beautiful color and a slightly tangier flavor. Savoy cabbage, with its frilly leaves, would also work well, though you might need to adjust the cooking time slightly.
Can I make this recipe ahead of time?
You can prepare the sausage and cabbage filling ahead of time and store it in the refrigerator until ready to assemble and bake. This will save you time when you're preparing for a party or gathering.
What other vegetables can I add?
Feel free to add other vegetables to the filling, such as finely diced carrots, bell peppers, or mushrooms. Just be sure to add them to the skillet along with the onion and cook until tender-crisp.
Can I use different types of sausage?
While breakfast sausage is a classic choice, you can certainly experiment with other types of sausage, such as Italian sausage or even ground turkey or chicken. Just keep in mind that the flavor profile will change accordingly.
How do I store leftovers?
Store leftover pigs in a blanket in an airtight container in the refrigerator for up to 3 days. You can reheat them in the oven or microwave until warmed through.
This recipe offers a delightful and unexpected twist on a classic appetizer. The addition of cabbage provides a delightful textural and flavorful contrast that elevates this dish to a new level. Give it a try and experience the magic of pigs in a blanket, reinvented!
