Sourdough Pigs in Blankets
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Sourdough pigs in blankets are a fun twist on this popular snack.
These deliciously simple sourdough pigs in blankets can be made for any occasion, I haven't met anyone who hasn't loved them!
You might know them by other names - depending on where you live in the world. They are also known as sourdough hot dog wraps, moses in a basket or even brioche sourdough pigs in a blanket.
No matter what you call them, the simple fact is, they are well worth making the next time you want to have some fun with your sourdough starter! They make fantastic sourdough snacks for the Super Bowl.
How To Make Sourdough Pigs in Blankets
These sourdough pigs in blankets are a little fiddly, but not overly difficult.
They are more repetitive than anything else. But the exercise is well worth it!
I find it's easier to do it in a production line. I make all the dough balls first, then roll them all into ovals, add the sauce - you get the picture!
By the time you get to the last few you'll be an expert at rolling the dough up and tucking the little piggy under the blanket!
Here's how to make sourdough pigs in blankets:
- Add warm milk, water, sugar and instant yeast to the bowl of your stand mixer. Mix together until the sugar has dissolved and the yeast is foamy.
- Now add your sourdough starter, bread flour and salt. Bring the ingredients together to form a shaggy dough.
- Now, using the dough hook of your stand mixer, knead the dough for a few minutes until it becomes smoother.
- Add the butter and continue to knead the dough until it is smooth and elastic. This dough is not a sticky dough and should some together in one big ball.This should not take too long using a stand mixer - no more than 5 minutes once the butter is added.
- Remove the dough from your stand mixer, place into a bowl and cover with plastic wrap.Leave the dough to rise until it's doubled. The dough must double - if it doesn't, your buns won't be as fluffy.
- Once the dough has doubled, turn it out onto the counter. Cut dough into smaller pieces (I've used 30g dough balls for the sourdough pigs in blankets in this recipe. For bigger sausages, 50g of dough works well).
- Roll each dough ball out into a small oval shape. Place a little ketchup and small piece of cheese in the middle, topped with the sausage of your choice.
- Pull each side of the dough into the middle and stitch together to form the blanket around the sausage. Place the pigs in blankets onto a baking tray lined with parchment paper.
- Preheat your oven to 180C/350F and set the rolls aside for a second rise - you want them to be puffy (it won't take too long - around 30 minutes to an hour).
- Once the pigs in blankets are puffy, it's time to bake them.
- Place into the oven and bake at 180C/350F for around 15 minutes. The rolls should be lightly browned on top, but don't let them get too dark.
- While the piggies are baking, whip the maple syrup and butter together to form maple butter.
- Take the rolls out of the oven and brush generously with maple butter. You don't have to melt the butter, just brush it on with a pastry brush and the warmth from the rolls will melt it.
- Place the sourdough pigs in blankets onto a wire rack to cool.
What Sausages Should You Use?
You can use whatever hot dogs or sausages that you like to eat. I have tried them with a number of different options and they all worked well.
Our favorites are smaller cocktail sausages for "finger food" type sourdough pigs in blankets. But if you're ok with them being a little bigger and using slightly more dough, little red hot dogs work the best.
You could also use sausage roll filling for these too if you didn't want to use cocktail sausages.
Adding Yeast to Sourdough
I have chosen to add commercial yeast to this recipe, simply because I didn't want to leave the sausages out to proof while the sourdough rose.
I've added a little yeast to speed things up - while still enjoying the delicious sourdough flavor.
As always, you can leave the yeast out and rely solely on your sourdough starter - just be sure to keep an eye on the sausages.
Flavor Variations for Sourdough Pigs in Blankets
While these sourdough pigs in blankets can be kept super simple, there are a few things you can do to jazz them up or change their flavor slightly. Here are some ideas to try next time you bake them.
- Add some mustard along with the cheese and ketchup.
- Use hot sauce or even sweet chilli sauce instead of or alongside the tomato ketchup.
- Change up the sausages - you could use beef sausages, chicken sausages or even gourmet chipolata sausages.
Want More Recipes?
If you are loving these sourdough pigs in blankets, you're going to love these ideas!
- Soft Sourdough Pretzels
- Sourdough Iced Buns
- Sourdough Baked Donuts
- Sourdough Hot Dog Rolls
- Hamburger Rolls made with Sourdough Discard
Sourdough Pigs in Blankets
Ingredients
For the dough
- 100 g Sourdough Starter
- 200 g Milk warm (37C)
- 80 g Water room temp
- 20 g Sugar
- 5 g Salt
- 30 g Butter plus extra for brushing
- 500 g Bread flour
- 7 g Instant Yeast optional
For the filling
- Tomato Ketchup plus extra to serve
- 25 Cheese Slices as long as the sausages you're using
- 25 Cocktail Frankfurts sausages
For the topping
- 40 g Butter
- 20 g Maple Syrup
Instructions
- This recipe was created using a stand mixer (Thermomix). See notes for info on kneading by hand.Add warm milk, water, sugar and instant yeast to the bowl of your stand mixer. Mix together until the sugar has dissolved and the yeast is foamy.
- Now add your sourdough starter, bread flour and salt. Bring the ingredients together to form a shaggy dough. This just means that the liquid and flour are brought together - the dough will look a bit dry at this stage.
- Now, using the dough hook of your stand mixer, knead the dough for a few minutes until it becomes smoother.
- Add the butter and continue to knead the dough until it is smooth and elastic. This dough is not a sticky dough and should some together in one big ball.This should not take too long using a stand mixer - no more than 5 minutes once the butter is added.
- Remove the dough from your stand mixer, place into a bowl and cover with plastic wrap. Leave the dough to rise until it's doubled. The dough must double - if it doesn't, your buns won't be as fluffy.
- Once the dough has doubled, turn it out onto the counter. Cut dough into smaller pieces (I've used 30g dough balls for the sourdough pigs in blankets in this recipe. For bigger sausages, 50g of dough works well).
- Roll each dough ball out into a small oval shape. Place a little ketchup and small piece of cheese in the middle, topped with the sausage of your choice.
- Pull each side of the dough into the middle and stitch together to form the blanket around the sausage. Place the pigs in blankets onto a baking tray lined with parchment paper.
- Preheat your oven to 180C/350F and set the rolls aside for a second rise - you want them to be puffy (it won't take too long - around 30 minutes to an hour).
- Once the pigs in blankets are puffy, it's time to bake them.
- Place into the oven and bake at 180C/350F for around 15 minutes. The rolls should be lightly browned on top, but don't let them get too dark.
- While the piggies are baking, whip the maple syrup and butter together to form maple butter.
- Take the rolls out of the oven and brush generously with maple butter. You don't have to melt the butter, just brush it on with a pastry brush and the warmth from the rolls will melt it.
- Place the sourdough pigs in blankets onto a wire rack to cool.
