Pigs In An Artisan Blanket

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Who doesn't love Pigs-In-A-Blanket?  We think about them when we pass by the doughnut shops.  We consider picking up a half dozen on the way to work, just for ourselves.  They incite feelings of desperation and greed when someone brings a small batch to a large Sunday morning Bible study.  Yes, Pigs-In-A-Blanket will have you whispering to yourself, "my Precious," right before you take that first bite.  And why not?  It's pork nestled inside soft, tender bread.  I don't know about you, but there have never been enough of them served in one sitting for me to ever learn of just how many I could eat.  I've ALWAYS had to hold back so others can eat them, too.  Canna hear an 'Amen'?

However, Pigs-In-A-Blanket are not all made the same.  You have to search out and discover which doughnut shop makes the right ones, sausage not too greasy, bread not too chewy.  Some don't hold up well to long storage or can't handle being warmed in the microwave.  And they're not cheap.  Doughnut shop owners KNOW you love'em.  Oh sure, they'll toss an extra glazed doughnut in your bag then wink at you like you're a special customer.  But NO WAY do they love you enough to giveaway a profitable piggy!

Well once again I asked myself, "how could I make my own and save a little money?"  Luckily, my local grocer had breakfast links on sale for half off, so I stocked up.  At home, I had Buttermilk Bread dough in the frig waiting to be put to use.  Buttermilk Bread makes a thin, tender crust and crumb that I knew would hold up to warming in the microwave and toasting in the oven.  The recipe for the Buttermilk Bread comes from the most used book in my kitchen, Artisan Bread in Five Minute a Day.  It's what inspired me to name this post, Pigs In An Artisan Blanket. It's corny, I know. Let's move on to making breakfast.

HERE'S ALL YOU NEED

• 1 package (12 count) breakfast sausage links
• a good handful (Navel-orange-size) of Buttermilk Bread dough
• all-purpose flour for dusting
• 1 tablespoon melted butter or buttermilk for brushing tops (optional)

Heat Oven to 375ºF.  Lightly grease a cookie sheet.

Dry off the breakfast sausage links with a paper towel before wrapping in dough.

Roll out bread dough on a work surface coated with flour, generously coat rolling pin with flour, too.  The dough is wet, but not difficult to work with.  Make a rectangle roughly 12-inches by 8-inches.  Using either a pizza dough cutter or pastry knife, divide the longest side of the dough into thirds.

Lay a sausage link perpendicular to the bottom of an 8-inch strip, roll up the sausage enough to make one layer of dough, cut away from strip. Pinch to seal the seam then lay seam side down onto cookie sheet.  Place covered piggies 2-inches apart.  At this point, you could brush them with melted butter or buttermilk for a golden, crispy, shiny top, totally optional.  BAKE for 20 to 25 minutes.

To Make Ahead
Cover wrapped piggies lightly with plastic wrap and store in frig overnight.  The next morning, remove cookie sheet and set out while oven is heating up.  Bake as directed.

They're not all perfect looking, but they'll make you say, "My Precious," just the same.

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