Pigs in a blanket is a popular dish worldwide. Even in Poland, the kids love Polish pigs in a blanket, which is a little different from its popular American counterpart. Pigs in a blanket is a concept that arose from the idea of pork (pig) sausages being wrapped in the dough which is called the blanket.
The Polish pigs in a blanket can be made using store-bought pastry dough. This is a quick and easy fix. The best recipe however involves making your own dough. The dough of Polish pigs in a blanket is a little different in texture compared to puff pastry dough. This is what makes the Polish recipe so different.
Are Pigs In A Blanket The Same Dish As Golabki?
NO! In fact, some people may find this article when searching for gołąbki. It’s one of the most famous Polish dishes but pigs in a blanket is NOT the correct name for this dish. This is because “gołąbki” literally means “little pigeons”.
The golabki recipe is also very different from the pigs in a blanket recipe. In fact, one big difference is that these are cabbage-stuffed rolls while the pigs in the blanket are made with dough. The taste is also worlds apart.
Dough Wrapping Techniques For Polish Pigs In A Blanket
There are many different ways and techniques with which you can wrap the dough for the Polish pigs in a blanket recipe. One of the easiest ways to achieve this effect is to wrap one large piece of dough around the sausage. This will look very similar to the blanket which is where the recipe derives its name.
If you want the Polish pigs in a blanket to look cooler, an easy technique is to cut long strips of dough. These strips can either be thick or thin. I usually recommend using strips that are at least 1 inch in thickness. This makes them easy to wrap and doesn’t tangle easily.
Sometimes the sausages used in the recipe are long. You can either wrap the whole sausage or cut them in half to make more bite sized snacks.
Polish Pigs In A Blanket Recipe – Parówki W Cieście
Part I – Mix 1 Stick Of Butter In 1 Cup Of Milk.
The first part involves getting the milk ready. Melt a stick of butter in 1 cup of milk. Let it cool down. You want the milk to be warm when you use it. Too hot and it will kill the yeast.
Part II – Mix The Ingredients
Add 3 ½ cups of all purpose flour, 1 egg, 1 tsp of sugar, ½ tsp of salt and 2 tbsps. of instant yeast in a bowl. Add in the warm milk mixture. Use your hand to combine the ingredients together to form a dough. You can also use a food processor for this step. Note that the action of kneading the dough activates the gluten in the mix giving the bread a soft texture.
Part III – Place The Dough In A Big Bowl And Keep To Rise
Once the dough has reached a smooth texture, place it in a big bowl. Cover it with a clean kitchen cloth and keep it a warm place to rise. This process usually takes about an hour. The rule of thumb is to keep the dough aside for an hour or till it doubles. Usually both these things occur around a similar time. Sometimes in hot climates, the dough rises faster. If this happens, you can start with the next step as soon as it has doubled.
Part IV – Preheat the Oven to 356OF
Part V – Line The Baking Tray
For this step, you will need a 14” x 17 “ baking tray. Line the tray with parchment paper and keep it ready for the Polish pigs in a blanket.
Part VI – Divide The Dough
The best way to tackle the next part of the recipe is to divide the dough into two parts. This will make the dough more manageable.
Part VII – Roll The Dough Out On A Flat Floured Surface
Part VIII – Cut The Dough
Cutting the dough will depend on the technique for dough wrapping that you are following. I cut the dough in 1” wide strips.
Part IX – Cut The Sausages In Half Horizontally
Cut the sausages according to how you would like them to be. Most people choose to cut them in half horizontally. Others prefer to keep the sausage whole. This is a personal preference and does not change the taste associated with the recipe.
Part X – Wrap The Sausages
Carefully wrap the dough around the sausages and place them on the parchment-lined baking tray.
Part XI – Brush With Egg Wash
Use the remaining egg to make an egg wash. Once you have finished wrapping all the Polish pigs in a blanket, apply the egg wash on top of them generously. This will give the characteristic color and texture to the Polish pigs in a blanket.
Par XII- Bake For 20 Minutes
FAQs About Polish Pigs In A Blanket
Can I Use Puff Pastry Dough Instead Of Making Yeast Dough?
Though I highly recommend making the yeast dough at home, store bought puff pastry dough can be used as well. You will however notice a difference in texture once the Polish pigs in a blanket are baked. Puff pastry dough tends to be flaky and has layers. It is also higher in the oil and butter content. Yeast dough has a more bread-like consistency which is a more traditional take on the pigs in a blanket.
What Do I Serve With Polish Pigs In A Blanket?
Polish pigs in a blanket are great as a stand-alone. They taste best when they are just out of an oven. If you really want to pair them with something, you can use an assortment of dips. Ketchup and mustard are popular favorites.
Can I Wrap The Polish Pigs In A Blanket The Night Before?
Yes. You can wrap them beforehand and store them in the fridge or freezer. Note that you need to bring the Polish pigs in a blanket to room temperature before you bake them. The best way to bake them is immediately though. Sometimes the water precipitation in the fridge wrecks havoc on the integrity of the dough.
- 1 cup of milk
- 1 stick (110g) of butter
- 3 ½ cups (420g) of all-purpose flour
- 1 egg + 1 egg wash
- 2 tbsps of instant yeast
- 1 tsp of sugar
- ½ tsp of salt
- 10 breakfast sausages (parówki)
- Melt butter in milk. Let it cool down a bit, it should be warm but not hot when adding to the remaining ingredients.
- Mix all the ingredients for the dough, using your hand or food processor.
- Place the dough in a big bowl and cover it with a clean kitchen cloth.
- Leave the dough in a warm place to double its size. It will take 1 hour.
- Preheat the oven to 356°F (180°C).
- Line the 14''x17'' baking tray with parchment paper.
- Divide the dough in 2 parts.
- Roll out the dough on the flat floured surface.
- Cut the dough into 1'' wide strips.
- Cut the sausages in half horizontally.
- Wrap the strip around the sausage.
- Repeat the process with the remaining dough and the sausages.
- Brush pigs in a blanket with egg wash.
- Bake for 20 minutes.
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- Vienna Polish Sausage - Parówki
- Baking Pans Non-stick - Blachy do pieczenia
- Parchment Paper Roll - Papier do pieczenia
- Silicone Pastry Brush - Pędzel kuchenny
- Milk - Mleko
- Extra Butter Unsalted
- All Purpose Flour
- Eggs Organic Cage-Free
- Instant Dry Yeast - Drożdże suszone
- Sugar - Cukier
- Iodized Table Salt - Sól
Amount Per Serving: Calories: 140Total Fat: 5gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 170mgCarbohydrates: 18gFiber: 1gSugar: 1gProtein: 6g
These data are indicative and calculated by Nutritionix
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