Would you nibble on these Chicken Sausage Pigs (or chicks) in a Blanket?
What about these Chinese Lap Cheong Pigs in a Blanket? With some delicious Homemade Thai Sweet Chile Sauce.
Pigs in a Blanket are the quintessential party food. They are bite sized treats. Savory chunks of meat, rolled in flaky dough and baked to a golden brown. What’s not to love?
These pigs in a blanket are for grown folks, in other words, no kids allowed! Well, actually kids will probably love them too, but I think they will shine brightest being passed on a tray at a cocktail party. Or maybe I just like cocktail parties.
Lap Cheong is a dried Chinese sausage easily found in Asian markets. Because it is dried, an unopened package can last for a year on the shelf. Once opened they need to be refrigerated. If you do not have access to an Asian market, you can find the sausages for sale online.
I used a chicken sausage flavored with spinach and garlic, but almost any chicken or turkey sausage will work.
Hot pepper jelly can be found in most supermarkets. I used a delicious Hatch Chile Pepper Jelly I had in my pantry.
Recipe: Grown Folks Pigs in a Blanket
- 5 Chinese Lap Cheong Sausage
- 12 ounce package Spinach and Garlic Chicken Sausage (5)
- 1/4 cup hot pepper jelly
- 2 cans Pillsbury Crescent Rolls
- Heat oven to 350° F.
- Slice the sausages into 1″ pieces, set aside.
- Unroll one package of crescent rolls on a clean, dry surface.
- Separate each roll, then cut them in half lengthwise.
- Take one piece of lap cheong and place it onto the large end of the triangle of dough.
- Roll the sausage up in the dough, then place onto a baking sheet.
- Repeat with the remaining lap cheong.
- Unroll the other package of crescent rolls, and follow the instructions outlined above.
- Brush each triangle with hot pepper jelly.
- Roll the chicken sausage pieces in the dough, following the instructions above.
- Bake them for 13-15 minutes, or until dough is golden brown and cooked through.
- Serve immediately.
- Makes 32 Pigs in a Blanket
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Copyright © Cheryl D Lee.