Haute “Hogs” in a Blanket Recipe

Try these savory sausage rolls for a fun twist on the ol’ fashioned hot dog.

[ingredients-list title=”Ingredients” serving_size=””]

  • 1 cup all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons vegetable shortening, chilled
  • 1/3 cup beer


  • 4 teaspoons mustard with horseradish + some for dipping
  • 16-ounces fully cooked smoked sausage, drained, patted dry and cut into 4 pieces (each measuring about 4 ½ inches)



[step-list-wrapper title=”How to make it” time=””]

[step-item number=”1″ image_url=”” title=”” ]Preheat oven to 400 degrees F. Spray a heavy, shiny baking sheet with nonstick cooking spray. [/step-item]

[step-item number=”2″ image_url=”” title=”” ]Sift flour, baking powder and salt together. Cut in shortening with pastry blender until mixture resembles fine crumbs. [/step-item]

[step-item number=”3″ image_url=”” title=”” ]With a fork, add beer and stir to form soft dough. Turn onto lightly floured surface and knead, with floured hands, only about 10 times. [/step-item]

[step-item number=”4″ image_url=”” title=”” ]Roll dough into a rectangle, ¼-inch thick, measuring 10 x 8-inches. Cut into 4 small rectangles, each measuring 5 x 4-inches. [/step-item]

[step-item number=”5″ image_url=”” title=”” ]Spread each section of dough with 1 teaspoon mustard. Place sausage at top of dough and roll up tightly, pinching ends of dough to seal. Repeat to make four sausage rolls. [/step-item]

[step-item number=”6″ image_url=”” title=”” ]Place sausage rolls, seam side down, on prepared baking sheet, allowing 1-inch space between each. [/step-item]

[step-item number=”7″ image_url=”” title=”” ]Bake in a preheated oven for 17 to 20 minutes or until golden brown.  [/step-item]

[step-item number=”8″ image_url=”” title=”” ]Serve with mustard and horseradish or One-Alarm Mustard Dip.[/step-item][/step-list-wrapper]

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Originally Published in Reader's Digest