Haute “Hogs” in a Blanket Recipe

Haute “Hogs” in a Blanket RecipePhoto Credit: The National Hot Dog and Sausage Council


  • 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)

    How to make it 

  • 1

    Preheat oven to 400 degrees F. Spray a heavy, shiny baking sheet with nonstick cooking spray.

  • 2

    Sift flour, baking powder and salt together. Cut in shortening with pastry blender until mixture resembles fine crumbs.

  • 3

    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.

  • 4

    Roll dough into a rectangle, ¼-inch thick, measuring 10 x 8-inches. Cut into 4 small rectangles, each measuring 5 x 4-inches.

  • 5

    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.

  • 6

    Place sausage rolls, seam side down, on prepared baking sheet, allowing 1-inch space between each.

  • 7

    Bake in a preheated oven for 17 to 20 minutes or until golden brown. 

  • 8

    Serve with mustard and horseradish or One-Alarm Mustard Dip.

Want more hot dog ideas? Check out 6 Mouth-Watering Hot Dog Recipes.

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