The Chicago Way to Make Pigs in a Blanket 10x Better

Justine Lee

7 February 2025 at 2:15 pm·2-min read

Pigs in a blanket are a winning game-day appetizer and they are pretty easy to make. So much so, the instructions are in the name: wrap pigs (mini cocktail weiners) in a blanket (crescent dough).

While I appreciate the simplicity of classic pigs in a blanket, I really reject any implication that the recipe can't be improved upon. If you think about it, a pig in a blanket is a hot dog, miniaturized. We typically load hot dogs with a smattering of toppings and condiments, so can't pigs in a blanket get the same treatment?

Turns out they can. I recently came across a riff on pigs on a blanket that takes all the crave-ability of a Chicago-style hot dog and applies it to America's favorite mini sausage rolls. The recipe was shared by Hana Asbrink of Bon Appétit, and for game day snackers (like me!)) who crave a new classic right in time for the Big Game, it's perfect!

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Why You Should Make Chicago-Style Pigs in a Blanket

This bite-sized appetizer recipe is a marvelous mashup between two beloved sausage-based foods: pigs in a blanket and Chicago-style hot dogs. What does that mean? The recipe has you rolling a cocktail sausage with a mini cornichon pickle in crescent roll dough slathered in yellow mustard and sprinkled with celery salt. After brushing the dough with egg wash, the sausage rolls are sprinkled with poppy seeds. When you dip them into bright green relish, these buttery, flakey pigs in a blankets will channel the delicious qualities of the iconic Windy City hot dog.

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How to Make Chicago-Style Pigs in a Blanket

To make these Chicago-style pigs in a blanket, tear refrigerated crescent rolls along the perforations into triangles, then make two lengthwise cuts in each to create three smaller triangles. Spread a thin layer of yellow mustard on each triangle and lightly sprinkle with celery salt. On the wide end of each, place a cornichon and a sausage then roll tightly and press the point to seal. Brush the rolls with a beaten egg and sprinkle with poppy seeds and a bit more celery salt. Arrange on a parchment-lined baking sheet and bake at 375° until golden and cooked through. Serve with neon green Chicago-style relish and extra mustard for dipping.

These cute and scrumptious little piggies are guaranteed to be so good, your Super Bowl party guests will pounce for second and third helpings until the whole tray is empty. I can't wait to make a batch this weekend! Go sports!

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Why You Should Make Chicago-Style Pigs in a Blanket

How to Make Chicago-Style Pigs in a Blanket

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