Potato Flake Sourdough Pigs in a Blanket
These homemade potato flake sourdough pigs in a blanket take the classic party appetizer and make it even better with a soft, buttery homemade sourdough dough wrapped around mini smoked sausages.
Equipment
- Stand mixer with dough hook
- measuring cups and spoons
- Kitchen scale
- Rolling Pin
- Pizza Cutter
- Parchment Paper
- Baking Sheet
Ingredients
- 440 grams all-purpose flour about 3 cups
- 180 grams active potato flake sourdough starter ¾ cup
- 157 grams warm milk ⅔ cup
- 12 grams granulated sugar 1 tablespoon
- 8 grams salt 1 teaspoon
- 4 tablespoons salted butter softened
- Mini smoked sausages or cocktail wieners approximately 30–35
Instructions
- Feed your potato flake sourdough starter approximately 8–24 hours before mixing the dough.
- Add the flour, active starter, warm milk, sugar, and salt to the bowl of a stand mixer. Do not add the butter yet.
- Using the dough hook, mix on medium speed until the dough begins pulling away from the sides of the bowl.
- Cover and allow the dough to rest for 10 minutes.
- Knead the softened butter into the dough by hand until it is completely incorporated.
- Cover the dough and allow it to rise in a warm place until doubled in size, approximately 8–10 hours.
- For easier handling, refrigerate the risen dough for approximately 2 hours. This step is optional but recommended.
- Turn the dough onto a lightly floured work surface. Gently press out any large air bubbles and form it into a rough rectangle.
- Roll the dough into a large rectangle approximately 5 millimeters thick.
- Using a pizza cutter or sharp knife, cut the dough into strips and then into small rectangles.
- Place one mini smoked sausage at the end of each rectangle and roll the dough around the center of the sausage, allowing the dough to overlap slightly.
- Arrange seam-side down on a parchment-lined baking sheet.
- Do not allow the shaped pigs in a blanket to rise a second time.
- Preheat the oven to 375°F.
- Bake on the middle rack for approximately 12–15 minutes, or until the dough is cooked through and lightly golden brown.
- Serve warm with your favorite dipping sauces.
Notes
Freezer Instructions
To prepare these ahead of time, bake at 375°F for approximately 8–10 minutes, just until the dough is set but has not developed much color.
Cool completely.
Place the partially baked pigs in a blanket in a single layer on a baking sheet and freeze until firm.
Transfer to a freezer-safe bag or airtight container.
When ready to serve, arrange them frozen on a baking sheet and bake at 375°F for approximately 6–10 minutes, or until heated through and golden brown.
No thawing is necessary.
Notes
The exact number of pigs in a blanket you make will depend on how thinly the dough is rolled and how large you cut each rectangle.
Since sourdough fermentation times depend heavily on room temperature and starter activity, use the appearance of your dough rather than the clock alone to determine when the first rise is complete.
There is no second rise after wrapping the mini sausages.
For the freezer method, avoid browning the dough too much during the first bake. The goal is to get the dough mostly baked and set so it can finish browning when reheated.