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You are here: Home / Recipes: All / Chinese Pigs in Blanket Recipe

Chinese Pigs in Blanket Recipe

December 22, 2011 By Andrea Nguyen 13 Comments

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Chinese pigs in blanket

For the cocktail party we attended last weekend, I made the deviled crab Rangoon and my husband made mini pigs in blanket. He used cocktail pups (a nitrite free mini sausage) and crescent roll dough from Trader Joe’s. I mentioned it on Facebook and a bunch of friends revealed their longing for the little guilty pleasures. Needless to say, so did the guests at the party, who ate them all up just as fast as the deviled Sriracha crab Rangoon.

We had a leftover package of crescent roll dough and I thought of wrapping the dough around cut pieces of dried Chinese lop cheung sausage for an Asian rendition. It’s not very farfetched because Cantonese bakeries sometimes have hotdogs baked in a pillowy pastry much like that of baked bao dough.

I tried it out as a quick nibble along with champagne. The little Chinese pigs in blanket were savory-sweet, a bit fatty, and just delightful. 

Never tried lop cheung before? Make it a New Year’s resolution. Bon Appetit magazine picked the Chinese staple as one of the trending foods for 2012. Lop cheung (lap xuong in Vietnamese) is sold at Chinese and Southeast Asian markets. Out of the package, Chinese sausages look like these:

Chinese sausage (lop cheung, lap xuong)

Recipe

Chinese Pigs in Blanket

Chinese sausages are intensely flavored so I cut each link into short lengths and halved each lengthwise. When I kept the link as a round, the result was way too large and awkward to eat as a cocktail morsel. If you opt to keep the sausage as rounds, cut the triangles in half so there’s enough dough to cover the pieces well; you’ll yield 16. There is no need to precook them as they’ll cook in the oven. 

Makes 24 cocktail snacks to serve 6 to 8

4 Chinese dried sausages (lop cheung)
An 8-ounce package of refrigerated crescent rolls, such as Trader Joe’s or Pillsbury
All-purpose flour, for dusting
1 medium or large egg, beaten well

1. Position a rack in the middle of the oven and preheat to 350F. Line a baking sheet with parchment paper.

2. Cut each sausage crosswise into 3 equal lengths. Then halve each short section lengthwise. You’ll have 24 pieces total. Set aside.

3. Lightly dust your work surface with flour. Open the package of rolls and unroll the dough onto your work surface. Cut along the perforated edge to separate each triangle. Then cut each triangle into 3 smaller ones. They do not have to be equal because the dough is very forgiving. Here’s what I did:

cutting dough for pigs in blanket

4. For each one, simply roll up the sausage in a piece of dough. Put the sausage at the wider end, press it gently down to secure, the roll it up to encase; stretch the dough a bit, if you have to. Place on the baking sheet and repeat to use up all the sausage and dough.

Brush with a bit of egg for shine and deep color. Bake for 15 to 18 minutes, until golden brown. Cool for 5 minutes before serving. These are good hot, warm, or at room temperature.

Aside from lop cheung, my thought is that longaniza may be good as a Filipino pigs in blanket. Thoughts?




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Filed Under: Recipes: All, Recipes: Appetizer and Snack, Recipes: Fast and Easy Tagged With: . how to cut dough for pigs in blanket, Chinese sausage, Chinese sausage recipe, ideas for using Chinese sausage, lap xuong, lop cheung, tips for dough in pigs in blanket

« Deviled Sriracha Crab Rangoon Recipe
Farewell 2011, Hello Year of the Dragon! »

Reader Interactions

Comments

  1. Thien-Kim

    December 22, 2011 at 8:26 am

    Now I’m craving lap xuong!

    Reply
  2. Lori

    December 22, 2011 at 12:36 pm

    You are brilliant! :O) I am definitely making these for my next party.

    Reply
  3. Andrea Nguyen

    December 22, 2011 at 9:44 pm

    Go for it! These things are simple, fun, and tasty.

    Reply
  4. Laura

    December 23, 2011 at 5:08 am

    These look incredible, Andrea! While I absolutely love Chinese sausage, I’m always worried about all of the fat. Yours don’t look greasy at all! Maybe I’ll have to try them over the holidays…

    Reply
  5. David

    December 23, 2011 at 3:55 pm

    So you know most of the so called nitrite free sausages have been cured in celery juice which just happens to be chock full of nitrites. Of course all green veggies have lots of nitrites. You can check out Ruhlmans rant about it here
    http://ruhlman.com/2011/05/the-no-nitrites-added-hoax/
    BTW I love your site..

    Reply
  6. Andrea Nguyen

    December 24, 2011 at 2:55 pm

    Laura – you can get lean-ish Chinese sausage made with pork and chicken. However, I go for the all pork ones and eat just a few…
    David — you are absolutely right. Celery juice is used by lots of current sausage makers as a workaround regular nitrite. A little nitrite is not going to hurt. Just like a bit of celery won’t harm you either. But eat too much of anything (celery contains arsenic, I believe), and you’ll do yourself harm. Michael knows his charcuterie so he’s right on to rant about the falsehoods of celery juice. Thanks for weighing in!

    Reply
  7. Michelle

    December 26, 2011 at 7:01 pm

    Oh man, Filipino longanisa would be delish in these! Love this Asian take on the pig in a blanket!

    Reply
  8. Graham S

    January 7, 2012 at 7:25 am

    Called Sausage Rolls in the real world.
    Great idea though.
    Now if i could only cook some PHO properly!!

    Reply
  9. Bernie

    January 10, 2012 at 3:26 pm

    I had the same thought: Longanisa bigs in a blanket would be great…I am picking some up on the way to visit a few Filipina friends and will make this for them.

    Reply
  10. Mr. Cooking Grill

    April 25, 2012 at 12:24 am

    wow amazing! yummy to look at 🙂

    Reply
  11. marlon

    April 25, 2012 at 3:58 am

    I’m always worried about all of the fat. Yours don’t look greasy at all! Maybe I’ll have to try them over the holidays.

    Reply
  12. marlon

    April 25, 2012 at 4:40 am

    I know that this Chinese Pigs in Blanket Recipe really taste good! i want to taste that one!

    Reply
  13. Nickle

    May 22, 2012 at 6:03 am

    Yum2! good for my dinner tonight 🙂

    Reply

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