Processed pastry, manufactured meat…but hey – don’t knock ‘em till you try ‘em. It’s a pity to only reserve this recipe for Halloween; Hot Dog Mummy Babies are a classic.
And after gobbling a couple down a couple with the kids, ketchup and mustard dipping sauce at the ready, I’m thinking a down-scaled, adult version of mummy babies — Pigs in a Blanket — may be a great appeitizer for my next dinner party. (No one can accuse me of food snobbery.)
I did choose a reduced-fat frank to make the babies, although I’m not convinced it really matters.( I couldn’t use a turkey or chicken sausage as the casing color would be too similar to the bandages.) Unless you or a reputable butcher make them, who really knows what they shove into those casings. Perhaps the kosher brands are the best bet.
Misgivings aside, my oh my, what a treat for Halloween!
I retrieved this recipe from the Pillsbury recipe site. When recreating the site’s recipe, I deleted the cheese and used cloves for the eyes.
Update: 1 cup of wild rice and 1 cup of farro both cook at the same time (as long as they’re not quick cook) and work great as a base for the chicken in this recipe, too. This morning we woke up to the first real snow of the year––good thing I’d purchased a chicken. … Full recipe post »
Once again, I’m late to the party, waving my freak flag. My favorite food and writing bloggers pump out relevant blogs several times a week–how do they do it? These days between exhausting road trips taking care of family matters (er, drama), insuring my third and final edit was returned squeaky clean (wine, please), and squeezing in basal cell skin cancer … Full recipe post »
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