HOW TO MAKE DUTCH PIGS IN A BLANKET--6,000 AT A TIME or FOR JUST A FAMILY.

 

SAUCIJZENBROODJES

PIGS-IN-THE-BLANKET

Pronounced as: Si-sen-broaches, and translated into English as pigs in the blanket or sausage and bread, Dutch pigs are a seasoned meat mixture wrapped in a light pastry dough and baked.  The meat mixture can be beef and pork or just pork.  The meat is lightly seasoned with nutmeg and bound together with Dutch rusk crumbs, eggs and milk.  They can be eaten for breakfast, as a snack, enjoyed with soup, for a light dinner or as an appetizer.   Frequently they are garnished with ketchup, mustard or maple syrup.  The syrup is especially popular for breakfast pigs.  Another version of the Dutch pig is WORSTENBROOKJES, bratwurst wrapped in pastry.

DUTCH PIGS IN THE BLANKET

Dutch "pigs" are wrapped in pastry dough while Polish "pigs" are wrapped in cabbage.

PIGS IN THE BLANKET   SAUCIJZENBROODJES

First United Methodist Church of Holland, MI saids that Pigs in the Blanket are their Specialty!!!  They make the "pigs" twice a year for the Holland Tulip Festival and for Christmas.  They also make other Dutch food for the Festival and the Winter Market.

MEAT

4 lb. ground pork, not sausage

2 lb. lean ground beef

2 t salt

1t pepper

1 ½ c saltine cracker, crushed

3 eggs

¾ c milk

1 t nutmeg

DOUGH

9 c flour

2 T baking powder

1 T salt

1 ½ lb. margarine

3 eggs

3 c milk

For the Meat:  Thoroughly mix all ingredients together. 
For the Dough:  Mix dry ingredients and cut in margarine.  Mix eggs and milk and add to margarine mixture, mixing well by hand.  Place part of dough onto floured surface and knead lightly.  Roll out until quite thin.  Cut dough with knife into squares about 4x4-inch.  Place a scoop of meat mixture, about 2 ½ to 3 T, onto dough square.  Form meat into tube shape extending it to the end of the dough square.  Roll dough around meat tube and place on trays to freeze or baking sheet to bake.  Repeat roll outs until meat is gone.

Bake at 375°:  Thawed 30 minutes.  Frozen 45 minutes.  

 The first step in the process of making the "pigs" is to cover the whole kitchen with plastic including the flour.

 Assemble the ingredients.

 Post the recipe.

 Good Michigan flour makes good "pigs."

 Makes flour and eggs together.

Measure flour and add baking powder/salt.

 Break up margarine into small pieces.

 Makes the margarine and flour together like making pie crust.

 Mix well.

 Add liquid.

 Mix well.

 Knead lightly.

 Form into a ball.

 Balls of dough ready to roll on the left of the picture.

 Starting to roll the dough.

 And roll.

 Keep rolling.

 Getting close to the end of rolling out the dough.

 Everyone gets covered with flour.

 The church usually has a butcher mixes the dough.

 Meat is scooped into 1 1/2-ounce balls.

Balls of meat are placed in the middle of a square of pastry. 

 The pace is fast.

Meat balls are smushed down with fingers.

 Meat is spread from one side of square to the other.

 It is not necessary to roll the meat into a sausage shape.  Just smush it out.

 The rollers fix any imperfections.

 Start rolling the pastry around the meat.

Place rolls seam side down.

 There was a reporter from a TV station to film the process.

 The reporter had a lot to learn about making pigs.

 Mary Jo, who is in charge of this project and who works so hard, is laughing because the reporter found flour on his camera.

 Some "pigs" are baked for the workers to sample and for the reporter to take back to the station.

 Pigs baked and ready to leave the oven.

 Yummy.

 Unbaked "pigs" are packed six to a meat tray with seam side down.  Two meat trays are packed into a plastic bag with the baking insturctions.

 On the way to the freezer.

 The meat inside the pastry.

 "Pigs" are usually served with ketchup or syrup.

 ENJOY, ENJOY, ENJOY!!!!