New York-Style Pigs in a Blanket

From a few simple ingredients, with careful nurturing, you can create something that rises, and changes.

To inspire your cooking, here is a recipe we think is a perfect pairing for Dough Sauvignon Blanc. Dough can take many forms, and whether the star of the dish or a special component, we think it’s worth showcasing

PAIRS WITH dough sauvignon blanc

The bright, crisp palate of Dough Sauvignon Blanc pairs great with these rich little morsels.

New York-Style Pigs in a Blanket

New York-Style Pigs in a Blanket

The Dough Team
Course Appetizer
Servings 8


The Onion Relish

  • 1 tablespoon olive oil
  • 1 1/2 cups finely chopped yellow onion
  • A pinch of kosher salt
  • 1 clove garlic minced
  • 1/2 teaspoon chile powder
  • A pinch of ground cinnamon
  • 1/4 cup ketchup
  • 1 tablespoon honey
  • 1 tablespoon red wine vinegar
  • A dash of Tabasco

To Assemble the Pigs

  • 3/4 cup sauerkraut
  • 1 10-inch sheet frozen puff pastry such as Dufour, thawed
  • 6 beef hot dogs cut into quarters
  • 1 large egg
  • Whole grain brown mustard for serving


To make the onion relish:

  • Warm the olive oil in a small pan over medium-high heat.
  • Add the onions and salt, and cook until the onions become soft and translucent, about 7 minutes.
  • Add the garlic, chile powder, and cinnamon, and cook until aromatic, about 30 seconds.
  • Stir in the ketchup, honey, vinegar, Tabasco, and 3 tablespoons water.
  • Reduce heat to medium-low, and simmer, stirring frequently, until the liquid has completely reduced and the sauce is thick, 8 to 10 minutes. (You should have about ½ cup of relish.)
  • Set aside to cool.

To assemble the pigs:

  • Preheat the oven to 375 degrees.
  • Line a sheet pan with parchment paper.
  • Squeeze the sauerkraut to get rid of as much of the liquid as possible, then blot dry with a paper towel.
  • Lightly dust a work surface with flour and unfold the puff pastry.
  • Roll the pastry dough into an 8-by-12-inch rectangle, and cut in half lengthwise, so you end up with 2 4-by-12-inch rectangles.
  • Cut each of the smaller rectangles into thirds so you end up with 6 squares, each measuring 4-by-4 inches.
  • Cut each square into 1-inch strips. (You should have 24 strips of dough.)
  • Spread a small dollop of the onion relish onto one end of each strip of dough. (Save any leftover relish to serve alongside the pigs.)
  • Place a small pinch of sauerkraut on the relish, and nestle a hot dog piece on top.
  • Starting with the end where the filling is, roll up the pigs, and place them seam side down on the prepared sheet pan.
  • In a small bowl, beat an egg with 2 teaspoons of water.
  • Brush the pastry with egg wash, and let the pigs chill in the refrigerator for 15 to 20 minutes.
  • Bake until the pastry is golden brown and puffy, 20 to 25 minutes.
  • Let cool slightly, and serve with the mustard, and any leftover onion relish, for dipping.
Wine Category Sauvignon Blanc
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