SimplyGrand Dishing with Steph: Pigs in a Blanket on a Stick

Molly Yeh’s recipe for Pigs in a Blanket on a Stick may be my favorite recipe from Molly’s cookbook, Molly on the Range. I felt like I was back at a summer fair or festival, biting in to a corn dog from a food truck.

Knowing that we will not be able to enjoy some of our favorite summer events this year, like Art on the Red, this was an incredibly nostalgic experience.

Tools and Ingredients:

• I had nearly all the ingredients I needed for this recipe in my pantry. I picked up some sticks that can be used for candy making or cake pops at a local craft store.
• I used a deep-fry thermometer to monitor the temperature of the oil.

Making the Pigs in a Blanket on a Stick:

My daughter, Helen, was my helper in the kitchen. The recipe, found on page 11 of Molly on the Range, was easy to follow. The pancake batter was nice and thick. I followed Molly’s suggestion and transferred the batter to a tall glass which made it a breeze to dunk the sausages. I could not believe how well the batter held on, with no drips.

I don’t usually like frying foods, but it was fun to watch the batter turn golden brown and puff up as it hit the oil. We waited about two minutes - as long as we could hold out so we wouldn’t burn our tongues - to sample our first batch. The results were so amazing that I called my neighbor, Lori, over to try them out before our second batch went into the oil.

Tips and Tricks:

Here’s a trick I use to measure the amount of oil I need for frying. I fill my pot with water, measure the depth with a ruler and then pour the water in to a measuring cup to know how much oil I will need for frying. I dry the pot out well before filling it with oil. I always follow the recommendations for depth of oil called for in a recipe.

Results:

Helen and I made a large batch and served them as the highlight of breakfast for dinner. They were a hit with the whole family. We had a few leftovers and I brought them to work later in the week for lunch. They reheated very well.

I absolutely loved making this recipe, it was so satisfying to try something out that I have never made before. I really felt like a corn dog maker at a festival, without the heat and crowds. The combination of the pancake batter and the breakfast sausages was amazing. Try out this recipe if you really want to impress your brunch guests.

I have enjoyed trying out recipes from Molly Yeh’s cookbook and sharing the results with you. Feel free to share your favorite recipes with me. You can reach me at sports@visitgrandforks.com or post to VisitGrandForks on Facebook, Twitter or Instagram.