Pigs in a Blanket with Bruce Mitchell

Bruce Mitchell takes pigs in a blanket to the next level on the Blackstone. From rolling up little smokies to whipping up bold sauces, he proves simple recipes can still bring big flavor.

Pigs in a Blanket: https://blackstoneproducts.com/blogs/...

Ingredients

For the Pigs in a Blanket
1 package little smokies sausages (about 24)
1 can refrigerated biscuit dough (or crescent roll dough)
Cooking spray or a little oil for the griddle/pizza oven

For the Honey Dijon Sauce
½ cup Dijon mustard
2–3 tablespoons honey (adjust to taste)

For the Ketchup Pepper Hot Sauce
½ cup ketchup
1–2 teaspoons freshly ground black pepper (to taste)
A few dashes of Crystal hot sauce (or your favorite hot sauce, adjust to heat preference)

Directions
1. Preheat a Blackstone pizza oven or griddle to about 350°F (medium-low).
2. Open the can of biscuit dough, separate the biscuits, and lightly flatten them.
3. Slice each biscuit into 3–4 strips.
4. Wrap each strip around a little smoky until all sausages are covered.
5. Spray or oil the cooking surface, place the wrapped smokies inside, and cook until golden brown, about 12–15 minutes, turning as needed to avoid burning.
6. While they cook, stir together Dijon mustard and honey to make the honey Dijon sauce.
7. Mix ketchup, black pepper, and hot sauce to make the ketchup pepper hot sauce.
8. When the pigs in a blanket are ready, remove them from the oven or griddle and serve hot with both sauces for dipping.

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