Today, we're elevating the summer barbecue favorite, Pigs in a Blanket, and replacing store bought biscuit dough with tender, flaky blankets of all-butter pie crust! We're also swapping out hot dogs for rich, smoky, delicious Conecuh Sausage - the best sausage in the south.

With these small changes, you might want to double the recipe, because these little piggies won't last five minutes on the picnic table!

Ingredients: 

1 SB Pie Dough (see below)

1 lb (16 oz) Conecuh Sausage

1 stick butter, melted

Everything But the Bagel Seasoning

 

Instructions: 

1.) Preheat oven to 375

2.) Grill your Conecuh Sausage in a cast iron grill pan until grill marks begin to form and fat is caramelized (5-6 minutes)

3.) While sausage cooks, roll out your pie dough between two pieces of parchment paper

4.) Remove sausage from pan and let chill in fridge for 10 minutes. 

5.) While sausage chills, cut pie dough into strips

6.) Remove sausage from fridge and wrap dough around each sausage. Cut the strip once your dough is wrapped completely around the sausage (this usually doesn't take more than half or a third of a strip.)

7.) Repeat until all the sausages are rolled

8.) Place rolled sausages on a parchment lined sheet pan and brush with melted butter. Sprinkle with Everything But the Bagel Seasoning, or salt and pepper if you prefer.

Chef's Tip: Because this isn't puff pastry, you can place the sausages close together on your sheet pan.

9.) Bake at 375 for 20 - 25 minutes, or until pie dough is golden brown.

 

Southern Baked Pie Dough

Ingredients: 

8 tablespoons (1 stick) unsalted butter

1 ¼ cups all-purpose flour

½ teaspoon salt

½ teaspoon granulated sugar

¼ cup water

 

Instructions:

Makes dough for 1 single-crust 9-inch pie 

1.) Cut the butter into small cubes. Combine butter and flour in a mixing bowl. Using a pastry blender, work the butter into the flour. Add the salt and sugar. Continue to work the butter into the flour until the mixture has a consistency of coarse-ground cornmeal. The cubes of butter should now be smaller than the size of a green pea. 

2.) Add the water all at once. Continue to work the dough until the dough begins to come together. Form the dough into a ball, wrap with plastic wrap, and press into the shape of a disk. Place in the refrigerator for 2 hours to chill.

3.) Remove dough from refrigerator and roll out to desired size on a lightly floured surface.