Pigs in Pillows: Crispy Masa Dough Sausages – The Ultimate Kid-Friendly Snack

Forget the traditional ‘Pigs in Blankets’! This delightful variation takes bite-sized sausage slices, lovingly wraps them in fluffy corn masa dough, and fries them to golden perfection. The result? A wonderfully crispy exterior giving way to a soft, savory interior – a guaranteed hit with kids and incredibly fun for them to help create. Get ready to discover your family’s new favorite snack or appetizer! (Jump straight to the full recipe below.)

Cooking Adventures: Crafting Pigs in Pillows with Meredith

There’s something universally appealing about ‘Pigs in Blankets,’ those irresistible little sausages nestled within a comforting embrace of biscuit dough. Kids absolutely adore them, which is why my culinary assistant, Meredith, and I embarked on a mission to create an even simpler, more engaging version. Our inventive twist resulted in these squat, delightful sausage slices, each enveloped in a soft pillow of tender corn tortilla dough, then shallow-fried until beautifully crispy and golden on the outside. The outcome is not only incredibly simple to prepare but also delivers a satisfying crunch that makes them utterly addictive.

The process of making Pigs in Pillows is an ideal activity for cooking with children. From mixing the masa dough to carefully wrapping each sausage slice, there are plenty of tasks for little hands to participate in. It’s more than just a recipe; it’s an opportunity for quality time, hands-on learning, and the joy of creating something delicious together. Watching their faces light up as they form each “pillow” and then taste the warm, freshly fried snack is truly rewarding.

The Magic of Masa: Crafting the Perfect Corn Dough Pillows

The secret to the unique texture and flavor of our Pigs in Pillows lies in the tortilla dough, which is incredibly easy to prepare. All you need is warm water and masa corn flour. Simply mix these two ingredients until you achieve a soft, pliable dough – think of the familiar consistency of playdough. This versatile dough provides the perfect casing for the sausage slices. Once wrapped, these little parcels are shallow-fried in a skillet until they develop a beautiful golden hue and a irresistibly crispy texture.

Masa flour, often labeled masa harina, is far more than just finely ground corn. It’s corn flour that has undergone a fascinating and ancient process called nixtamalization. This transformative technique involves soaking and cooking corn kernels in an alkaline solution, traditionally limewater (calcium hydroxide, which is essentially the dust from scraping limestone rock) or even wood ash. The benefits of nixtamalization are multifaceted and profound, both nutritionally and culinarily.

Beyond simply removing the tough outer hull of the corn kernel, nixtamalization unlocks a wealth of nutrients. It significantly increases the quality and bioavailability of protein, and enhances levels of essential minerals such as calcium, zinc, potassium, and magnesium. Crucially, it makes B vitamins, particularly niacin (B3), much more accessible for digestion and absorption, while also reducing phytic acid and mycotoxins that can hinder nutrient uptake. And don’t worry – the corn is thoroughly rinsed after soaking, ensuring a clean and safe product for cooking.

From a culinary perspective, the nixtamalization process is what gives masa flour its magical properties. It transforms the corn starch, making the flour wonderfully malleable, sticky, and cohesive. This unique characteristic is precisely why masa dough holds together so beautifully, forming the perfect foundation for authentic tortillas, and a myriad of other beloved Mexican staples like tamales, sopes, empanadas, and gorditas. Ever since my memorable trip to Mexico, where I immersed myself in the vibrant flavors and traditions of their cuisine, I’ve been a huge advocate for using masa flour. Its versatility allows for the creation of all sorts of doughy, delicious dishes that bring a taste of Mexico right into your kitchen.

Crafting the Perfect Accompaniment: Creative Dipping Sauces

No delicious snack is complete without a fantastic dipping sauce, and our Pigs in Pillows are no exception! Meredith and I had a blast experimenting in the kitchen, concocting our own custom sauces to perfectly complement these crispy delights. It’s another wonderful opportunity for kids to get creative and personalize their meal.

Our first successful creation was a delightful honey mustard sauce. We simply combined prepared yellow mustard, zesty Dijon mustard, and a touch of sweet honey with creamy mayonnaise, adjusting the ratios until we achieved a balanced flavor profile that hit all the right notes – tangy, sweet, and incredibly smooth. This sauce is a classic for a reason and paired wonderfully with the savory sausages.

Next, we ventured into a milder, sweeter barbecue sauce. We blended regular barbecue sauce with a generous dollop of applesauce. The applesauce not only tempered the intensity of the BBQ sauce but also added a lovely, fruity sweetness that was particularly appealing to younger palates. It created a harmonious blend that was both comforting and flavorful.

We also tried a simpler combination, stirring barbecue sauce directly into mayonnaise. While the resulting color was admittedly an unappetizing shade of brown, proving that appearance isn’t everything, the taste was surprisingly good! It goes to show that sometimes, the simplest concoctions can yield delicious results, even if they don’t win any beauty contests. These experiments highlight the fun of cooking and how taste often triumphs over aesthetics.

We encourage you to get creative with your own dipping sauces! A simple ketchup, a spicy sriracha mayo, or even a classic ranch dressing can all be fantastic companions to these versatile pillows.

A New Generation of Pigs in Blankets: Cozy in Their Pillows!

These innovative “Pigs in Pillows” redefine comfort food, offering a delightful culinary experience that stands out from the crowd. They are uniquely pillowy and soft on the inside, providing a tender embrace for the savory sausage, while delivering an irresistible crunch on the outside from their perfectly fried masa coating. It’s this harmonious blend of textures and flavors that makes them truly special.

Whether you’re looking for a fun party appetizer, a satisfying snack for after-school munchies, or an easy weeknight side dish, these Pigs in Pillows fit the bill perfectly. They’re not just food; they’re an experience – a simple, delicious, and incredibly fun way to enjoy a classic concept with a fresh, masa-dough twist. Prepare to be delighted by their comforting charm and impressive flavor!

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Pigs in Pillows: The Recipe

This recipe is designed to be straightforward and enjoyable, even for novice cooks or kids helping out. It yields twelve perfectly portioned Pigs in Pillows, making it ideal for sharing or as a hearty snack. Remember, choosing a quality smoked sausage will elevate the flavor of your final dish significantly.

• a 4 to 6 inch (10-15cm) piece of your favourite smoked sausage (like kielbasa, smokies, garlic sausage, etc.), gluten-free if necessary
• 2 cups masa corn flour (masa harina or maseca)
• ½ teaspoon salt
• 1 cup + 2 or 3 tablespoons (270-285ml) warm water
• oil for frying, like grapeseed oil, rice bran oil, coconut oil, or vegetable oil

Instructions:

Prepare the Sausage: Begin by taking your chosen smoked sausage and carefully slicing it into twelve pieces, each approximately ⅓ inch (8mm) thick. Uniform slices will ensure even cooking and presentation. This is a great task for an adult or older child with proper supervision.

Make the Masa Dough: In a medium-sized mixing bowl, combine the masa corn flour and salt. Gradually pour in 1 cup of warm water, mixing thoroughly until all the flour is moistened. The dough should come together and feel soft. If the dough appears too dry or crumbly, add the remaining 2 to 3 tablespoons of warm water, one tablespoon at a time, kneading gently after each addition, until you achieve a smooth, pliable, and slightly sticky dough with a consistency similar to playdough. It should be easy to shape without cracking.

Form the Pillows: Pinch off a golf-ball sized portion of the prepared masa dough. Roll it gently between your palms to form a smooth ball, then slightly flatten it into a thick disc. Carefully press one of the sausage slices onto the center of the flattened dough. This is a fantastic step for kids to get involved with, as they enjoy the tactile experience of shaping the dough.

Using your fingers, gently pinch the edges of the dough from all around the sausage slice, bringing them up and over the top. Press the dough firmly together to totally enclose the sausage, ensuring there are no gaps. Once enclosed, gently pat and roll the dough into a smooth, rounded disk or an oval shape, making sure the sausage is completely covered and doesn’t poke out anywhere. A well-sealed pillow will fry more evenly and prevent oil from seeping in.

Continue this enjoyable process until all 12 pieces of sausage are neatly covered in their doughy pillows. Place the finished pillows on a plate or baking sheet as you work.

Shallow Frying: Place a large skillet on a burner over medium-high heat. Pour in your chosen frying oil to a depth of ¼ to ½ inch (6-12 mm). This amount should allow the oil to come about halfway up the sides of your ‘pillows’. Heat the oil until it’s shimmering and hot but not smoking. You can test it by dropping a tiny piece of dough into the oil; if it sizzles gently, it’s ready.

Carefully place about six of the corn flour disks into the hot oil, ensuring not to overcrowd the pan. Fry for 2-4 minutes per side, or until they are beautifully golden brown and crispy. Use tongs or two forks to gently turn them over and fry the other side until it, too, achieves a rich golden color. Once cooked, transfer the Pigs in Pillows to a plate lined with paper towels to absorb any excess oil. Repeat this process with the remaining sausage pillows.

Serve Warm: These delectable Pigs in Pillows are best enjoyed warm, fresh out of the pan. Serve them with your favorite dipping sauce* for an explosion of flavor. They make an excellent appetizer, snack, or even a fun light meal.

This recipe proudly makes 12 delightful Pigs in Pillows, perfect for sharing!

Creative Dipping Sauces for Your Pigs in Pillows

Elevate your Pigs in Pillows experience with a selection of dipping sauces. Here are a few easy-to-make options that kids (and adults!) will love:

• Curry Ketchup Applesauce: For a mild, fruity, and subtly spiced dip, combine ¼ cup (60ml) ketchup, ¼ cup (60ml) applesauce, and ½ teaspoon curry powder. Stir until well blended. This sauce offers a unique flavor profile that’s both sweet and savory.
• Homemade Honey-Mustard: Create a classic sweet and tangy honey-mustard sauce by mixing ¼ cup (60ml) mayonnaise, 1 tablespoon of your favorite mustard (yellow or Dijon work well), and 1 tablespoon of honey. Adjust the honey and mustard to taste for your perfect balance.
• Creamy BBQ Dip: For a quick and easy creamy barbecue sauce, simply combine mayonnaise with your favorite store-bought barbecue sauce. Start with equal parts and adjust the ratio until you achieve a flavor and consistency you love. It’s a fantastic way to customize and use what you already have on hand.

Feel free to experiment with other condiments you have in your fridge, like ranch dressing, sweet chili sauce, or even a simple squeeze of fresh lime juice for a zesty kick!

Guten Appetit!

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For more fun cooking projects to make with kids, see the ‘Cooking With Kids’ series here.

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