Pigs in a blanket | insimoneskitchen.com

Best wishes to all of you from the Dude Food kitchen!

I wish that 2015 will be a whirling ‘manfoodinspiring’ year. Please do note that for the next twelve months we will try to get your hot attention by preparing the most chill recipes in the malekitchen on Tuesday.
One of the things that always makes me wonder this time of year are all the people who are worrying about and busy with their new years resolutions.
I think you also know one or two of those blokes; the ones who are eagerly look forward to New Years day, because that will be their moment to make a new start with all their old habits.
You know the resolutions already by heart probably: quit drinking, quit snacking, quit staying up late, quit watching TV, quit… WHATEVER!

Pigs in a blanket | insimoneskitchen.com
For this year I don’t worry about any resolutions that center around ‘quitting’ or ‘cutting down on’, just as I did last year.
The only resolution I will take seriously for 2015 is the pixel resolution of my camera.
And I will put my resolve to the aspects ‘continue’ and ‘increasing’ in stead of ‘quit’ and ‘cutting down’.

So for this year I will continue the DudeFood Tuesday and I will increase the Dudiness in all the recipes.
And to throw all the resolution blokes a bone I will kick off this year with a recipe that centers around ‘cutting down’.
Superfast and easy stuffed buns; pigs in a blanket, but in a croissant-like style.
This recipe seriously cuts down the prep and cooking time and give you ample space to check what the resolution is of your camera

Pigs in a blanket | insimoneskitchen.com

Pigs in a blanket | insimoneskitchen.com

Superfast pig in a blanket (French style)

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Superfast, supereasy and superyummy snack.
Decorative clock showing preparation time
Prep time 5 minutes
Cooking time 15 minutes
Total time 20 minutes

2 -3


  • 1 tin of ready made croissant dough preferably the jumbo size ones
  • some thin sized sausages
  • some flower
  • good quality ketchup or mustard

  • preheat oven to  180 degrees Celsius
  • open the tin with ready made dough and roll out. Take the skin from the sausages
  • put the flower on a flat tray and quicly dust the sauasages in it
  • put the sausages on the broad side of the dough and roll them up. Put the buns on a bakingtray and put them in the over. Bake for 15 minutes or follow directions for the croissantdough
  • Get the French pig in a blankets out of the ove and serve with some quality ketchup or mustard
  • Do feel free to try some pre flavoured or seasoned sausages in this recipe and enjoy!


The nutritional values above are calculated per portion. The details are based on standard nutritional tables and do not constitute a professional nutritional advice.

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Tom Gerrets

Since recently promoted to sales manager at Simone's Kitchen, he is still working towards his ultimate goal; to become a celebrated hobby chef.. ;) After a few enervating cooking courses he became really interested in preparing dishes. His sometimes cynical outlook on the world and the actualities at least do not leave a bitter taste in his dishes. With Carpe Diem as his life motto Tom is thé Bourgondiër pur sang on this culinary blog and the inventer of the Dudefood Kitchen.