Pigs in a blanket was my favorite breakfast of ALL time!!! I will end up doing this but with freshly made buttery flaky croissants....will be WAY better!
I like this more chilled-out method for emulsified sausage for multiple reasons. It's easier, and, you can make a lot more. The food processor method, very limited on space so can't make more than a few pound batch, plus folks say you shouldn't even use home processors and that a "commercial grade" one is needed. So this being a hot dog recipe people can actually make with just a grinder, great idea.
Agreed, but I would suggest one change: mixing the farce in a KitchenAid mixer rather than by hand. I think it would help bridge the gap between this method and a truly emulsified sausage.
Love PIAB but the idea of cutting up a $50 brisket flat to make tiny hotdogs is kicking my wallet right in the nads, maybe I'll try it with some ground chuck. PS - last few times i've made them i used the everything bagel seasoning and it's awesome.
Costco Prime brisket (it still shows up from time to time) is $3.99 per pound. Ground beef at the grocery store here in SoCal is $6.99 per pound. Chuck roast, which used to be called "Poor man's brisket" runs $7.00 per pound. Brisket is a bargain compared to other choices.
@@David-burrito Not real fair to compare Costco brisket to grocery store prices for everything else, but if that brisket is 12 pounds it's gonna cost you $48... I guess you could use only half the brisket to make PIAB and put the other half in the smoker...
This looks super fun. Eventuality I really want to make scratch made hot dogs but I don’t have a sausage packer yet. Side note, after your super awesome 34 min thanksgiving video on Tuesday that was clearly a buttload of work i think pigs in a blanket is only fair for the thursday upload, even if they weren’t scratch made 😂 keep it up man! 🔥🇺🇸
Man, you sure make some great looking dogs. Just like your sausage, great content and editing Bradley. I love the way you put every ingredient in the recipe. I will make some breakfast country sausage someday using your recipes, thank you!
PSA: you don't need to use the smoke tube, the Woodwind Pro has a cold smoke mode that lets you run the fan on the smoke box without firing the pellet grill itself.
A cool video idea that I’d love to see is the percentage of liquid used in sausage. I noticed that in a lot of medisterpølse recipes there’s roughly 30% water by weight of the meat, but other people in general sausage making tend to stick to 10% or 5%. Medister tends to use some kind of starch and egg as a binder, but I wonder if all sausages could use more liquid or if it interferes with the binding of the proteins. Another thing I’d like to see is this experiment but with gelatine powder mixed into the farce to see how gelatine works in a sausage, and if that enhances the experience or diminishes it.
I mean while everyone else is making suggestions and your making your own sausage let's take this to the next level with some jalapeno cheddar sausages.🤤
I’m from Texas and I was a teenager before I found out what a pig in the blanket was, my mom was from Ohio and she made pigs in the blanket but it was seasoned ground beef and rice rapped in cabbage leaves then put in a sheet pan and covered in sour kraut and baked until the rice was cooked through
Great idea for a pot luck, tailgating, etc.....or just because! Since the dogs were scratch made, I guess you get a pass on being a slacker with the pastry! :)
Can’t wait to make this. I have a request if you see this. Along the same lines as this but a pepperoni twist cheesy bread Hands down my favourite snack and with your snack stick pepperoni and a cheesy bread wrapped around would be unreal!
if you really wanted to make your own puff pastry, for pigs in a blanket you could also make "scotch" or "blitz" puff pastry, 70% of the lift for 20% of the work. (I'd probably buy the croissant dough too, its tasty)
Those wieners weren't tiny. If anything I'd call them average. And it was probably a little colder than usual. Its usually bigger than that, okay? I'm just nervous right now.
My dad used to make full size pigs in a blanket, but he called them “Richard in a sleeping bag” 😂
Over in uk pigs in blankets are sausage wrapped in bacon.
But these sound amazing
Going to do the UK version ... then add the US blanket as well MMmmm!
@@gregoryseager9191 to be fair as soon as I saw this video it makes sense. I need to try a bit of American blanket.
My childhood flashed before my eyes. We used to use spicy deli mustard as a dipping sauce. Great video!!
Pigs in a blanket was my favorite breakfast of ALL time!!! I will end up doing this but with freshly made buttery flaky croissants....will be WAY better!
The seasoning on top is a game changer. Just had that a few weeks ago and was crazy how much it changed things up
Dude I really appreciate the effort you put into everything you make. Making your own sausage is enough work as is.
Love the vid, Chud! Been rocking that same Everything Bagel Seasoning for years!
Pretty nice snack, one of the most traditional South African recipe we just make them much bigger and fuller with a tomatoes and onion mix.
Looking good mate, great tips on making emulsified sausages, your the best Bradley !!
Another meal idea to add to the to-do list. It's growing man, thanks.
I like this more chilled-out method for emulsified sausage for multiple reasons. It's easier, and, you can make a lot more. The food processor method, very limited on space so can't make more than a few pound batch, plus folks say you shouldn't even use home processors and that a "commercial grade" one is needed. So this being a hot dog recipe people can actually make with just a grinder, great idea.
Agreed, but I would suggest one change: mixing the farce in a KitchenAid mixer rather than by hand. I think it would help bridge the gap between this method and a truly emulsified sausage.
You Sir, are a champion of scratch-made sausage.
Here in the UK we make our blankets out of bacon - imagine my disappointment with pastry! 🤣
Do not take it the wrong way but I love meat and watching you do special stuff to meat ..its my favorite out of all the smokers out there
I’ve always had them with cheddar. Basically sliced, and stacked before wrapping. But I’m sure it was tasty.
When you making your hot dogs, what casing do you prefer the most??
Brad, Wow! Where's the Spicy Mustard?
I usually use spicy brown mustard too.
Where is the cheese! We always put a cheese slice on.
Brad, do you add baking soda to your water the casings are in? I hear it helps reduce tearing.
I love pigs in a blanket
I always put mild cheddar chunk cheese in the middle of mine then wrap them up, delicious! It's always good to smother them with chili afterwards
Every-animal hotdog sounds awesome! Please do that video!
Happy Friday Everyone!!
The length of those look about “average” Bradley 😂
Love PIAB but the idea of cutting up a $50 brisket flat to make tiny hotdogs is kicking my wallet right in the nads, maybe I'll try it with some ground chuck. PS - last few times i've made them i used the everything bagel seasoning and it's awesome.
Costco Prime brisket (it still shows up from time to time) is $3.99 per pound. Ground beef at the grocery store here in SoCal is $6.99 per pound. Chuck roast, which used to be called "Poor man's brisket" runs $7.00 per pound. Brisket is a bargain compared to other choices.
@@David-burrito Not real fair to compare Costco brisket to grocery store prices for everything else, but if that brisket is 12 pounds it's gonna cost you $48... I guess you could use only half the brisket to make PIAB and put the other half in the smoker...
@@francisrizzo1529 yep, you're right, that's exactly what I was doing. But Costco brisket flats are up around $8 per pound, whole brisket half that.
This looks super fun. Eventuality I really want to make scratch made hot dogs but I don’t have a sausage packer yet.
Side note, after your super awesome 34 min thanksgiving video on Tuesday that was clearly a buttload of work i think pigs in a blanket is only fair for the thursday upload, even if they weren’t scratch made 😂 keep it up man! 🔥🇺🇸
Would be nice to see a BarS style hotdog with the chicken beef and pork . Great video
Man, you sure make some great looking dogs. Just like your sausage, great content and editing Bradley. I love the way you put every ingredient in the recipe. I will make some breakfast
country sausage someday using your recipes, thank you!
My local donut shops makes these humongous tho (everything’s bigger in Texas) but I love eating them with mustard 🔥
Your ween looks delish! I need to try
Little beer cheese dip would have been a sweeeeet top off to that fella
They look awesome Chud
PSA: you don't need to use the smoke tube, the Woodwind Pro has a cold smoke mode that lets you run the fan on the smoke box without firing the pellet grill itself.
A cool video idea that I’d love to see is the percentage of liquid used in sausage. I noticed that in a lot of medisterpølse recipes there’s roughly 30% water by weight of the meat, but other people in general sausage making tend to stick to 10% or 5%. Medister tends to use some kind of starch and egg as a binder, but I wonder if all sausages could use more liquid or if it interferes with the binding of the proteins. Another thing I’d like to see is this experiment but with gelatine powder mixed into the farce to see how gelatine works in a sausage, and if that enhances the experience or diminishes it.
we always called em' Oinkers In Pants
You are a true master of the sausage!! I love watching you tickle the casing. It will never get old and I do it when I make sausage as a homage.
Up in Pennsylvania Dutch land pigs in a blanket is usually pork wrapped in some kind of cooked cabbage. yours looks much better!!
it's just a sausage in the dough. When almost done, sprinkle sesame seeds on top
grind with the spice mix....avoids overworking the meat
Overworking the meat in an (pseudo) emulsified sausage? Not gonna happen, bruh.
I mean while everyone else is making suggestions and your making your own sausage let's take this to the next level with some jalapeno cheddar sausages.🤤
I’m from Texas and I was a teenager before I found out what a pig in the blanket was, my mom was from Ohio and she made pigs in the blanket but it was seasoned ground beef and rice rapped in cabbage leaves then put in a sheet pan and covered in sour kraut and baked until the rice was cooked through
Great idea for a pot luck, tailgating, etc.....or just because! Since the dogs were scratch made, I guess you get a pass on being a slacker with the pastry! :)
Can’t wait to make this. I have a request if you see this. Along the same lines as this but a pepperoni twist cheesy bread
Hands down my favourite snack and with your snack stick pepperoni and a cheesy bread wrapped around would be unreal!
Try them with bacon instead of pastry for a real treat. UK style.
HEB is a game changer for Texan BBQers
you should do a grinder cleaning video
Christmas is next month. I’ve still got my fingers crossed for a tamale video
Hi from Aus! Love your work legend!
Every animal hot dog is a must for future video.
Start making a list....
What about blankets in pigs?
WEEN GAME STRONG, BRAD
Next, make a pilgrimage to West, TX and then make some kolaches.
Next up, Texas sausage rolls?
Chudley, could you do a chuck short rib video?
PEZ Dispenser?
Awesome
Just made some puff pastry, I highly suggest a test run or two. Seems so simple but it’s not. 👍🖖
Kolaches should be next Bradley
if you really wanted to make your own puff pastry, for pigs in a blanket you could also make "scotch" or "blitz" puff pastry, 70% of the lift for 20% of the work. (I'd probably buy the croissant dough too, its tasty)
I swear sometimes I just watch these vids for the ‘official taste test’. 😂
For the algorithms bay bay!!!!!!
I like to use breakfast little sausages
Which size MEAT grinder is that?
He has a link to it in his notes
Would be good to wrap the sausage in bacon and cheese within the pastry
Looks Yummy !!!!
They are called KOLACHES IN TEXASS!!!
I figured pigs in blankets was sausage wrapped in bacon
Bugs bunny!
Those would've been good with some jalapeños and cheese
did you get stung by a bee?
❤❤
forgot the cheese
If one of your neighbors decides to move, please let me know
The UK really out does the US on Pigs In Blankets. We wrap them in bacon instead 😂
Buddy we just call that a street dog, we have ‘em
@@lucasreid4443 not like we do, they’re magical here because they only come out at Christmas🎅 😂
1 thing the UK does better than the US.
Tried to make hot dogs from scratch this past weekend and my emulision broke and leaked out all of the fat.
Love your show, but spicy ketchup come on man where is the mustard you Gotta have spicy mustard there’s just no two ways about it…..
I love how “from scratch” is just the hot dogs and not the “blanket.” 99% of cooks would for sure go the inverse for from scratch pigs in a blanket.
"Just the hot dogs".
Mans has never made a dough of any sort in his life but he’s a critic online. 😂
I always wanted to eat a pig in a blanket…in a blanket.
You just wash all the smoke flavor off of them
Isn't this a sausage roll? Pigs in blankets are sausages wrapped in bacon! Love you Brad.
Agreed a pig in a blanket is the sausage wrapped in bacon!
Could be a regional thing, I live in northeast US and we call what he made pigs in a blanket as well
Pigs in a Blanket in Texas.
Pigs in a blanket in Texas are not wrapped with bacon lol. That does seem to be tasty however I might try it.
Yeah what chud does here is pigs in a blanket in Texas. You may also see them called kolaches.
Yooobuutdoobadoo
Bugs Bunny from Space Jam.
👢🐍
Those wieners weren't tiny. If anything I'd call them average. And it was probably a little colder than usual. Its usually bigger than that, okay? I'm just nervous right now.
I always thought it was lips and assholes🤷🏻♂️
Hi
cow lung liver tripe intestines feet tasty for me
WEEN GAME TOO STRONK
Runza
Algorithm, bruv
time to start prepping indoors m8 those flies crawling all over the meat is disgusting, its like your a 6 year olds eye in Ethiopia ffs !
Hey let's get the thumbs up if you think he should make Kalachi's next
add that fly @1:15 for some extra protein