The origin of the phrase "pig in a poke" has nothing to do with food. It actually refers to a scam from the Middle Ages in which a pig was offered for sale. The pig was transferred in a poke, or sack, and was usually substituted with a cat or puppy unbeknownst to the buyer. Letting "the cat out of the bag" would reveal the scam. The modern and more well-known meaning is a recipe that involves hot dogs or sausages baked in some sort of bread or biscuit, and is a favorite of children.
Things You'll Need
- Eight sausages
- 1 cup milk
- 1 cup flour
- 1 egg
- Pinch salt
- 2 packs hot dogs
- 4 tubes biscuits
- 6 slices cheddar or American cheese
Brown the sausage, leaving them slightly undercooked. They should be lightly brown. They will cook completely in the oven.
Mix flour, milk, egg and salt together to create the batter. Grease a 9-by-9-inch pan and pour the batter in. Arrange the sausages on top of the batter in two rows. Alternatively, you can put the sausages in the pan first and pour the batter over the top of the sausages.
Bake at 350 degrees until the batter is browned lightly, about 45 minutes.
A quicker, easier method of making pigs in a poke uses precooked hot dogs and commercially available biscuit batter. Cut each hot dog in half lengthwise. Make a lengthwise slit in each half, being sure not to cut through the skin. Slice the cheese into long slices, and stuff a slice into each dog's slit.
Flatten one of the biscuits, and lay a hot dog half cheese down on it. Fold the dough around the hot dog, and pinch the ends. Repeat with the remaining hot dogs.
Place the wrapped hot dogs on a cookie sheet and bake in the oven at 425 degrees until golden brown, about 15 minutes. Allow to cool before serving. To store leftovers, wrap in aluminum foil and freeze.
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