Pigs in a blanket are a popular appetizer or side dish consisting of small sausages wrapped in dough or pastry. They go by different regional names throughout the United States. In the South, pigs in a blanket are typically referred to as “mini smoked sausages wrapped in biscuit dough” or simply “little smokies”.
Other Common Names for Pigs in a Blanket
While “little smokies” is the predominant term in the South, pigs in a blanket are known by various colloquial names and variations across different regions of the U.S:
- Pigs in a blanket – The most common nationwide name
- Mini hot dogs in biscuit dough – Used in some parts of the Midwest
- Franks in a blanket – Popular in areas of New England
- Wiener winks – Used in certain areas of the West Coast
- Devil dogs – A name used mainly in New Jersey and parts of New York
So while pigs in a blanket are nearly universally recognized, the specific regional nicknames given to them can vary greatly.
Why Are They Called “Little Smokies” in the South?
The term “little smokies” is used for pigs in a blanket throughout the Southern United States. This name refers to the type of sausage typically used in the dish in the region.
Smokies are smoked sausages that have a characteristically seasoned, smoky flavor profile. The smoking process gives them their distinctive taste.
Little smokies are mini or cocktail-sized smoked sausages. They are commonly used as the “pig” in Southern pigs in a blanket recipes.
Some of the most popular types of little smoky sausages used include:
- Mini smoked kielbasa
- Cocktail smoked andouille sausage
- Mini smoked bratwurst links
The smoky, savory flavor of these small sausages when combined with fluffy biscuit dough makes for a delicious hot appetizer. So the use of smoked “little” sausages is what gives pigs in a blanket their distinctive designation as “little smokies” in the South.
Regional Differences in Pigs in a Blanket
While the blanket or wrapping remains largely the same, the type of sausage used in pigs in a blanket varies from region to region. Here are some of the key differences:
| Region | Sausage Used |
|---|---|
| South | Smoked mini sausages (“little smokies”) |
| Midwest | Mini hot dogs |
| Northeast | Mini breakfast sausages |
| West Coast | Cocktail wieners |
The dough wrapping also ranges from biscuit dough, bread dough, pizza dough, pie dough, or puff pastry depending on the region.
Other Distinctively Southern Variations
In addition to little smoky sausages, there are some other variations that make pigs in a blanket uniquely Southern:
- Use of biscuit dough – Flaky, buttery biscuit dough is the quintessential wrapping for Southern pigs in a blanket instead of other types of dough.
- Sides – Little smokies are often served alongside classic Southern sides like cornbread, greens, baked beans, coleslaw, and potato salad.
- Dip – A common condiment for mini smoked sausages in the South is barbecue sauce or another savory dipping sauce.
Best Practices for Making Southern-Style Pigs in a Blanket
Here are some tips for nailing the preparation of Southern pigs in a blanket:
- Use high-quality, fresh mini smoked sausages, ideally from a local butcher shop. This ensures the best flavor.
- Make the biscuit dough from scratch rather than using a can or frozen dough. Homemade is flakier and tastier.
- Roll or pat out the biscuit dough thin so it cooks faster and gets crispy.
- Wrap the sausage tightly in the dough to prevent leaks while baking.
- Bake at 400°F for 13-15 minutes until the biscuit dough is golden brown.
- Brush with butter or serve with your favorite dipping sauce.
Popular Southern Pigs in a Blanket Recipes
Here are 3 classic and creative recipes for making little smokies in the South:
1. Basic Southern Little Smokies
This recipe sticks to the simple traditional combination of mini smoked sausages wrapped in biscuits.
Ingredients:
- 1 pound mini smoked sausages
- 1 can refrigerated biscuits (10 count)
- 2 tablespoons melted butter
- 2 tablespoons honey mustard or BBQ sauce, for serving (optional)
2. Little Smokies in Jalapeno-Cheddar Biscuits
This unique spin incorporates spicy, cheesy jalapeno-cheddar biscuits for a kick of flavor.
Ingredients:
- 16 oz. mini smoked sausages
- 1 cup (2 sticks) unsalted butter, softened
- 8 ounces sharp cheddar, shredded (about 2 cups)
- 1 jalapeno, finely chopped
- 2 1⁄4 cups flour
- 1 Tbsp sugar
- 1 1⁄2 tsp baking powder
- 3⁄4 tsp salt
- 3⁄4 cup cold buttermilk
3. Bacon-Wrapped Little Smokies
For an indulgent twist, these bake mini sausages wrapped in bacon instead of biscuit dough.
Ingredients:
- 1 lb. little smokies
- 8 slices bacon, cut in half
- 1⁄4 cup brown sugar
- 1 Tbsp chili powder
- 1 tsp cayenne pepper
- 1⁄4 tsp salt
Where to Find the Best Pigs in a Blanket in the South
Here are some top spots around the South to sample exemplary pigs in a blanket:
- Husk Restaurant (Charleston, SC) – Featured on appetizer menus with innovative doughs and dipping sauces
- Prince’s Hot Chicken Shack (Nashville, TN) – A local favorite hot chicken joint serving them alongside fiery fried chicken
- Little Goat (Atlanta, GA) – Chef Stephanie Izard puts a creative spin on the classic snack
- The Loveless Cafe (Nashville, TN) – A Nashville institution offering melt-in-your-mouth little smokies
- Commander’s Palace (New Orleans, LA) – Elevated little smokies with Cajun flair are a signature bite
Conclusion
In summary, pigs in a blanket are referred to as “little smokies” in the South, owing to the use of small smoked sausages. The combination of smoky mini sausages wrapped in fluffy, homemade biscuit dough is a beloved Southern appetizer. While the core concept remains the same, regional variations in the sausage and dough result in delightful riffs on the classic pigs in a blanket.