Sourdough Discard Pigs in a Blanket

Mini sausages wrapped in a sourdough discard dough instead of crescent roll dough, the tang cuts through the richness of the sausage more than a plain dough would.

This is our go-to party and game day appetizer. My husband and I love hosting, and these are always the first thing to disappear off the tray when friends come over.

Makes: 24

Prep Time: 30 minutes

Cook Time: 20 minutes

Rise Time: 1-3 hours prior to wrapping, 30 minutes after wrapped around mini sausages

Total Time: About 3 hours 20 minutes

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Ingredients:

Cup measurements are approximate. For the most accurate results, especially with the flour, use a kitchen scale and the gram amounts above.

For the Dough:

• 150g warm water (about ⅔ cup)

• 60g sourdough discard (about ¼ cup)

• 1 egg

• 1g sugar (about ¼ tsp)

• 4g active dry yeast (about 1¼ tsp)

• 6g salt (about 1 tsp)

• 36g unsalted butter, melted (about 2½ Tbsp)

• 300g all-purpose flour (about 2½ cups)

For Toppings:

• 1 egg, beaten (for egg wash)

• Sesame seeds (optional)

Instructions:

1. Activate the Yeast:

   • In a bowl, mix warm water and yeast. Let sit for 5-10 minutes until frothy.

2. Combine Ingredients:

   • Add sourdough discard, egg, sugar, salt, and melted butter to the yeast mixture. Mix well.

3. Make the Dough:

   • Gradually add flour and mix in a stand mixer on low for 5-8 minutes, or knead by hand for 10-12 minutes until smooth and elastic.

4. First Rise:

   • Form the dough into a ball and place it in a greased bowl. Cover with a towel and let rise for 1-3 hours, or until doubled in size.

5. Prepare the Dough:

   • Once risen, punch down the dough to release air bubbles. Roll the dough into a thin rectangle and cut into 24 evenly sized pieces.

6. Wrap the Sausages:

   • Wrap each piece of dough around a mini sausage or hot dog, placing them on a parchment-lined baking tray.

7. Second Rise:

   • Cover the tray with a towel and let the wrapped sausages rise for an additional 30 minutes.

8. Preheat and Bake:

   • Preheat your oven to 375°F (190°C). Before baking, brush the tops with the beaten egg and sprinkle with sesame seeds if desired.

9. Bake:

   • Bake for 17-20 minutes until golden brown.

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Additional Tips:

• Serving Suggestions: Serve with mustard or ketchup for dipping.

• Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days.

• Reheating: To reheat, place in a preheated oven at 350°F (175°C) for about 10 minutes.

Nutritional Information:

Approximate values per serving:

• Calories: 120

• Total Fat: 7g

• Carbohydrates: 10g

• Protein: 4g

Enjoy these delicious sourdough pigs in a blanket as a fun snack or appetizer for any occasion!