Cochons américains dans des couvertures

American pigs in blankets consist of sausages that are wrapped in dough and baked until the dough develops a golden-brown color. The earliest written mention of pigs in blankets can be found in Betty Crocker's 1957 book called Cooking for Kids. Popular in the United States and Canada, pigs in blankets are typically small and served as an appetizer or finger food at parties, when they are traditionally accompanied by mustard or aioli.