Sweet Onion Pigs in a Blanket

Yield 4 to 8 entree servings


2 teaspoons canola oil
4 cups finely minced sweet onions
cup brown sugar
2 tablespoons apple cider vinegar
teaspoon salt
teaspoon freshly ground black pepper
1 16-ounce package hot dogs (8 hot dogs per package), drained
1 16.3-ounce tube refrigerated big biscuits (8 per tube)
Assorted mustards


  1. Heat oil in a large, heavy skillet over medium-high heat. Add onions and saute until lightly brown (about 8 to 10 minutes), stirring frequently.
  2. Stir in sugar, vinegar and seasonings.  Immediately reduce heat to low. Cook an additional 3 to 5 minutes or until most liquid evaporates, stirring occasionally.
  3. Allow to cool slightly.
  4. Pat hot dogs dry. Preheat oven to 350 degrees F.
  5. Separate biscuits and flatten each biscuit to measure 5 x 3 -inches.
  6. Place 1 tablespoon onion preserves in center of each biscuit. Top with hot dog.
  7. Wrap dough around each hot dog, leaving ends open. Gently press edges to seal.
  8. Place wrapped hot dogs, 1 to 2 inches apart, seam side down, on large shiny ungreased baking sheet.
  9. Bake in preheated oven for 15-17 minutes or until biscuits are light brown. Immediately transfer to cooling rack.
  10. Spoon additional onion preserves on top of each hot dog and/or serve warm with assorted mustards.

National Hot Dog & Sausage Council 


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