Pigs-in-a-Blanket, Wee! Wee!

Major news! 
I've cracked the code on what to my mind is a very American breakfast. We would always have little piggies nestled in a blanket on the weekends, when visiting my sister and her family or for a special treat when I was a kid, warm and fluffy from the Brookshire Bros. bakery. I know it's not a delicacy but these are the things you miss when living abroad. All the years I lived in Ireland I couldn't make pigs-in-a-blanket because while I could find the unbaked croissants there were no sausages remotely like 'little smokies'. Everyone knows you have to have a little smoky to make a piggie!

Here's how my eureka happened. I went to dinner at Mme Bonne Amie's house last week and she served hot dog sausages cut up in small pieces and tucked inside fluffy pastry. It was similar to a piggie but the weiner was all wrong. I've had these as starters before from the freezer giant Picard doused in mustard, coated in tomato paste and other varieties so I knew they wrapped sausages in flaky pastry.

Here is where it all came together for me...the big moment, I know, it's very exciting, non?
First, I remembered that I'd seen cocktail sausages and the packet said they were smoked. Note to self.
Second, Mme Bonne Amie said she used a certain type of pastry from the refrigerated section to make hers.
Third, I realized that just because the croissants aren't already cut into little perforated triangles for me like in the good old US of A doesn't mean I can't cut them into triangles myself. I know, I'm not too bright. Maybe  you've already thought of this one thousand times over and have been eating pigs-in-a-blanket to your heart's content, laughing wee, wee, wee all the way home.
For me, it took a bit longer. But now I know and there's no turning back. I'm planning so many lovely things with my newfound knowledge.

This morning I made authentic piggies for my American kids; at least that's what their passports say but I'm beginning to wonder because they didn't remember ever eating pigs-in-a-blanket and couldn't see why I was so ecstatic. They did, however want to put ketchup on them so that made me feel better.
When I opened the packet of smoked sausages they were covered in jelly...what is it with the Frenchies and jelly on their meat? Don't let this put you off, it certainly didn't bother the Baby who ate two before I could grab them out of his piggly-wiggly fingers, just wipe them off before you roll them in your pastry triangles.

That's all from this end for today.

Magic Ingredients to make non-fussy, authentic Pigs-in-a-Blanket follow:

1 packet 'La Cocktail' weiners 'Fumee au bois de hetre' (beech-smoked)
1 packet Pate Feuilletee

Take pastry out of the fridge for 10 minutes before working with it. Unroll and cut it in half and then fold and cut into triangles just like the dough boy does for you with his little perforations. Who needs the dough boy when you've a pizza cutter anyway?
Place your de-jellied cocktail sausages inside and roll up into a pretty little blanket with one triangle tip coming to a point in the middle of the sausage.
Bake on parchment paper at the recommended temperature and time.

Warning: Do Not Use plain hot dog weiners because it just won't be the same no matter what anyone says. Trust me.