The April 24 honors in the calendar of curious holidays from around the world combine a snack, the dough with sausage. At least when it comes to our transatlantic neighbors in the United States that this date as their National Pigs-in-a-Blanket Day celebrations. This blog article explains why this special day for sausages wrapped in batter deserves a permanent place in the collection of world culinary days and what it is all about. What is it about?
Who started National Pigs-in-a-Blanket Day?
If you take a first look at the available sources, most of the popular online calendars and websites on the subject of food holidays refer to an unsuccessful research into a possible initiator and the exact year of foundation.
Actually astonishing. Because on closer inspection, a lot speaks for the US food blogger John-Bryan Hopkins as the initiator of National Pigs-In-A-Blanket Day. Hopkins from Alabama has launched numerous food holidays of his own since 2005/2006 and, with his blog foodimentary.com, is a real authority on culinary holidays.
The oldest contribution to the Sausage in a Dressing Gown Day is from April 24, 2012; although it is not entirely clear whether this is actually the first edition of this culinary event. The data from Google Trends suggests that the search term National Pigs-In-A-Blanket Day generated the first relevant interest in organic search as early as March 2005 (see also the list of related links below).
Why does National Pigs-In-A-Blanket Day fall on April 24th in the United States?
In contrast, however, there is no reason for the selected date. Even against the background of the assumption that Hopkins is actually the initiator of this American honor day of sausages in a dressing gown, his post on foodimentary.com does not provide any justification for the chosen date of April 24th.
Rather, the American has pointed out in several interviews that the occasions of this culinary collection are placed either according to seasonal reference or the existing gaps in the calendar. This against the background that at the start of foodimentary.com he could only find 200 well-known food holidays and filled the remaining days with his own holidays (see also the list of related links below).
In the course of the research for the present article, I was unable to find out whether the Fashion Revolution Day, which took place on April 24, played a role here. But this is a well-known problem and shouldn’t prevent us from collecting a few facts about sausages in dressing gowns. 🙂
Kitchen knowledge: five international facts about sausages in a dressing gown
- A sausage in a dressing gown is a sausage baked in batter. Depending on the country and region, there are some differences.
- In North America, however, the name is by no means as clear as it might seem at first glance. The sausages in a dressing gown are also used here as a synonym for hot dogs (see also the day of the hot dog (English National Hot Dog) on July 23) or various combinations of sausages and types of dough. Accordingly, the pigs-in-a-blanket is also known there as Devils on Horsebacks, Kilted Sausages or Wiener Winks.
- The first written mention of a modern recipe for the pigs-in-a-blanket in the USA dates back to 1957 and Betty Crocker’s cookbook Cooking for Kids . Basically, however, it can be assumed that the combination of sausage wrapped in dough is much older. There are isolated references to England in the 17th century, where field workers ate this as a meal.
- In this respect, it is not surprising that the conceptual relationships are much clearer in Great Britain. Pigs-in-Blankets are in the UK small sausages or Chipolatas that are wrapped in bacon (see also the International Day of bacon (Engl. International Bacon Day) on 30 December). So here you do without the dough entirely. 😉
- In German-speaking countries, sausages in a dressing gown are also known under the names Hetewei (Bergisches Land), Wursthuller (Apolda) or Wurstwecken (South Baden).