pigs in a blanket

As I wrote in a previous post, we hosted some friends for a small gathering. Andy had the good idea of making pigs in a blanket, so I decided to use Claire Saffitz’s recipe, which uses brioche dough for the breading! Brioche is certainly not my favorite dough to work with, as it’s soft and very fatty, so it’s a mess. But this was worth all the trouble, even if my wrapping skills were not ideal. The dipping sauce, which I thought was fine, was apparently a very big hit. Nearly equal parts sour cream and spicy brown mustard, a smidge of honey, and salt and cayenne to taste. These were a bit hit, so I’ll probably be making them again for our next gathering!