In the United States, pigs in a blanket are small hot dogs or other sausages individually wrapped in pastry, commonly served as an appetizer.

American cookbooks from the 1800s have recipes for "little pigs in blankets",[2] but this is a rather different dish of oysters rolled in bacon similar to angels on horseback.

The modern version can be traced back to at least 1940, when a U.S. Army cookbook lists "Pork Sausage Links (Pigs) in Blankets".

[4] Smaller versions of the dish are commonly served as an appetizer or hors d'oeuvre, sometimes with a mustard or aioli dipping sauce, or are accompanied by other foods during the main course.

In the Netherlands, Saucijzenbroodje [nl] is a puff pastry roll filled with seasoned minced meat.