• A Taste of Down Home

Tailgating with a Twist: Brown Sugar Glazed Pigs in a Blanket and Sausage Balls

September 25th is ‘National Cooking Day’, and College Football begins on September

26th, so what better way to celebrate than by preparing a couple of tasty appetizers for your

tailgate party!

I am so excited and have been anticipating the start of College Football for months now. Although you may not be able to attend many games this year due to COVID-19, you can still have festivities at home that your guests will enjoy. You don’t have to be in the parking lot at the game to tailgate, you can create that experience right in the comfort of your own home. For me, tailgating is half of the fun at a football game because I love to eat! Haha.

I wanted to share a couple of quick and easy appetizers you can try at your next tailgate party. These appetizer recipes are classics. I know there are numerous ways to prepare them, but these recipes add a minor twist that I believe you will enjoy.

The first one is my version of sausage balls. The secret ingredient in my sausage ball recipe is a stick of melted butter. In times past, I have tasted sausage balls that are very dry, but the butter in this recipe makes them very moist and flavorful. They are so highly addictive that I eat them for breakfast and sometimes even for supper. They are also great for tailgate parties, wedding receptions, and potlucks.

The second recipe is one that I found online at plainchicken.com, and it is called, Glazed

Pigs In a Blanket. This recipe is not your traditional pigs in a blanket recipe because it calls for the addition of brown sugar, which gives them an uncharacteristic sweet flavor. The combination of the caramelized sugar and the Dijon mustard takes these pigs in a blanket to a whole new level. I highly suggest giving them a try at your next party!


Greg’s Sausage Balls


1 - Roll sausage, uncooked

2-1/2 cups Bisquick

2 – cups of sharp cheddar cheese, shredded

1 – stick of butter, melted


  1. Preheat oven to 350 degrees.

  2. Shred the cheese on a box grater.

  3. Combine the cheese and Bisquick-mix well. Add the sausage and the melted butter.

  4. With your hands, combine the mixture until it starts to come together and form a ball.

  5. Roll in 1” inch balls, and place on a greased, rimmed baking sheet.

  6. Bake for 30 minutes, or until golden brown, (Ovens may vary).


  • If you prefer spicier sausage balls, you can use spicy sausage.

  • You can use per-shredded cheese, but they taste better with freshly grated cheese.

  • You do not cook the sausage before putting it in the mix.

  • These can be frozen and cooked as needed. Just add additional cooking time.


Glazed Pigs in a Blanket


1 (8-count) tube refrigerated crescent rolls

1 (4-count) tube refrigerated crescent rolls

1 (14-oz) package of little smokies

¼ cup Dijon mustard

½ cup butter

2 Tbsp brown sugar

1 Tbsp Dijon mustard

1 Tbsp Worcestershire sauce

1 Tbsp poppy seeds


  1. Preheat oven to 375 degrees.

  2. Lightly spray a 9x13 pan with cooking spray.

  3. Unroll both cans of crescent rolls; separate into 12 triangles.

  4. Spread a heaping teaspoon of Dijon mustard on each triangle.

  5. Cut each triangle lengthwise into 3 narrow triangles.

  6. Place sausage on wide side of each triangle. Roll up and place in prepared pan.

  7. In a small saucepan combine butter, brown sugar, 1 Tbsp Dijon mustard, Worcestershire and poppy seeds.

  8. Bring to a boil and pour over pigs in a blanket.

  9. Bake uncovered for 25 to 30 minutes, until golden brown.



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