Hors d’ouvre platter often includes canapes, crudites, snacks, cheese, sausages, dumplings, bruschetta and the much sought after on the platter, pigs in a blanket. The rave for Pigs in blankets known to have died down a couple of years back is now reported to be back, restoring its early vogue in the cocktail parties.
Facts provide that these baked hors d’ouvres have many variations with some wrapping the pork sausage with phyllo, wanton strips and some with bacon strips. Apparently, the sausages are now appearing with chorizos, salmon, kebab rolls and of latest fruit and vegetable sausages.
The typical preference of consumers for styling bite-sized foods with flavor to go with their cocktails served during the cocktail hour, is leading the chefs to seriously renovate them and make the match of the prized pigs in blankets worth a pair. To catch-up with this rising demand of the most versatile hors d’ouvres, readymade food sector has begun to export pigs in blankets to UK and Spain, which has reportedly pushed up the revenue of readymade foods sector.
Via: NY Times
