The Dutch language has its own unique words and phrases for many common foods. One such dish is the classic pig in a blanket, which is a sausage wrapped in pastry. In Dutch, this dish has a different name that translates literally to “sausage in a coat”.
To understand the Dutch term for pig in a blanket, it helps to first look at the dish itself. A pig in a blanket is a simple but tasty party food consisting of a hot dog or other sausage that is wrapped in dough or puff pastry and then baked. This blankets the sausage in a light, flaky crust.
Common variations on the basic pig in a blanket include using croissant dough, biscuit dough, phyllo dough, or even pizza dough instead of puff pastry. The sausage itself can also be substituted with alternatives like breakfast sausages, bratwurst, Italian sausage, or vegetarian sausage substitutes.
This dish likely originated in the United Kingdom, but became popular in America during the early 20th century. It is still commonly served as an appetizer or side dish at potlucks, parties, and other gatherings today.
Now that we understand what a pig in a blanket is, we can look at what it is called in the Dutch language.
The Dutch Term for Pig in a Blanket
In Dutch, the literal translation of “pig in a blanket” is “varken in een deken”. However, this term is not commonly used to refer to the food dish. Instead, the most common Dutch name for a pig in a blanket is “worst in een jasje”.
Let’s break down the translation:
– Worst = Sausage
– In = In
– Een = A/An
– Jasje = Little coat
So the direct translation is “sausage in a little coat”, which cleverly captures the image of a sausage snuggled into a covering of pastry. This whimsical name echoes the appearance of the dish itself.
The word “worst” can refer to any type of sausage. The diminutive “jasje” implies a small, thin coat of dough wrapped around the sausage.
Some less common variations on the Dutch name for pig in a blanket include:
– Worst in deeg – “Sausage in dough”
– Geklede worst – “Dressed sausage”
– Worstbroodje – “Sausage bread roll”
But the most ubiquitous is “worst in een jasje”, which succinctly describes the dish in just three Dutch words.
Reasons for Calling it “Worst in een Jasje”
There are a few possible reasons why the Dutch use the cute term “worst in een jasje” for pig in a blanket:
Describes the appearance
As mentioned, this name paints an accurate picture of a sausage snuggled into a covering of dough or pastry. The puff pastry blankets the sausage like a little jacket or coat, so “sausage in a little coat” makes sense. This is likely the main reason the name was chosen.
Distinguishes it from other dishes
Calling it “sausage in dough” or just “sausage roll” could be ambiguous, as the Dutch have other foods like saucijzenbroodje (sausage roll) and frikandelbroodje (fried sausage roll). Using the specific name “worst in een jasje” avoids confusion with similar dishes.
It’s cute and catchy
The name “worst in een jasje” has a cute rhyming sound and cadence that makes it fun to say. This also makes it more memorable and marketable than some of the plainer names like “sausage in dough”. The imagery and playfulness of the name has appeal.
Pastry coating is unique
Unlike some other sausage dishes, the delicate pastry “coat” is signature to a pig in a blanket. So highlighting this coat as the distinctive characteristic makes sense.
So in summary, the Dutch name captures the appearance, distinguishes it from similar foods, is cute and catchy, and focuses on the pastry wrapping that makes it unique. These reasons help explain why it became the common choice.
History of the Dish in The Netherlands
Pig in a blanket actually has rather recent Dutch origins, first appearing in the Netherlands in the mid-20th century. Originally, it was made with slices of white bread wrapped around smoked sausage.
The dish gained popularity across Europe and began appearing in Dutch cookbooks by the 1960s and 70s. Over time, the puff pastry version that we know today emerged as the standard. But the original name “worst in een jasje” stuck, even as the exact ingredients changed.
Here is a brief timeline showing the history of the pig in a blanket in Dutch cuisine:
1900s
– Dish first created in the Netherlands using bread slices and smoked sausage
1940s-1950s
– Gains popularity at parties and gatherings in the post-war years
1960s-1970s
– Starts appearing in Dutch cookbooks like Koopmans Kookboek
– Begins replacing bread with pastry wraps
1980s-Present
– Pastry-wrapped version solidifies as the standard
– “Worst in een jasje” becomes the common name
– Remains popular today as an appetizer and snack
So while the dish was likely inspired by the classic British “pigs in blankets”, it did not take long for it to become a staple of Dutch cuisine in its own right. The unique name “worst in een jasje” reflects this evolution.
Regional Variations Within The Netherlands
While “worst in een jasje” is the standard name used across The Netherlands, some subtle regional variations exist as well.
Southern Regions
In the southern provinces of Noord-Brabant and Limburg, the term “worstenbroodje” is sometimes used. This translates as “sausage bread roll” and references the bread wrap originally used to make the dish in these areas.
Northern Regions
The northern areas of Friesland and Groningen use the name “snackworst in deeg”. This translates as “snack sausage in dough” and uses the regional word “snackworst” for sausage.
Amsterdam
You may hear it called “smeerworst in deeg” in Amsterdam, which substitutes the local word “smeerworst” meaning spreadable sausage. “Smeer” refers to the soft texture.
The Hague
Residents of the Hague sometimes use the term “broodworst”, meaning “bread sausage”, referring to the white bread originally used.
So while subtle differences exist, “worst in een jasje” can be understood everywhere as the Dutch equivalent of a pig in a blanket. The regional names often refer back to traditional local ingredients.
Use in Dutch Cuisine Today
Today, worst in een jasje remains a popular appetizer, side dish, and snack across The Netherlands:
Parties
It is still commonly served at parties and gatherings as an easy hot appetizer. The miniature size makes them perfect finger food.
Gatherings
You will see it at informal get-togethers, buffets, potlucks, and other events where bite-sized snacks are welcome.
Sporting Events
Dutch sports fans often enjoy worst in een jasje as a game day bite. The portability and flavor make them well-suited to matches.
School Events
Many school fundraisers and festivals in The Netherlands sell freshly baked worst in een jasje.
Hostess Gifts
Bringing a tray of worst in een jasje is a common hostess gift for casual house parties and get-togethers.
The classic combination of sausage and pastry makes worst in een jasje a versatile snack. The Dutch continue to embrace this food as a party staple with its charming nickname.
Similar Dishes in Other Cultures
The concept of a sausage baked into a pastry coating exists in many other cultures worldwide. Here are some examples of similar dishes using local ingredients:
Kolachky (Czech Republic)
– Sausage or ham wrapped in yeasted sweet dough or bread
Pølse i svøb (Denmark)
– Sausage or hot dog rolled in puff pastry
Pigs in a Blanket (UK/USA)
– Sausage baked in puff pastry or croissant dough
Würstchen im Schlafrock (Germany)
– Sausage in puff pastry, translates to “sausages in nightgowns”
Sai mai bao (China)
– Steamed buns filled with sausage or other meat
So while ingredients and names vary, combining meat and baked dough seems to be universally appealing. The Dutch worst in een jasje puts its own spin on this beloved concept.
Recipe and Cooking Tips
Making the perfect worst in een jasje takes just a few simple steps:
Ingredients
– Puff pastry
– Pork sausage (bratwurst, Italian, etc.)
– Egg wash
– Sesame seeds (optional)
Equipment
– Baking sheet
– Parchment paper
– Rolling pin
– Knife
Instructions
1. Preheat oven to 400°F.
2. Roll out puff pastry on floured surface into rectangle. Cut into strips.
3. Wrap pastry strips around raw sausage. Seal seams with egg wash.
4. Place on parchment-lined baking sheet. Brush with more egg wash and sprinkle with sesame seeds (optional).
5. Bake 15-20 minutes until puffed and golden brown.
Cooking Tips
– Choose high-quality, thawed puff pastry for best results
– Cold sausage is easier to wrap than room temperature
– Seal seams thoroughly to prevent leaks
– Bake at high heat for puff pastry to properly rise
– Don’t overcrowd baking sheet or they may not brown evenly
Serving Suggestions
– Offer a selection of dipping sauces like mustard, ketchup, or mayo
– Garnish with chopped fresh parsley or chives
– Pair with fried foods like frites or bitterballen for a hearty Dutch meal
Now that you know how to make them, enjoy serving worst in een jasje at your next gathering! The cute name and tasty flavor will make them a hit.
Conclusion
In summary, the beloved dish known as a pig in a blanket in English takes on a charming Dutch name – worst in een jasje. This translates to “sausage in a little coat”, capturing the image of a sausage tucked into a blanket of pastry dough.
While the exact ingredients have evolved over time, the name has stuck. It differentiates the dish from similar foods, while also being cute, catchy, and descriptive. Subtle regional variations exist, but worst in een jasje is known and enjoyed by Dutch people across the nation as a quintessential snack.
Next time you make these tasty appetizers, call them by their proper Dutch name. Sharing a worst in een jasje with friends allows you to add some charming Dutch flair to your cooking!
