When I spotted these adorable little piglets on Stephanie‘s beautiful blog Girl Versus Dough, I had to try it! Besides being off-the-cuteness charts, the recipe looked easy, and I knew they would be a big hit at any Dutch Oven Gathering. I can’t wait to make them for my granddaughters the next time we see them. 
The dough is very easy to make with very little kneading, but shaping the piggies does take a little bit of time to make the ears, snout, and tail. The results are worth it!
Ingredients
- 1 cup milk
- 1/4 cup sugar
- 1/4 cup vegetable oil
- 1 1/4 teaspoons active dry yeast
- 3 cups all-purpose flour
- 1/4 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoons salt
- 1 jar Marinara Sauce
- 4 Cooked Sausages
- 1 Egg, beaten
- Whole Pepper Corns or Cloves
- Kosher salt
Servings: Stuffed Piggies
Instructions
- Prepare a 16-inch camp Dutch oven with a thin layer of vegetable oil or a round of parchment paper.
- In a small Dutch oven, mix together milk, sugar, and vegetable oil. Place over one or two hot charcoals and stir until liquid comes up to about 100 degrees Fahrenheit. Remove from heat and stir in yeast. Let it sit for several minutes until the yeast starts to foam and bubble.
- Pour warm liquid into a bowl, and stir in 2 1/2 cups flour until a sticky dough forms. Cover tightly with plastic wrap and place in a warm, draft-free place for an hour to let the dough rise.
- Stir in baking powder, baking soda, and salt. Sprinkle remaining flour on a clean surface and gently knead for a few minutes until the dough is smooth and just barely sticky. (You may not need all of the flour.) Using a table knife or a bench scrapper, divide the dough into 13 pieces and roll into a ball.
- Slice the sausages into thirds for a total of 12 two-inch pieces. Flatten a ball of dough into a circle that covers the palm of your hand and is thin around the edges and thicker in the middle. Place a piece of cooked sausage in the middle and wrap the dough around to cover the sausage completely, pressing the edges together. Cover with a damp paper towel. Repeat for the remaining sausage pieces.
- To make the snout, cut off a piece of dough that is about the size of a large pea and shape into a ball. Push two toothpicks into the ball to form the nostrils and then gently push the toothpicks with snout onto the dough-covered sausage balls. Leave the toothpicks in to hold the shape of the nostrils while the dough bakes.
- Cut off two small pieces of dough to make ears and press them into the dough. If they do not want to stick, dab a little egg on the bottom of the ear and use the tip of a toothpick to gently press it on. Roll a piece of dough into a 1/2 inch length to make the tail. Gently press it on the back of the pig, using egg wash if needed to secure it. Press two pepper corns between the ears and snout for the eyes. Place in the prepared camp Dutch oven. Apply egg wash and sprinkle with Kosher salt.
- Fire up a chimney full of charcoal. Place 14 hot charcoals in a circle the fits the outer diameter of the Dutch oven. Place the oven over the charcoal, add the lid, and make a double ring of hot charcoal around the edge of the oven, about 25 hot charcoals. Bake until dough is golden brown, about 20 minutes.
- Warm up the marinara sauce in a small Dutch oven over several hot charcoal.
- Enjoy!
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