Recipes

There will be an all-out blitz for this creative take on pigs-in-a-blanket. Get the full menu of tailgate goodies from the Fall 2009 issue of WV LIVING magazine in "Tailgate Touchdown."

1 pound Cheddar Lit’l Smokies cocktail sausages

3 (12-ounce) cans junior size buttermilk biscuits

Dijon mustard

Preheat oven 400°. Place individual biscuits on ungreased cookie sheet, slightly shaping them into elongated football shapes. Put one cocktail sausage in the center of each biscuit. Bake 8 to 10 minutes or until golden brown. Using Dijon mustard, draw three laces across top. Serve with your favorite assortment of relishes and dips.