A Childhood Comfort Food Gone Paleo
This meal is another take on a comfort food classic from our Executive Chef. Whenever we think she’ll be stumped recreating our childhood favs she shocks us with a new creation. I remember being on a vacation with my family when I was little. We stopped for breakfast somewhere and they had “pigs in a blanket” on the menu. Despite the title and the imagery that popped into my head, mom ordered them anyway for me to try. To my surprise, they were delicious! Of course that dish wasn’t Paleo like this one. However, since that moment, whenever I hear the phrase I think of that time and the memories associated with that day. Pigs in a blanket refers to different sausages that are wrapped in pastry. Mostly, they are served as an appetizer. The dough that Chef created for this Paleo version is probably my favorite part of this appetizer and reminds me of the original pancake wrapped sausage of my youth.
What’s a Paleo Pig in a Blanket?
Well, if you’re Paleo on the Go, you start with Pederson’s Whole30 Approved Uncured No Sugar Smoked Kielbasa. It’s our obvious choice for the delicious sausage center because Pederson’s meat is humanely raised containing no antibiotics or growth stimulants and the pigs are fed no animal by-products. Their kielbasa is “Minimally processed, no preservatives, no artificial ingredients, no added nitrates or nitrites, no gluten, no lactose, no MSG, and no added sweeteners“. This Kielbasa is great to have on hand for those times you need something savory and delicious.
As I mentioned above, the No Sugar Smoked Kielbasa is great, but the star here for me is the “blanket”. Almond flour makes this a paleo approved pastry but adding a touch of honey makes it irresistible. Pigs in a blanket are great for back to school. Make them and freeze them for the kiddos. Pop them out when you’re in a time crunch for a quick dinner. Looking for additional uses? The next time you are having friends over for drinks or just need a little comfort food snack, give this recipe a try!
Paleo Kielbasa Pigs in a Blanket
- 1 tablespoon active dry yeast
- 1 tablespoon raw honey
- 1/4 cup warm water
- 3/4 cup almond flour
- 3/4 cup potato starch
- 3/4 teaspoon sea salt
- 1 tablespoon olive oil
- 1 egg white
- 1 T. apple cider vinegar
- 1 Pederson’s Kielbasa, sliced into ¼” disks
- In a warm bowl combine the yeast, honey, and warm water and whisk to combine.
- Let sit for a good 5 minutes. It will get foamy and active.
- In a small bowl, combine olive oil, apple cider vinegar, and egg white.
- In a medium bowl, whisk to combine the almond flour, potato starch, and sea salt.
- Once the yeast is foamy, add the wet and dry ingredients to the bowl and mix for 30 seconds, scraping down the bowl once to make sure it’s all incorporated.
- Scrape down the bowl with a rubber spatula again to gather the dough together. It will not look like regular dough - it is much wetter.
- Use the spatula to get it into as much of a ball as possible.
- Cover and allow it to sit for about an hour in a warm place.
- Preheat oven to 400.
- Lightly oil a sheet of parchment paper.
- Slice the kielbasa into ¼” thick slices.
- Spoon the dough into the palm of your oiled hand and put a kielbasa disk on it and wrap the dough around it as best you can. It’s pretty sticky.
- Lay each dough wrapped kielbasa bite onto the oiled parchment.
- Carefully transfer the parchment with the dough onto the greased parchment lined sheet pan.
- Bake at 400 until golden brown, turning once halfway through – about 12 minutes total.