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Veggie-Wrapped Paleo Pigs in a Blanket

May 21, 2022 · 12 Comments

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2 images of Veggie-Wrapped Pigs in a Blanket, one where they're on a parchment-lined baking sheet and one where 3 are dipped in mustard of ketchup and on a white plate
2 images of Veggie-Wrapped Pigs in a Blanket, one where they're on a parchment-lined baking sheet and one where 3 are dipped in mustard of ketchup and on a white plate

These Veggie-Wrapped Paleo Pigs in a Blanket are a fun and healthy appetizer!

Instead of puff pastry, little sausages are wrapped with vegetables like sweet potatoes or carrots.

Dip them in ketchup, mustard or BBQ sauce and you have an easy game day snack or party food.

Plus they’re naturally gluten-free and Paleo!

a plate of cocktail sausages wrapped in strips of sweet potatoes, carrots and parsnips

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Veggie-Wrapped Paleo Pigs in a Blanket

I love pigs in a blanket.

You love pigs in a blanket.

But some of us can’t tolerate the ‘blanket’ part due to its gluten.

But instead of trying to come up with a gluten-free or Paleo version of puff pastry to wrap around the little smokies, I wanted something both healthier and easier.

So it occurred to me: why not peel a sweet potato and wrap that around the cocktail weenies?

And it worked! After baking, the sweet potato becomes tender and a bit caramelized while the cocktail sausages stay plump and juicy.

So I tried it with other vegetables like carrots and parsnips and those worked too!

And for even more flavor, you can coat the veggies with ketchup, mustard or BBQ sauce before rolling them up. (This easy homemade BBQ sauce works well.)

They’re a quick and healthy game day snack that are also great for parties and potlucks.

What you need for Veggie-Wrapped Paleo Pigs in a Blanket

Ingredients:

  • 1 (12 oz.) package cocktail sausages (also called little smokies or cocktail weenies; note: these often contain some sugar, but since it’s such a small amount I don’t worry about it; I often use this brand)
  • 1-2 long, wide sweet potatoes (1 if you’re using other vegetables as well; 2 if you’re only using sweet potatoes, just to make sure you have enough ‘blankets’ for the ‘pigs’)
  • fine sea salt
  • freshly ground black pepper
  • Paleo cooking spray such as avocado, coconut or olive oil
  • Optional:
    • long, wide carrots and/or long, wide parsnips
    • ketchup, mustard and/or BBQ sauce

Equipment:

  • a cutting board
  • a vegetable peeler
  • a baking sheet
  • parchment paper
  • a small spatula, spoon or basting brush for spreading sauces on the veggie strips before rolling up the sausages (see instructions below)
  • toothpicks
  • a serving platter or plate
  • a small bowl for ketchup, mustard or BBQ sauce, if serving as a dip
on a white plate are 3 paleo pigs in a blanket (where the 'blankets' are strips of vegetables), dipped in mustard or ketchup

How to make Veggie-Wrapped Paleo Pigs in a Blanket

Step 1: Heat the oven to 400°.

Step 2: Line a baking sheet with parchment paper.

Step 3: Peel one side of the sweet potato and, without rotating it, keep peeling, creating long, wide strips. Repeat the same with the carrot and parsnip, if using.

a hand holding a vegetable peeler while it peels off a strip of a sweet potato

Step 4: Lay the strips on a cutting board. If any of the strips are too narrow, you can double up the layers, making sure to slightly overlap them.

Step 5: If spreading the strips with ketchup, mustard or BBQ sauce, do that now, using a small spatula, spoon or basting brush.

a hand holding a basting brush as it brushes mustard onto a slice of sweet potato on a brown cutting board

Step 6: Sprinkle the strips with salt and pepper (whether or not you spread the strips with one of the condiments).

Step 7: Place one of the sausages at one end of a strip and roll it up, securing it with a toothpick straight through the sausage until it comes out the other side. Place the wrapped sausages on the lined baking sheet.

2 hands holding a cocktail sausage as they wrap it up in a strip of sweet potato on a brown cutting board
a hand holding a little smokie sausage wrapped in a carrot strip and secured with a toothpick

Step 8: Spray the sausages with the cooking spray, then sprinkle each one with more salt and freshly ground pepper.

Step 9: Bake for 20-25 minutes, until the vegetables are just beginning to brown around the tips and edges. Remove from the oven.

Step 10: When cool enough to handle, you can either leave the toothpicks in (making them less messy to eat) or remove the toothpicks (making them more kid friendly). Arrange on a serving platter or plate.

Serve with ketchup, mustard or BBQ sauce for dipping and dig in!

little smokies wrapped in strips of sweet potato, carrot or parsnip, secured with toothpicks and lined up on a parchment-lined baking sheet

Make ahead

It’s best to bake the sausages immediately after wrapping them so the vegetables don’t dry out.

Story any leftovers in the fridge and eat within 5 days.

You can either bring them to room temperature or reheat them in a low oven (200-250º) for about 10-15 minutes.

Other recipes you might like:

  1. Easy Homemade BBQ Sauce
  2. Everything Bagel Guacamole-Stuffed Mini Peppers
  3. Spiced Candied Pecans
  4. Caesar Deviled Eggs
  5. Sticky Baked Apricot Wings
a white plate with a bowl in the center filled with mustard and around the bowl are veggie-wrapped cocktail sausages

Veggie-Wrapped Paleo Pigs in a Blanket

Don Baiocchi
This easy recipe is a fun and healthy snack or appetizer! Instead of the usual puff pastry, little sausages are wrapped with vegetables that become tender and caramelized in the oven. Serve with ketchup, mustard or BBQ sauce and you're party, potluck or game day get-together is all set!
5 from 6 votes
Print Recipe Pin Recipe
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Course Appetizer
Cuisine American
Servings 8 people
Calories 129 kcal

Ingredients
  

  • 1-2 long, wide sweet potatoes (see notes)
  • long, wide carrots (optional)
  • long, wide parsnips (optional)
  • ketchup, mustard or BBQ sauce, plus more for dipping
  • fine sea salt
  • freshly ground black pepper
  • 1 (12 oz.) package cocktail sausages (a.k.a lil' smokies, cocktail weenies, etc.)
  • cooking spray, such as avocado, coconut or olive oil

Instructions
 

  • Heat the oven to 400°.
  • Line a baking sheet with parchment paper.
  • Peel one side of the sweet potato and, without rotating it, keep peeling, creating long, wide strips. Repeat the process with the carrot and parsnip, if using.
  • Lay the strips on a cutting board. If any of the strips are too narrow, you can double up the strips, making sure to slightly overlap them.
  • If spreading the strips with ketchup, mustard or BBQ sauce, do that now, using a small spatula, spoon or basting brush (roughly one teaspoon per sausage).
  • Sprinkle the strips with salt and pepper (whether or not you spread the strips with one of the condiments).
  • Place one of the sausages at one end of a strip and roll it up, securing it with a toothpick straight through the sausage until it comes out the other side. Place the wrapped sausages on the lined baking sheet.
  • Spray the sausages with the cooking spray, then sprinkle each one with more salt and freshly ground pepper.
  • Bake for 20-25 minutes, until the vegetables are just beginning to brown around the tips and edges. Remove from the oven.
  • When cool enough to handle, you can either leave the toothpicks in (making them less messy to eat) or remove the toothpicks (making them more kid friendly). Arrange on a serving platter or plate. Serve with ketchup, mustard or BBQ sauce for dipping and dig in!

Notes

You’ll only need one sweet potato if you’re also using other vegetables, like the carrots and/or parsnips. But if you’re only using sweet potatoes, have two just to make sure you have enough ‘blankets’ for the ‘pigs.’
Make ahead
It’s best to bake the sausages immediately after wrapping them so the vegetables don’t dry out.
Story any leftovers in the fridge and eat within 5 days.
You can either bring them to room temperature or reheat them in a low oven (200-250º) for about 10-15 minutes.

Nutrition

Calories: 129kcalCarbohydrates: 6gProtein: 6gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 0.004gCholesterol: 15mgSodium: 231mgPotassium: 95mgFiber: 1gSugar: 2gVitamin A: 4008IUVitamin C: 1mgCalcium: 8mgIron: 0.2mg
Keyword cocktail sausages, cocktail weenies, gluten free, little smokies, paleo, pigs in a blanket
Tried this recipe?Mention @paleoglutenfreeguy or tag #paleoglutenfreeguy!

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Reader Interactions

Comments

  1. jennifer says

    May 28, 2022 at 5:38 pm

    5 stars
    I am absolutely in love with this! What a nostalgic yet updated appetizer for our Memorial Day celebration!

    Reply
    • Paleo Gluten Free Guy says

      May 31, 2022 at 10:45 am

      Thanks! Yep, it’s the best of both worlds. 🙂

      Reply
  2. Stacey says

    May 26, 2022 at 12:46 pm

    5 stars
    These are brilliant and super clever! Love the sweet potato wrapped version with BBQ sauce!

    Reply
    • Paleo Gluten Free Guy says

      May 31, 2022 at 10:45 am

      Thanks! So glad you like it.

      Reply
  3. Megan says

    May 26, 2022 at 9:34 am

    5 stars
    One of my favorite of your recipes! These turn out so great. Thanks for all the great (and beautiful) photos. I love this recipe with parsnips, so yummy and fun!

    Reply
    • Paleo Gluten Free Guy says

      May 31, 2022 at 10:45 am

      Thanks so much!

      Reply
  4. nancy says

    May 23, 2022 at 6:27 pm

    5 stars
    wow how cute are these little guys!!! super tasty and fun for parties

    Reply
    • Paleo Gluten Free Guy says

      May 24, 2022 at 10:20 am

      So cute! Thanks.

      Reply
  5. Shelby says

    May 23, 2022 at 1:41 pm

    5 stars
    These were such a great appetizer over the long weekend! Easy to make and kids gobbled them!

    Reply
    • Paleo Gluten Free Guy says

      May 23, 2022 at 4:35 pm

      Yay! So glad to hear that.

      Reply
  6. Janessa says

    May 23, 2022 at 11:14 am

    5 stars
    What a great idea!! I love the ease of using vegetables as the blankets and sweet potatoes are so tasty! Thank you for sharing this recipe- it will be a regular on our snack night rotation!

    Reply
    • Paleo Gluten Free Guy says

      May 23, 2022 at 4:34 pm

      Thanks! So glad you like them.

      Reply
5 from 6 votes

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Well hello there! I’m Don, the creator behind Paleo Gluten Free Guy. I share fun, vibrant recipes for good health and pure enjoyment. All of my recipes are gluten-free and the majority of them are also Paleo, meaning they’re free of grains, dairy, refined sugar and legumes.

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