Veggie-Wrapped Paleo Pigs in a Blanket

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!

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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

How to make Veggie-Wrapped Paleo Pigs in a Blanket

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 same 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 layers, 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.

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!

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

Print Recipe

5 from 6 votes

Veggie-Wrapped Paleo Pigs in a Blanket

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!

Prep Time15 minutes mins

Cook Time25 minutes mins

Total Time40 minutes mins

Course: Appetizer

Cuisine: American

Keyword: cocktail sausages, cocktail weenies, gluten free, little smokies, paleo, pigs in a blanket

Servings: 8 people

Author: Don Baiocchi

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.

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