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happy pigs in blankets: a real food recipe


this real food recipe was a hit with rich and the kids tonight! the freaking holy grail of cooking in this house, i’ll have you know, is daddy and kids scarfing it down. daddy is never the problem…well actually except on peanut butter popcorn night. he did not like that. the kids, not surprisingly LOVED it, so it’s now one of those weekday lunch things. these healthy sausage rolls, however, will be a fortnightly staple from now on i think!

i don’t know about you, but pigs in a blanket (or sausage rolls…sortof…for the brits) were one of my favourite things growing up. done traditionally, they taste amazing but are full of refined sugars, flours and unhealthy meat. done like this, the real food way, they still taste amazing but are actually nourishing your body! holla!

here’s what you need:

12 ‘just-cooked’ (they will brown when re-baked with scone around them) sausages from happy pigs–this means pigs that get to live like pigs, forage, eat grass and roll around in mud. not pigs that live in pens and eat feed. there is a huge difference in how nourishing or damaging their meat is for us, depending on how they live. if you are interested in learning more about this, there is a great article about it here. but back to the recipe!

a ball of cheese scone dough: this is a savoury adaptation of the fig + maple scones i made last week.

2.5 cups sprouted spelt flour–a wholegrain unsprouted flour will do, 1 Tbsp baking powder, 2 Tbsp rapadura or raw cane sugar.

mix together and cut 3/4 block (1 stick for the yanks) of organic butter into the flour mixture with a pastry cutter. you are aiming for pea-sized chunks. now mix in 1 cup grated raw (or pasteurised organic) cheddar cheese.

in a 1 cup measuring cup, crack and beat 1 organic egg and fill the remainder of the 1 cup measure with organic raw milk. pour the wet ingredients into the dry and mix together just until combined.

now form this dough into a ball and cut in half


then cut each half into 6 wedges and flatten into little scone pancakes.


now, roll each sausage into its own scone pancake and arrange in a grease casserole pan. i like to use coconut oil for my greasing.


bake for about 15 minutes at 190 degrees celcius and voila! hearty, healthy (20 minute!) meal!

we had them with carrot sticks and a little bit of organic, good-for-you ketchup!

happy tuesday,




  1. KJ

    I so love the food renegade too!!

    Once we’re back on grains (a while to go yet!) I’m definitely trying this out, I wonder if it would work with turkey or beef sausages?

    • I am sure it would! I was thinking of trying it with beef ones next time. How is GAPS diet going?!

      Food Renegade has been a lifesaver in terms of referencing how we switch over to real food! So helpful!


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