Pigs in a Blanket
Course: BreakfastCuisine: AmericanDifficulty: Easy
Servings
6
servingsPrep time
5
minutesCooking time
7
minutesCalories
200
kcalTotal Carbs
4
gramsNet carbs
2
gramsFat
16
gramsProtein
11
gramsIngredients
1/4 cup Birch Benders Paleo pancake mix
1/2 cup shredded mozzarella
2 tsp coconut flour
1/2 tsp baking powder
2 large eggs
1 TB sugar free “maple” syrup
6 links pork breakfast sausage
Directions
- Combine pancake mix, mozzarella, coconut flour and baking powder in a food processor. Pulse 6-8 times or until ingredients look like breadcrumbs.
- Add eggs and “maple” syrup and process until batter is smooth (roughly 10 seconds).
- Transfer batter to a piping bag or sandwich bag with a tip cut off (see video for method).
- Pipe batter into corn dog maker, filling each cavity 1/2-2/3rds full.
- Press a sausage link into each cavity until batter comes up the sides of the sausage. Top with a bead of batter and close corn dog maker.
- Cook until steam is barely coming out of the corn dog maker (roughly 7 minutes) then remove the pigs in a blanket to a cooling rack for 2 minutes before serving.
I made these tonight. Great recipe and great taste. Well done!!!
These are the best yet!!! I loved the chaffle recipes I have tried so far, but these are even better! Thank you!!! I also added 6 drops of Maple Stevia.
Out of curiosity, was it the NOW brand maple stevia? I really like that stuff for recipes.
Yes, it was the NOW brand maple stevia. I like it too and put it in many recipes!
I also made my own sausage links. I used Jimmy Dean Pork Sausage Roll 2 lb and added 1/3 C Log Cabin Sugar Free Syrup plus about 10 drops of NOW brand maple stevia. Mixed and then used your baggie method to create links. I found creating the links on Cling Wrap and then freezing the links for a while before cooking then, they held their shape better while cooking.
I found using the NOW brand maple stevia added that burst of maple you talked about.
I’m not trying to “one up” you, but I actually grind my own sausage from pork shoulder. I’ve made maple links using maple syrup powder, but now that I’m keto, your suggestion sounds like the perfect recipe. I have a sausage stuffer, so I do mine in collagen casings.
OK, I’m officially jealous! 🙂
“Seriously”, thank you for your site and your videos. I love to watch watch them and have learned a lot from you. I have primarily learned that KETO can taste good and have more variety than I thought possible. Thank you for all you are doing!
Is there a reason you used Paleo and not Keto Birch Bender’s? I only have the Keto one on hand and wanted to find out if it is worth another trip to the store before I make these. Thanks!
I find that the Paleo has a much more pancake like flavor and texture, whereas the Keto is more gritty (kind of like corn bread). I like having both on hand depending on what I’m trying to achieve in a batter.
I just found your YouTube channel and have enjoyed watching you make your recipes. We had the pigs in a blanket this morning. They were great! Thank you for taking the time to share your recipes and preparation videos.
I’m on a fixed income and trying my best to do keto ( doing pretty good so far). My wife and I are doing this together and intermittent fast along with it. She has a “discerning pallet “ so I’m juggling taste and cost. Is there a recipe for the pancake mix?
I have a couple of pancake batter recipes on the site if you do a search. You’ll pay more upfront for ingredients, but it will cost less in the long run.