This recipe is not technically gluten free pigs in a blanket, but gluten-free sausages in a blanket. It uses my gluten-free biscuit recipe. I learned while making them that the blankets need to be larger than 4″ in order to prevent from popping open, perhaps enough to overlap at least an inch. I would also suggest trying some egg wash (beaten egg) between the overlapped layers to keep them closed. You just have to make sure that the sausages are not hot while wrapping them. They need to be cooled completely. In addition, do not wrap them and place them anywhere besides your baking sheet or the sausage grease will leak on them and they will tear when you lift them. But that happened to me because I poke my Italian sausage before I fry them. I had quite a mess on my hands. I had to piece the dough back together again. It was crazy! I’ll do better on all of this next time and perhaps update the photo, too. Hot dogs would work much better. If not baking immediately, place them on the baking sheet and refrigerate. Other than that, they tasted perfect! The dough was great. Another idea is to make smaller sheets of dough for appetizers with mini hot dogs or half hot dogs. Enjoy!
A gluten free pigs in a blanket recipe for use with sausage or hot dogs.
Ingredients:
- 5 gluten-free sausages (New York Style sausages, etc.) (or hot dogs) (or Field Roast for vegetarians)
- 1/4 cup filtered water
- Half recipe of Gluten Free Biscuits
- 1 large egg, beaten (for sealing)
Instructions:
- Add 1/4 cup filtered water to a sausage in skillet or non-stick frying pan.
- Cook on medium-high until all water is gone; turn to cook both sides; then brown; total cooking time 20-25 minutes.
- Remove sausages from pan and allow to drain on paper towels. Set aside to cool completely.
- Make half of the biscuit dough at the above link. What I did is made the full recipe which gave me 6 extra biscuits besides the dough used in this recipe.
- If making the full recipe, roll dough onto a heavily floured tapioca starched surface, to about 9" x 11".
- Cut five 3 1/2" circles out. I used a 3 1/2" cup, but 4" would be better to overlap. Spread them out larger by hand.
- Wrap each sausage, or cold hot dog, in the circle/blanket; add a little egg wash to keep it sealed; and press closed. If using a whole biscuit recipe, roll up the pieces left over and roll them out about 3/4" high and cut out 2" round biscuits and place them in an 8" round baking pan.
- Bake at 425°F for about 7 minutes, if using the whole biscuit recipe. If not, bake them for 15 minutes or until golden brown. If you have not made these ahead of time and refrigerated them, it may take less baking time.
- If you are using the full recipe, add the additional biscuits in the oven.
- Continue to bake another 8 minutes or until golden brown. I had my wrapped sausages and biscuits in the refrigerator for about an hour, so it may take less baking time if you do not refrigerate them.
