Piggies in a Blanket With a Twist

The end result is a handy little sausage in its own delicious fresh baked bread.

Last weekend when the grandchildren came to visit, I decided to make them a version of the classic sausage in a piece of bread.  Four year old Charlotte  particularly loves to help me in the kitchen, so this recipe is ideal – she loved rolling each piece of dough and wrapping it around the sausages.

You see it’s simply bread dough wrapped around a lightly cooked sausage (any sort), then baked. You can split the roll if you like and add a little sauce or pickle or a range of salad ingredients. They can also be sliced crossways and served with a bowl of sauce to the side – whichever way you save them, they are always well received.  They were actually really nice served with the Chinese Plum Sauce (for adults that is), the recipe for which is in my last post.

Incidentally, the reason this is such a good recipe for children to help prepare is that during rising time they can go off and play, then come back to see the magic of bread on the rise.

Piggies in Blankets

 You can use half wholemeal and half plain flour if you like.  Try adding a little mashed pumpkin to the dough – no more than a tablespoon, and cut back the liquid accordingly.

This recipe makes 8

8 sausages (any sort)

2 cups plain flour

2 teaspoons dried yeast

1 teaspoon salt

1½ teaspoons sugar

1 tablespoon oil (such as canola, vegetable or light olive)

1 cup warm water, approximately

Cook the sausages until just barely cooked through – you can par-boil them for instance in water, or cook tem in a smear of oil, then drain on paper towel.

In a bowl, mix together the flour, yeast, salt and sugar. Make a well in the centre and add the oil and three quarters of the water, then mix to a soft dough, adding extra water if necessary.  Cover with a tea towel and allow to rise until doubled – about 45 minutes.

Turn out onto a lightly floured board and knead until smooth – about 2 minutes.  Cut the dough into 8 pieces.  Dust each with flour, then roll out to a saucer-sized circle.

Place a sausage in the centre and roll up.  Line 2 baking trays with baking paper (or grease them) and place 4 of the rolls on each, allowing room for expansion.

Allow to rise for 20 minutes, then bake at 200 degrees C for 15 minutes until golden.

When cooled a little , split half way through and add a little sauce, pickle or salad.