It’s a bit old school I know. It also depends on what corner of the globe you sit in, as to what your blanket might be made of.
Bacon, pastry or bread? Anyway you choose, it’s a thing and the thing is to enclose that little sausage (or pig) in a blanket of your choosing.
Now why would you got to the trouble? Because it’s too easy not to. It makes for a slightly different dinner on the run, kid friendly meal, or maybe a picnic filler. Don’t be put off if you are vegetarian, just fill it with something else!
Pre cook some sausages…use your favourite locally produced organic ones, and allow them to cool before placing the dough around them.
Bread, I’ve used a faster acting yeasted bread recipe for this, as I wasn’t particularly keen on waiting for sourdough to proof while sitting out on the bench with cooked meat…(if you know what I mean.)
2 tsps dried yeast
400mls tepid water
60mls olive oil
2 tsps salt
In a large mixing bowl add yeast, flour and water.
Mix it together until you get a shaggy kind of dough. Leave it for about 20 minutes, and then add your salt and olive oil.
Work the dough until it comes together as a smooth dough (or use a mixer with dough hook) You want it feeling quite elastic.
Pop it back in the bowl, cover and allow to prove until approximately doubled in size.
Out on to a lightly floured bench top, divide your dough up and roll into little snakes to wind around the sausages. Wind them and then lay them on a lined baking tray, allow to prove for a little while (use your awesome common sense here, it’s meat, you don’t want it to be proving for a long time.)
Bake at 230C with steam for approximately 20 minutes or until the dough is golden.
Excellent for picnics, quick dinners and will always please the kiddos. Beats a hotdog any day!