Bannock Wrapped Pigs in Blankets
These cute little bites were a hit with my catering clients and were always the first item to disappear from the buffet! The Bannock recipe can also be used for a pizza crust.
Cut: Sausage
Prep Time: 20 minutes
Cook Time: 20 - 25 minutes
Number of Servings: 6
Ingredient:
3 cups (750 mL) all-purpose flour
1/2 tsp (2 mL) salt
1 Tbsp (15 mL) brown sugar
1 Tbsp (15 mL) baking powder
1/4 cup (60 mL) canola oil
2 cups (500 mL) cold water
300 g ring Mennonite style farmer’s sausage, cut into 18 pieces
Directions:
In a medium bowl, combine flour, salt, brown sugar and baking powder. Make a well in the centre and add oil and water. Mix just until combined then turn out onto a floured board. Knead briefly then divide into 18 equal pieces.
Flatten each piece between your thumbs into a 3-inch (7.5 cm) rectangle, approximately 1/2-inch (1.3 cm) thick.
Wind the dough around the sausage, pinching the edges shut. Repeat until sausage is used up.
Place on a parchment lined baking sheet, 1 inch apart and bake at 400ºF (200ºC) for 20-25 minutes, until Bannock dough is golden brown.
Remove from baking sheet and let cool on rack. Drizzle some of the grease from the pan atop each piece so dough stays soft. Enjoy with your favourite mustard.
Nutritional Analysis:
YIELD:
18 Pigs in a Blanket.
SERVING SIZE:
3 pieces.
| Per Serving | |
|---|---|
| Calories | 400 |
| Total Fat | 23 g |
| Saturated Fat | 5 g |
| Cholesterol | 30 mg |
| Carbohydrates | 52 g |
| Fiber | 2 g |
| Sugars | 2 g |
| Protein | 13 g |
| Sodium | 830 mg |
| Potassium | 0 mg |
Source: Jenni Lessard