So this is in no way supposed to be a healthy recipe. It barely deserves the title of ‘clean eating’ but here is the thing, how often do you make ‘pigs in blankets’? Once a year at Christmas? If that?
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I decided to blog this recipe as an alternative to nitrate & refined sugar/wheat filled pigs in blankets as we know them. These little beauts taste really good! Salty, but good! And if you wanted to make them for a buffet or to add to your Christmas dinner then they would certainly be enjoyed by all.
I am always on the look out for ‘clean’ sausages and even more so since Laverstoke Park Farm stopped selling theirs on Ocado. I have now found another brand called Eversfield Organic and their Gluten Free Sausages are now the only ‘clean’ ones I can find. Honestly, I can’t say that they are the nicest sausages I have ever eaten, but it is good to know that they are available if I want to make my Clean Eating Sausage Jambalaya. I have to say though, Eversfield Organic’s range of grass fed meat is amazing, you can purchase through their website or on Ocado.
These are the sausages I used in this recipe and the next best thing to clean sausages. The ingredients are;
Pork shoulder (58%), Pork belly (26%), honey, water, potato starch, sheep casing, herbs (rosemary, thyme and sage), sea salt, ground spices (nutmeg, ginger, black pepper, mace, mustard powder and chilli powder), antioxidant ascorbic acid.
Not too terrible for a sausage. No refined sugar, nitrates or wheat. The pack of 12 chipolatas cost £3.49 and you can purchase them from Waitrose or Ocado. They were a big hit in our house, my boys (including my husband) LOVED them.
You may also like:
- Clean Eating Sausage Jambalaya
- Clean Eating Pork Apple Sage Meatballs
- Clean Eating Kale, Lentil & Pork Ragu
Clean Eating 'Pigs In Blankets'
- Yield: 24
I decided to blog this recipe as an alternative to nitrate & refined sugar/wheat filled pigs in blankets as we know them. These little beauts taste really good! Salty, but good!
- Preheat the oven to 180*c and line a baking tray with greaseproof paper or a silicone liner.
- Cut each piece of prosciutto in half down the center to make 12 strips.
- Wrap each strip of proscuitto around a chipolata sausage and then cut the sausage in half.
- Place the little wrapped sausages onto the baking tray and cook for 15-20 minutes until cooked through.
- Allow to cool slightly before serving.