Paleo Pigs in a Blanket

These Paleo Pigs in a Blanket are the perfect weekend breakfast, and great for getting your kids in the kitchen to help you prep them!


  • 1 package Teton Waters Ranch Smoked Cocktail Sausages
  • 1 3/4 cup tapioca Flour
  • ¼ cup coconut flour
  • 1/4 tsp salt
  • 2 Tbsp avocado oil
  • 2 large eggs beaten
  • 1/4 cup water if using Jumbo eggs, reduce water to 2 Tbsp


  • Mix the tapioca flour, coconut flour, and salt together gently. (Tapioca flour tends to be kind of messy!)
  • Slowly beat in the oil, and eggs.
  • Gradually add the water while beating on low speed.
  • Refrigerate dough for at least 2 hours.
  • Once chilled and firm, using wet hands divide the dough into 18-20 balls and then flatten each ball into a strip, getting them as flat as possible.
  • Take one dough strip and wrap it around a mini sausage. Repeat with the other dough strips and sausages.
  • Place the pigs in a blanket in the freezer and freeze for at least 2 hours or until frozen through.
  • After 2 hours: Preheat oven to 400º.
  • Remove wrapped mini hot dogs from the freezer. Brush or spray each with a small amount of coconut oil, and arrange on a parchment lined baking sheet.
  • Bake for 20 minutes.
  • Remove from oven and let cool for 5-10 minutes before eating. Enjoy!


*If not strictly paleo, enjoy with hummus, barbecue sauce, or ketchup as well.
(Store in the refrigerator for up to 5 days, or freeze to enjoy on-demand at any time!)


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