Name: Spelt Pigs in a Blanket: A Tasty Snack for Kids
Total time: 85 min
Yield: 4

Introduction

This savory snack is a true classic and is very popular with many children. The crispy spelt dough and the small sausage are easy for little hands to grasp. This gently supports fine motor skills during mealtime while your child discovers new textures. It is a wonderful recipe to make shared meals relaxed and joyful.

Ingredients

For about 2 to 3 portions, you will need:

250 g spelt flour (type 630 or all-purpose, organic if possible)
125 ml lukewarm water
1 tbsp olive oil
20 g fresh yeast (or 1 packet dry yeast)
1 pinch of salt
8 mini poultry sausages (mild variety)
A little milk for brushing

Preparation

Dissolve the yeast completely in the lukewarm water. Place the spelt flour, olive oil, and a pinch of salt into a large mixing bowl.
Add the yeast water and quickly knead everything into a smooth dough. Cover the dough with a clean towel and let it rise in a warm place for about 45 minutes.
Preheat the oven to 200 degrees Celsius (top and bottom heat). Roll out the dough thinly on a slightly floured surface.
Cut the dough into eight long strips. Wrap each sausage in a spiral pattern with a strip of dough.
Place the wrapped sausages on a baking tray lined with parchment paper and brush them with a little milk. Bake in the hot oven for 15 to 20 minutes until golden brown.
Let the spelt pigs in a blanket cool down well before serving. Please test the temperature before eating, as the inside of the sausages is often still very hot.

Variations & Tips

For a vegetarian twist, you can use small carrot sticks or vegetarian sausages. It is best to lightly steam the carrots beforehand to make them easier to wrap.
The snack keeps in the fridge in an airtight container for two to three days. You can also easily freeze the baked sausages and reheat them in the oven when needed.
For the whole family, you can sprinkle the dough with a little grated cheese or mild herbs before baking.

Allergy & Safety Information

This recipe contains gluten (spelt flour) and dairy (milk for brushing). Always introduce new ingredients one at a time and in small amounts.
Ensure that the sausages are cooked all the way through. For younger children, cut the sausages lengthwise if needed to minimize any choking hazards.
If you have any uncertainties about your child's diet or possible allergies, please speak with your pediatrician.

Nutritional Information

Spelt flour provides valuable carbohydrates and fiber for long-lasting energy throughout the day. The poultry sausages contain proteins that support growth. This snack offers a great balance for active kids who need plenty of energy for their adventures.

Introduction

Preparation

Dissolve the yeast completely in the lukewarm water. Place the spelt flour, olive oil, and a pinch of salt into a large mixing bowl.

Add the yeast water and quickly knead everything into a smooth dough. Cover the dough with a clean towel and let it rise in a warm place for about 45 minutes.

Preheat the oven to 200 degrees Celsius (top and bottom heat). Roll out the dough thinly on a slightly floured surface.

Cut the dough into eight long strips. Wrap each sausage in a spiral pattern with a strip of dough.

Place the wrapped sausages on a baking tray lined with parchment paper and brush them with a little milk. Bake in the hot oven for 15 to 20 minutes until golden brown.

Let the spelt pigs in a blanket cool down well before serving. Please test the temperature before eating, as the inside of the sausages is often still very hot.

Variations & Tips

For a vegetarian twist, you can use small carrot sticks or vegetarian sausages. It is best to lightly steam the carrots beforehand to make them easier to wrap.

The snack keeps in the fridge in an airtight container for two to three days. You can also easily freeze the baked sausages and reheat them in the oven when needed.

For the whole family, you can sprinkle the dough with a little grated cheese or mild herbs before baking.

Allergy & Safety Information

This recipe contains gluten (spelt flour) and dairy (milk for brushing). Always introduce new ingredients one at a time and in small amounts.

Ensure that the sausages are cooked all the way through. For younger children, cut the sausages lengthwise if needed to minimize any choking hazards.

If you have any uncertainties about your child's diet or possible allergies, please speak with your pediatrician.