Keto sausage rolls
- 2 2 egg, one separatedeggs, one separated
- 1½ cups (6 oz.) 350 ml (170 g) almond flour
- 1 cup (4 oz.) 240 ml (110 g) mozzarella cheese, shredded
- 3 tbsp 3 tbsp butter, softened
- 6 6 un-cooked sausage in linksun-cooked sausages in links
- ½ tsp ½ tsp salt
- Separate one of the eggs into yolk and white. Reserve the yolk for the pastry glaze.
- Add the white of the egg, and the other whole egg to the almond flour, grated mozzarella, butter, and salt. Mix well using a large metal spoon.
- When you have a rough dough, use your hands to gather it into a ball. It will be sticky but will firm up when chilled. Flatten the ball a little and wrap it in parchment paper. Chill in the fridge for 1 hour or freezer for 40 minutes.
- Pre-heat the oven to 400°F (200°C) and line a baking tray with parchment or a silicone mat.
- Unwrap the chilled pastry and divide it into two. Place each half of the dough between two pieces of parchment paper and roll them out into long, narrow rectangles, about 12" x 4.5" (30 x 12 cm) The thickness should be about 1/8" (3 mm). To get the rectangular shape cut off pieces of the dough and place them where needed.
- Peel the casing off the sausage and lay them end-to-end along the center of the dough, three sausages to each rectangle. Use the parchment paper to roll and fix the dough around the sausages. Taking a sharp knife, trim off any excess dough. Then cut each length into 8 sausage rolls.
- Place each sausage roll on the prepared baking sheet. Brush with egg yolk.
- Bake for 22 to 25 minutes until the pastry is golden brown and firm to the touch. Serve warm with mustard on the side
The cooked sausage rolls can be kept in the fridge for three days or frozen for three months. Just reheat and serve.
This recipe comes from UK low-carb celebrity chef Katie Caldesi, created for her new recipe book, The Caldesi Low-Carb Christmas.