Keto sausage rolls

Keto sausage rolls

Savory sausage rolls are a favorite appetizer in the UK at Christmas or special events. But there's no need to give up this popular comfort food when you have this easy keto version. Almond flour and grated mozzarella create the pastry blanket.  Use good quality sausage, but it's your choice whether it's pork or beef, mild or spicy.

Keto sausage rolls

Savory sausage rolls are a favorite appetizer in the UK at Christmas or special events. But there's no need to give up this popular comfort food when you have this easy keto version. Almond flour and grated mozzarella create the pastry blanket.  Use good quality sausage, but it's your choice whether it's pork or beef, mild or spicy.
USMetric
8 servingservings

Ingredients

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
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Instructions

Instructions are for 8 servings. Please modify as needed.

  1. Separate one of the eggs into yolk and white. Reserve the yolk for the pastry glaze.
  2. 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.
  3. 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.
  4. Pre-heat the oven to 400°F (200°C) and line a baking tray with parchment or a silicone mat.
  5. 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.
  6. 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.
  7. Place each sausage roll on the prepared baking sheet. Brush with egg yolk.
  8. Bake for 22 to 25 minutes until the pastry is golden brown and firm to the touch. Serve warm with mustard on the side

Tips

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.

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19 comments

  1. slatteryj1
    Looks delicious! I want to try this recipe but I want to know if the sausage has to be cooked first? Thanks!
    Reply: #4
  2. biggus
    I am guessing yes, because there's no way you can peel a sausage otherwise, then again, who knows. Pretty silly not to say either way.
  3. Melanie
    Take the sausages out of skins, if you’ve bought links and rather than sausage meat. Roll out the pastry, place the link (uncooked) inside the pastry and roll, the pastry over. Sealing the pastry closed with egg wash. Prick the sausage roll with a fork. And then cook.
  4. Kristin Parker Team Diet Doctor

    Looks delicious! I want to try this recipe but I want to know if the sausage has to be cooked first? Thanks!

    As Melanie said, the links are peeled but not cooked. They will cook as you bake the sausage rolls.

  5. biggus
    Looks like I guessed wrong. Peeling sausages? I think the use of word 'peeling' is where I went wrong. Maybe it lost something in translation :)
    Reply: #7
  6. joe
    What size sausages are we talking about? Breakfast links? Italian sausages? Aidelle's size?
    Reply: #8
  7. Kristin Parker Team Diet Doctor

    Looks like I guessed wrong. Peeling sausages? I think the use of word 'peeling' is where I went wrong. Maybe it lost something in translation :)

    Many sausages come in a casing. You can slice the casing and remove it, leaving just the meat.

  8. Kristin Parker Team Diet Doctor

    What size sausages are we talking about? Breakfast links? Italian sausages? Aidelle's size?

    I have asked the recipe team for clarification, but I would assume Italian sausage or others of a similar size/shape.

  9. Chris T.
    Typically Bangers are used in the non-keto UK version of this recipe. Traditional Bangers aren't Keto friendly. I would say bratwurst links would be the best keto friendly sausage link readily available in the US for this recipe. If you want them for breakfast any keto friendly breakfast sausage link will suffice. Good eats!
  10. Kern
    We tried this but it turned into more of a sausage "crumble" than rolls! Had trouble getting the dough to form well enough to do much other than "crumble" around the sausage. Still good though.
    Reply: #18
  11. Lora Saltis
    I will try these with breakfast sausage meat. It looks like a delicious quick breakfast if they store in the fridge well and/or the freezer.
    Reply: #12
  12. Kerry Merritt Team Diet Doctor

    I will try these with breakfast sausage meat. It looks like a delicious quick breakfast if they store in the fridge well and/or the freezer.

    Yes! Let us know how you like them! :)

  13. Ellen Lagerwerf
    I tried the dough with another filling, spinach and feta. Came out great!
    Reply: #14
  14. Crystal Pullen Team Diet Doctor

    I tried the dough with another filling, spinach and feta. Came out great!

    That does sound tasty!

  15. Laura
    Very good. I used pre-cooked individual breakfast sausage links that are in the frozen section. I didn't roll out the dough (I didn't have parchment paper or a rolling pin--we were at a vacation rental). I took a dollop of the dough and pressed it around each link. I served them with mayo and mustard and they were excellent. I think next time I will use less dough for each link, though, as there was more dough than sausage in each bite. Used in this way, the dough could easily go to 20 or more links. I made 12 links and still had a little dough leftover. A great recipe that I'm saving!
    Reply: #19
  16. Charlotte
    Seems like the recipe needs melted mozzarella, but it's not specified.
    Reply: #17
  17. Kristin Parker Team Diet Doctor

    Seems like the recipe needs melted mozzarella, but it's not specified.

    It is not necessary to melt the mozzarella in this dough.

  18. Linda
    I read this from someone who has ‘perfected’ this recipe.

    “ Melted mozzarella cheese mixed with dry ingredients and egg - add half teaspoon phyllium husk per serve. Mix resembles play dough. Roll out between baking paper to 200 x 100 x 5mm pastry sheets. Place sausages and roll up, divide into required lengths. Egg wash and bake at 175°C fanbake for 20 mins (no need to refrigerate pastry prior to rolling out)
    They taste amazing!”
    So...for the posted recipe, add 4 tsp psyllium husks...

  19. Linda
    Ohhhh....I like your suggestion! And probably easier than rolling it out. Thanks for the tip!!

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