Low Carb Homemade Sausage Rolls
Low Carb Homemade Sausage Rolls
Low Carb Homemade Sausage Rolls are possible and so easy to make, especially with a good fat head dough recipe. You are going to love this recipe for delicious Low Carb Homemade Sausage Rolls. These are absolutely perfect to serve for lunch or a snack. For a more substantial meal, serve with your favorite vegetables on the side.
Fat Head Dough
If you have never heard of fat head dough, it is a low carb dough that was developed to make pizza and was created by Tom Naughton’s nephew. Tom Naughton directed and starred in the 2009 film ‘Fat Head.’ Fat head dough was named in honour of his Fat Head Movie. Generally it is made with mozzarella cheese, cream cheese, almond flour and eggs but there are many variations around. Hmmmm…dough made from cheese can’t be good can it?? Fat Head Dough actually makes a surprisingly great dough or pizza base and it enables us to create recipes like this delicious one.
Homemade Pork Filling
Rather than use a sausage mince in these sausage rolls, pork mince is used along with some simple flavorings to create a delicious healthy filling. Feel free to play around with the flavorings that you add. Try adding mixed herbs, fennel and sage for variation. You can also try using sauce variations, such as tomato paste or sugar free BBQ sauce in place of the sugar free tomato sauce/ketchup.
If you don’t want to make your own filling, try using low carb sausages and remove the casing before rolling them up in the pastry. Just make sure you check the ingredients in the sausages to make sure they don’t have any unwanted additives or fillers added. Make sure you try the recommended recipe first though if you can. Making the pork filling literally takes minutes and is really easy to make.
If lots of juice comes out the meat, these can go a bit soft on the bottom. Using low fat minced/ground meat can help with this issue. If I find it has happened, simply flip once cooked and bake upside down for a further 3-5 minutes. Make sure your oven is hot so the bases cook as quickly as possible.
Should you find that your sausage rolls are cooking too quickly or slowly, make adjustments to the temperature, as all ovens are different.
Storing and Freezing
Allow these to cool a little to firm up before serving. Keep in the fridge for about 3 days and either reheat or enjoy cold. They also freeze quite well so you can enjoy them at a later date.
- 500 gms /1.1 lb minced/ground pork
- 2 teaspoons garlic minced
- 1 teaspoon parsley flakes dried
- 1 teaspoon dried dill or sage flakes or 1 tablespoon freshly chopped
- 2 tablespoons almond meal/almond flour
- 1 small onion very finely chopped
- Salt and pepper to taste
- 1 teaspoon Dijon mustard
- 2 tablespoons sugar free tomato sauce ketchup or tomato paste/sugar free BBQ sauce
- 3 tablespoons cream cheese or butter
- 200 grams /2 cups mozzarella cheese
- 100 grams /1 cup almond meal/almond flour
- Salt to taste
- 2 small eggs
- An additional beaten egg for brushing onto the dough to brown optional
- Combine the mince filling ingredients and divide into 2 portions. Set aside while you make the pastry.
- For the pastry, zap the cheeses in the microwave until melted and runny. This generally takes between 1-2 minutes. Zap for 1 minute then check it every 15 seconds. Stir in almond meal, salt and pepper until combined. Add the eggs and mix until the dough comes together.
- Knead the dough a little on a bench until it is pliable. Use a dusting of additional almond meal if the dough is too sticky. If the dough stiffens up too much you can always microwave it slightly to make it more pliable.
- Divide the dough into 2 portions. Roll each portion out between 2 sheets of quality baking paper to approx 30 cm/12 “ wide x 15cm/6 “ deep. Trim the edges of the rolled out pastry for clean edges and do some patching if need be to square the pastry shape off. Once again microwave for a few seconds to make more pliable if required.
- Roll and shape ½ of the pork mince mixture along the centre of each length of dough. Shape and smooth off the pork mixture using your hands. Using the baking paper, fold the dough over the rolled pork from one side and press around the pork mince. Repeat this on the other side and use your hands to shape the rolls nicely and press down slightly on the seam. Cut each roll length into 8-9 sausage rolls.
- Place each sausage roll seam side down on a baking tray with space in between. Brush with beaten egg to brown.
- Bake at 190 C/ 375 F for about 20- 25 minutes or until browned and cooked through.
- Allow to cool slightly so pastry firms up.