Low Carb Homemade Sausage Rolls
Low Carb Homemade Sausage Rolls
Have you missed eating sausage rolls because you are trying to reduce eating processed high carb foods. If so, you are going to love this recipe for delicious Low Carb Homemade Sausage Rolls. Perfect to serve for lunch or a snack, or as a more substantial meal by serving with your favorite vegetables on the side. These are also reasonably easy to make as well, so anyone can make them.
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 meat can help with this issue. If I find it has happened to any of the sausage rolls, I flip them once cooked and bake upside down for a further 3-5 minutes. Make sure you use a hot oven when baking so the bases cook as quickly as possible.
Should you find that your sausage rolls are cooking too quickly or slowly, then 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
- 1 small onion very finely chopped
- 2 tablespoons almond meal/almond flour
- 2 teaspoons garlic minced
- 1 teaspoon dried dill or sage flakes or 1 tablespoon freshly chopped
- 1 teaspoon parsley flakes dried
- 2 tablespoons sugar free tomato sauce/ketchup or tomato paste/sugar free BBQ sauce
- Salt and pepper to taste
- 2 cups mozzarella cheese
- 3 tablespoons cream cheese
- 1 cup almond meal/almond flour
- 2 large eggs
- Salt to taste
- 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. 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 tunti 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.