Low Carb Homemade Sausage Rolls
Print

Low Carb Handmade Sausage Rolls

Delicious home made pork mince sausage rolls that you can enjoy, without the carbs. Easy to make and ideal for keto, gluten free and low carb way of eating.
Course Baking, Dips and Starters, Lunch, Main Course, Snack
Cuisine Baking, Gluten Free, Keto, LCHF, Low Carb
Keyword fat head, fat head dough, fat head pastry, from scratch, keto baking, keto snack, low carb sausage rolls, pork sausage rolls, sausage rolls
Prep Time 20 minutes
Cook Time 25 minutes
Servings 16 serves
Calories 180kcal

Ingredients

Pork Filling

  • 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

Pastry recipe

  • 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

Instructions

  • 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.

Notes

Top with sesame seeds or poppy seeds for variation.
Sugar free BBQ sauce or tomato paste can be used to replace the sugar free tomato sauce.
Switch herbs for mixed herbs or fennel or experiment with what you have on hand.
Omit the fresh onion and use 1 table spoon of onion powder if desired. Garlic powder can also be switched for 1/2 teaspoon garlic powder.
You can use regular or low fat mince/ground pork for the recipe. Less juice will be released if you use low fat mince.
You can use regular or low fat mozzarella cheese
If you want a pastry that is less mealy looking (like the ones pictured) use almond flour or blanched almond meal such as the Lucky brand one available in Australia. The almond meal I used in the pictured recipe has the brown husky part of the nut in it, which gives it a mealy look.

Nutrition

Serving: 1serve of 16 | Calories: 180kcal | Carbohydrates: 1g | Protein: 11g | Fat: 14g | Fiber: 1g