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.
December 18 2020 recipe by Katie Caldesi, photo by Phoebe Pearson, nutritional review by Franziska Spritzler, RD, CDE in Recipes, Appetizer
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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Making low carb simple
Instructions
Instructions are for 8 servings. Please modify as needed.
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
Tip
The cooked sausage rolls can be kept in the fridge for three days or frozen for three months. Just reheat and serve.
About
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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💬 Have you tried this recipe?
What did you think? Please share your thoughts in the comment section below!
47 comments
1
slatteryj1
December 22 2020
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
December 22 2020
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
December 22 2020
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
Reply to comment #1 by slatteryj1
Kristin Parker Team Diet Doctor
December 22 2020
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
December 23 2020
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 :)
Replies: #7, #32
6
joe
December 24 2020
What size sausages are we talking about? Breakfast links? Italian sausages? Aidelle's size?
Reply: #8
7
Reply to comment #5 by biggus
Kristin Parker Team Diet Doctor
December 24 2020
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
Reply to comment #6 by joe
Kristin Parker Team Diet Doctor
December 24 2020
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.
December 25 2020
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
December 26 2020
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
December 27 2020
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
Reply to comment #11 by Lora Saltis
Kerry Merritt Team Diet Doctor
December 27 2020
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
December 29 2020
I tried the dough with another filling, spinach and feta. Came out great!
Reply: #14
14
Reply to comment #13 by Ellen Lagerwerf
Crystal Pullen Team Diet Doctor
December 29 2020
I tried the dough with another filling, spinach and feta. Came out great!
That does sound tasty!
15
Laura
January 2 2021
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
January 15 2021
Seems like the recipe needs melted mozzarella, but it's not specified.
Reply: #17
17
Reply to comment #16 by Charlotte
Kristin Parker Team Diet Doctor
January 15 2021
Seems like the recipe needs melted mozzarella, but it's not specified.
It is not necessary to melt the mozzarella in this dough.
18
Reply to comment #10 by Kern
Linda
January 17 2021
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
Reply to comment #15 by Laura
Linda
January 17 2021
Ohhhh....I like your suggestion! And probably easier than rolling it out. Thanks for the tip!!
20
Ruth
January 25 2021
this is a huge party or pot luck food for us kiwis and being in the US I have definitely missed having sausage rolls. And now even better because they are low carb and not filled with fillers and preservatives!
21
Lowcarbsurreyhousewife64
January 26 2021
Made exactly as described and they were utterly delicious. Used the leftover ‘pastry’ scraps around cheddar. They went all gooey & crispy, and mouth-wateringly tasty!
Reply: #22
22
Reply to comment #21 by Lowcarbsurreyhousewife64
Kristin Parker Team Diet Doctor
January 26 2021
Made exactly as described and they were utterly delicious. Used the leftover ‘pastry’ scraps around cheddar. They went all gooey & crispy, and mouth-wateringly tasty!
That does sound delicious! Thanks for sharing.
23
Billie
January 29 2021
Who is writing these recipes?! The last time I checked there were 8 oz in one cup, NOT 4 oz!! They have 1/2 cup as 2 oz???? There are 4 oz in 1/2 cup. Look at your measuring cups people. It is in plain site for you!!!!
Reply: #24
24
Reply to comment #23 by Billie
Kristin Parker Team Diet Doctor
January 29 2021
Who is writing these recipes?! The last time I checked there were 8 oz in one cup, NOT 4 oz!! They have 1/2 cup as 2 oz???? There are 4 oz in 1/2 cup. Look at your measuring cups people. It is in plain site for you!!!!
The ounces in this recipe are a measurement of weight, not volume. If we were going with the volume, the ingredient list would say fl oz for fluid ounces.
25
Jan
February 26 2021
Please provide the weight of the "6 sausage links" to allow purchasing bulk sausage meat and ending up with the proper proportions (and nutritional information calculation).
Thanks!
(I loved my host-Mum's sausage rolls when I was an exchange student in Australia many years ago. I'd love to make these!)- 1 comment removed
27
Jenn
May 1 2021
Anyone tried cheddar cheese instead of mozzarella?
Reply: #28
28
Reply to comment #27 by Jenn
Kerry Merritt Team Diet Doctor
May 1 2021
Anyone tried cheddar cheese instead of mozzarella?
We have not tested this with cheddar, but if not using mozzarella, it would be best to use another soft cheese that melts well.
29
TG
May 8 2021
This is a bad recipe. I put the dough in the freezer for 40 minutes, and after taking it out and rolling it. I get a sticky gooey mess, not dough. What a waste of time and money
30
TG
May 8 2021
I managed to salvage the recipe by scraping the dough back into a bowl. Cutting the bangers in half and removing the skin. I slathered the frosty consistency dough onto the bangers and baked. Came out delicious.
Reply: #31
31
Reply to comment #30 by TG
Kerry Merritt Team Diet Doctor
May 8 2021
I managed to salvage the recipe by scraping the dough back into a bowl. Cutting the bangers in half and removing the skin. I slathered the frosty consistency dough onto the bangers and baked. Came out delicious.
So glad they worked out for you!
32
Reply to comment #5 by biggus
Lori Shields
May 12 2021
You don't want that sausage 'snap' when leaving the casing on. But you can! :) Slit the sausage and remove the innards, toss the casing.
33
Rosie
June 6 2021
When you have frozen them, to reheat can you cook from frozen or do you need to defrost?
Reply: #34
34
Reply to comment #33 by Rosie
Kerry Merritt Team Diet Doctor
June 6 2021
When you have frozen them, to reheat can you cook from frozen or do you need to defrost?
Hi, Rosie! You can cook them from frozen.
35
Caroline
June 14 2021
Lovely recipe. It took 6 Coles Finest Sausages for those in Australia. I marked out the 30x12cm onto parchment paper and then folded the paper to create crease lines. I then put the pastry in the middle and folded the paper around it to make a parcel. Then you can roll the dough within the correct size parcel for a perfect size and thickness. Then use the paper to roll up the sausage roll.
Reply: #36
36
Reply to comment #35 by Caroline
Crystal Pullen Team Diet Doctor
June 14 2021
Lovely recipe. It took 6 Coles Finest Sausages for those in Australia. I marked out the 30x12cm onto parchment paper and then folded the paper to create crease lines. I then put the pastry in the middle and folded the paper around it to make a parcel. Then you can roll the dough within the correct size parcel for a perfect size and thickness. Then use the paper to roll up the sausage roll.
I imagine your dish was as beautiful as it was tasty!
37
chris
July 1 2021
This repice (the dough section) is what i now use for Keto Pizza. I find it better that the fathead pizza dough and the cauliflower crust too. I just blind bake it before adding ingredients. cheers.
Reply: #38
38
Reply to comment #37 by chris
Kristin Parker Team Diet Doctor
July 1 2021
This repice (the dough section) is what i now use for Keto Pizza. I find it better that the fathead pizza dough and the cauliflower crust too. I just blind bake it before adding ingredients. cheers.
That's a great idea, I am glad that it works well as a crust.
39
Lucinda Davidson
December 15 2021
I used pepper Jack cheese and turkey breakfast sausage. I rolled the sausage and cooked it first. It’s in the oven now. Here’s hoping it comes out delicious!
Reply: #40
40
Reply to comment #39 by Lucinda Davidson
Kerry Merritt Team Diet Doctor
December 15 2021
I used pepper Jack cheese and turkey breakfast sausage. I rolled the sausage and cooked it first. It’s in the oven now. Here’s hoping it comes out delicious!
Sounds great, Lucinda! Hope you enjoy!
41
Ally Myers
December 24 2021
Just made these. Only grated mozzarella I could find was coated in some flour, so no good as I'm gluten free, so I used grated cheddar, worked brilliantly. Also used GF sausagemeat instead of sausages. Very pleased with the results, so tasty, and easy. I was worried the dough wouldn't work but it was great.
Reply: #42
42
Reply to comment #41 by Ally Myers
Kristin Parker Team Diet Doctor
December 24 2021
Just made these. Only grated mozzarella I could find was coated in some flour, so no good as I'm gluten free, so I used grated cheddar, worked brilliantly. Also used GF sausagemeat instead of sausages. Very pleased with the results, so tasty, and easy. I was worried the dough wouldn't work but it was great.
Thank you for letting us know how this worked out! Many people will buy a brick of mozzarella and then freeze it. This way there are no anti-caking agents in it and it will shred easier.
43
Cathy
February 28 2022
I have made this recipe 2 x now with excellent results and feed back has been very positive. Follow the recipe exactly and don't overwork the dough. It is fine to see small lumps of butter just like wheat flour flaky dough. Keep it cold and don't overwork it. Thank you for sharing it!!!!
44
Jen
May 27 2022
Fabulous ,followed recipe 🙂
45
mr.johnsonka
November 16 2022
I've made this dish. It was a hit. Like most people said I've cut the links I got from butcher in half as shopping list has 2oz sausage per serving. Note 8 servings are 6 sausage rolls. I also would make a little extra bun to fully cover every sausage, better technique might mitigate this.
Reply: #46
46
Reply to comment #45 by mr.johnsonka
Kristin Parker Team Diet Doctor
November 16 2022
I've made this dish. It was a hit. Like most people said I've cut the links I got from butcher in half as shopping list has 2oz sausage per serving. Note 8 servings are 6 sausage rolls. I also would make a little extra bun to fully cover every sausage, better technique might mitigate this.
Thank you for those tips!
47
Charmaine
February 26 2023
Fantastic recipe. They turned out nicely formed and delicious. A new breakfast food in our family. Next time I will be getting sausage meat and rolling out my own sausages.
Reply: #48
48
Reply to comment #47 by Charmaine
Kristin Parker Team Diet Doctor
February 27 2023
Fantastic recipe. They turned out nicely formed and delicious. A new breakfast food in our family. Next time I will be getting sausage meat and rolling out my own sausages.
Great idea! Glad you enjoyed this recipe.
