Prep Time: 25 minutes
Cook Time: 20-25 minutes
Total Time: 45-50 minutes
Course: Appetizer, Snack, Main Course (with a side salad)
Cuisine: British, Keto, Low-Carb, Gluten-Free
Servings: 8 sausage rolls
Calories (per roll): ~385 kcal
Ingredient List
For the “Fathead” Dough:
2 cups (225g) shredded low-moisture mozzarella cheese
3/4 cup (85g) super-fine almond flour
2 tablespoons cream cheese, softened
1 large egg, lightly beaten
1/2 teaspoon garlic powder
1/4 teaspoon salt
For the Sausage Filling:
1 lb (450g) ground pork (not too lean, 80/20 is ideal for moisture)
2 tablespoons grated Parmesan cheese
1 teaspoon fennel seeds, lightly crushed (essential for that authentic “sausage” flavor)
1 teaspoon dried sage
1/2 teaspoon onion powder
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon red pepper flakes (optional, for a little heat)
For the Egg Wash:
1 large egg yolk
1 tablespoon water
Optional: Sesame seeds, poppy seeds, or “Everything But The Bagel” seasoning for topping
Step-by-Step Instructions
Step 1: Prep and Mix the Filling (Intensity: Easy)
While this recipe has multiple components, it comes together quickly. Start with the filling to let the flavors meld. In a large bowl, combine the ground pork, grated Parmesan, crushed fennel seeds, dried sage, onion powder, black pepper, salt, and red pepper flakes (if using). Use your hands to mix everything until just combined. Be careful not to overwork the meat, or the filling can become tough. Cover the bowl and set it aside in the refrigerator while you make the dough.
Step 2: Make the Fathead Dough (Intensity: Medium)
This is the most hands-on part of the process, but it’s simple if you follow the steps.
Melt the cheeses: Place the shredded mozzarella and softened cream cheese in a large, microwave-safe bowl. Microwave in 30-second bursts, stirring well in between, until the cheeses are completely melted and smooth. This usually takes about 60-90 seconds total.
Combine dry ingredients: In a small bowl, whisk together the almond flour, garlic powder, and salt.
Form the dough: Pour the beaten egg and the almond flour mixture into the bowl with the hot, melted cheese. Stir with a firm spatula until it becomes too difficult to mix. The mixture will be stringy and sticky.
Knead until smooth: Turn the dough out onto a piece of parchment paper. It will be hot, so be careful. Dust your hands with a little extra almond flour and knead the dough for 2-3 minutes until it becomes smooth, uniform, and pliable, like a soft playdough. If it becomes too stiff, you can microwave it for 5-10 seconds.
Step 3: Assemble the Sausage Rolls (Intensity: Medium)
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Roll out the dough: Place the ball of dough on a fresh sheet of parchment paper. Place another sheet of parchment paper on top. Roll the dough out into a large rectangle, about 1/4-inch thick. Aim for a rectangle roughly 10×12 inches. Trim the edges to make them neat.
Form the logs: Remove the top sheet of parchment. Take the sausage filling and divide it into two equal portions. With damp hands (to prevent sticking), shape each portion into a long log, roughly the length of your dough rectangle.
Wrap the rolls: Place one sausage log along the long edge of the dough rectangle. Using the bottom parchment paper to help you, carefully lift the edge of the dough and roll it over the sausage, encasing it completely. Press the edge gently to seal. Repeat with the second log on the remaining half of the dough.
Score and cut: Gently roll each long log so the seam is on the bottom. Using a sharp knife or a bench scraper, score the top of each log lightly to mark where you will cut (into 4 equal pieces per log, making 8 total). Then, slice all the way through to create your individual sausage rolls. Place them seam-side down on the prepared baking sheet, leaving a little space between each for even browning.
Step 4: Egg Wash and Bake (Intensity: Easy)
Apply the egg wash: In a small bowl, whisk together the egg yolk and water. Brush the top and sides of each sausage roll generously with the egg wash. This is what gives them that beautiful, golden, glossy finish. Sprinkle with your desired toppings, like sesame seeds.
Bake: Place the baking sheet in the preheated oven and bake for 20-25 minutes, or until the pastry is puffed up, deeply golden brown, and the sausage filling is cooked through (internal temperature should reach 160°F / 70°C).
Cool and serve: Let the sausage rolls cool on the baking sheet for at least 5-10 minutes before serving. The filling will be piping hot, and this brief rest helps the “pastry” set for the perfect texture.
Recipe Notes, Tips, and Variations
Making Ahead: You can assemble the sausage rolls completely, place them on the baking sheet, and refrigerate, covered, for up to 24 hours before baking. You may need to add a couple of minutes to the baking time.
Freezing Instructions:
To freeze unbaked: Assemble the rolls and place them on a parchment-lined tray in the freezer until solid. Transfer the frozen rolls to a freezer-safe bag or container. Bake from frozen, adding 5-10 minutes to the cooking time.
To freeze baked: Bake as directed and let them cool completely. Wrap individually in plastic wrap and store in a freezer bag. Reheat in a 350°F (175°C) oven until warmed through.
Cheese Suggestion: Low-moisture, part-skim mozzarella is crucial. Fresh mozzarella in water contains too much moisture and will make the dough soggy.
Almond Flour: Be sure to use super-fine almond flour, not almond meal. Almond meal is coarser and will result in a grainy, less cohesive dough.
Spice it Up: For a spicy kick, add 1/2 teaspoon of chili flakes to the sausage mix or use a spicy ground pork sausage meat instead of plain ground pork.
Dip It: Serve with sugar-free ketchup, yellow mustard, or a creamy sriracha mayo for dipping.
Nutrition Information (Per Serving – 1 sausage roll)
Calories: 385 kcal
Fat: 31g
Carbohydrates: 4.8g
Fiber: 1.5g
Net Carbs: 3.3g
Protein: 21g