You and your children will fall in love with fat head sausage rolls. They’re perfect as a snack or lunch. They’re only 3g NET carbs and 23g of protein.
The secret is to use keto dough from my Fat Head pizza to wrap sausages and cover in sesame seeds, bagel seasoning, or onion flakes.
What is fat head pastry?
If you have never heard of Fat Head pastry, get ready. This is famous for a very good reason.
Fat Head pastry is incredibly low in carbs, grain-free, wheat-free, gluten-free and super easy.
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The keto dough is made with cheese, cream cheese, an egg and either almond meal/flour or coconut flour. It is sturdy, easy to make and can be flavoured in many different ways.
If you have never made fat head dough (mozzarella dough), take a look at the supreme guide to making fat head dough even without a microwave. Can be made with almond flour or coconut flour PLUS 16 keto recipes to use it.
Tips on buying sausages
Firstly let’s cover the basics of the sausage roll filling. There are two options.
- Buy your own pork sausage meat and flavour it exactly how you wish.
- An easier option is to buy pork sausages then remove the sausage casing before cooking (this stops them from curling up as they cook).
Whether you buy sausage meat or sausages, read the label carefully to ensure it has at least 80% meat. A quick and easy guide to what has gone into a sausage (as some labels don’t state clearly what is inside), is to look at the carbohydrate value.
If they state it has 1% or 2% carbs, then you know the majority of the sausage will be made of meat or fat. I have seen sausages saying 80% meat but the label states 10% carbs. You know these will have a lot of fillers such as rice, wheat or sugar in them.
Avoid sausages such as rosemary and honey, sticky Chinese, or pork and apple for example. These are high in natural sugars.
Top Tip – check those ‘gluten-free’ sausages. They might not have wheat or gluten, but they can be packed with rice as the starchy filler.
I prefer to cook my sausages first for the Fat Head sausage rolls. I simply run a sharp knife down the centre of each sausage to split the sausage skin. Using the knife, peel back, remove and discard the skins.
Place each sausage meat on a baking tray lined with baking parchment. Bake at 180C/350F for 10-15 minutes until just cooked (they will cook again once wrapped in the Fat Head pastry).
How to wrap sausages with keto dough
While the sausages are cooking, you can make the Fat Head pastry. Roll it out as shown in this post, on baking parchment paper.
Place the cooked sausages along one edge of the pastry. Using the baking parchment, roll the pastry around the sausages then cut the excess off with a knife. It is similar to how you might make sushi, only Fat Head style.
Remove the baking parchment, and cut into small, medium or large sausage rolls. Sprinkle some onion flakes on top for that real sausage roll taste (or you could use sesame seeds).
Place each Fat Head sausage roll on a lined baking tray and bake as per the recipe below.
For those of you with nut allergies, I have discovered you can make Fat Head pastry with coconut flour. It sometimes turns out a little heavier than using the original almond flour/meal recipe, but it works.
To serve, I use salsa (with no added sugar and less than 5% carbs), sugar-free BBQ sauce, or homemade sugar-free ketchup.
Fat Head sausage rolls are brilliant for school lunch boxes, a picnic, snack or dinner served with a huge side salad or veggies.
So never have a plain sausage again, pimp those bad boys with Fat Head pastry
Fat Head Sausage Rolls Recipe
Equipment
- Baking sheets – non stick
- Silicone baking sheets
Ingredients
Sausage Rolls
- 500 g sausages
- onion flakes to garnish
Fat Head Pastry
- 170 g pre-shredded/grated mozzarella or Edam/mild
- 85 g almond meal/flour
- 2 tbsp cream cheese full fat
- 1 eggs – medium
- pinch salt to taste
- 1 tsp onion flakes
Instructions
Pre-cook the sausages
- Cut the sausage casing down the centre using a sharp knife. Peel back the casing and discard.
- Place each sausage on a lined baking tray and cook at 180C/350F for 10 minutes.
Fat Head Pastry
- Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
- Stir then microwave on HIGH for another 30 seconds. Remove and stir again. Add the egg, salt, and onion flakes. Mix.
- Place the Fat Head pastry between 2 pieces of baking parchment/paper and roll into a thin, rectangle (see photos here). Remove the top baking paper/parchment.
- Cut the Fat Head pastry along one side and place the sausages along that edge. Begin to roll as shown in the pictures above and cut off the excess pastry.
- Cut into sausage rolls and spray or drizzle oil over the top. Sprinkle with onion flakes (or sesame seeds) to garnish.
- Bake at 220C/425F for 12-15 minutes, or until golden all over.
Video
Notes
Nutrition
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Saving this for later, when I look forward to trying these! They look great.
These look amazing! Do they freeze well?
To be honest, they never stick around long enough. I’m pretty sure they would however freeze brilliantly. Pop them an airtight container to freeze.
I froze mine, worked brilliantly!
Did u freeze with the sausage cooked or uncooked?
I froze mine cooked then reheated in the oven till heated through. Worked a treat.
As an FYI, American sausages don’t contain grains. Italian sausage would be great with the mozzarella dough and Polish sausage or hot dogs would be great with Edam or Swiss.
i tried the sausage rolls, although they tasted great … when i put them in the oven, the fathead pastry all drooped onto the tray … was like sausage meat sitting on pastry…. any ideas where i went wrong?
It sounds like you need more almond or coconut flour to make it sturdy enough.
These sound great
Is the 470 calories per sausage roll
Or for the whole batch
That is for one serving. The entire recipe serves 6. It is up to you how big or small you cut them, and hence how many you will make. I managed to make 12 large ones, so everyone got 2 each.
Made these the other day and loved them. Have put some in the freezer because next week im going on a long road trip and I think they’ll be perfect for lunch along the way.
Hi Libby – have you ever tried them with beef mince?
Not yet, that will be my next mission. Let me know how you get on if you are successful.
I found you last week and have been obsessing over your pages every since :)….You have inspired me, and am now heading towards a LCHF lifestyle…today I made these divine sausage rolls!! The pastry is amazing, super simple and tasty…I made my own filling with pork mince, spinach, cumin, bacon and onions…Kids are going to be so happy to have these in their lunch boxes tomorrow….Tomorrow I’m making the sauce to go with this :)….Keep up the fantastic work xx
Wow, thank you Veneeta. What an amazing comment. Welcome to the world of LCHF and a whole new world of recipes for you to try.
Hi, I am trying to make this right now, but the dough is very sticky & is not coming up from the parchment paper. I notice that the cup measurements for the mozzarella & almond flour don’t match the ounces…1 3/4 cup mozzarella equals 14 oz, not 6, and 3/4 cup almond flour equals 6 oz, not 3. I made it according to the ounces & wonder if I need to use the cups measurements? The egg was kind of hard to mix into the melted cheeses & almond flour, is that normal too? 🙂
THANKS!!! 🙂
Hi Marjori, great question about the weight of mozzarella. 170g is definitely equivalent to 6 oz in weight. I only add cups for my American readers as the rest of the world works by weight but I know cups are so helpful, but sadly, very inaccurate. Yes the egg can be a bit tricky to add to the cheese, but I use the back of the spoon to mix it, or my hands. I’m sure you’ll be eating the yummy Fat Head dough by now, enjoy 🙂
Hey these sound great, except I don’t like cheese! Is there anything I can swap the cheese for? Thanks x
Not like cheese??? What’s wrong with you!!! (only kidding, I couldn’t resist). Unfortunately the Fat Head dough is heavily based on cheese and there is no real substitution for it. I do have another low carb pastry you might like to give a try. My chicken and leek pie pastry is amazing and sturdy. I’m not sure if it would be sturdy enough for sausage rolls, but if you give it a go, let me know how you get on. 🙂
How/ where can I buy Fat Head??? Can’t seem to find it here…
You make it, see the recipe here. It is super easy and everyone swears by it in the low-carb world.
Made these tonight for the first time and they were awesome! Even dear hubby liked them. Will be making these again.
Hello Libby! I’d love to make this recipe using coconut flour only, how would you advice me to convert?
There is s footnote in the recipe to use coconut flour instead of almond flour. 🙂
Made these today with a 50/50% beef/pork mixture, added some bacon, herbs and spices. Delish! Found the dough really easy to handle. Now to find a sauce recipe to compliment them. 🙂
Does it make a difference if you dont have a microwave? I want to
make it and cant follow the recipe as far as the nuke part.Any help out here for this?
FYI I used a double boiler to melt down the cheeses and flour….it worked, not sure how it’s different from the microwave original.
Just made these in Japan – SO GOOD!!!!! I’m going to try storing them in the fridge.
Wow, another great recipe. I knew they’d be good but was surprised by just how tasty they are. I made the pastry with ground almonds but it was a bit wet so I sprinkled it with coconut flour so it was less sticky. I did have two sausages left over so next time I’ll just do two less and that works out the right amount for the amount of pastry I have. My husband will be delighted when he opens his packed lunch tomorrow.
People are giving me lots of credit for my tasty low carb cooking but it’s all down to you and I always tell then about your website. Anna. Xxx
I made these last weekend and froze them with the intention of heating them up for quick weeknight meals for one. I placed one in the oven last night while still frozen, and cooked until it was hot through. It was delicious although the type of sausage used will have the greatest bearing on the flavour result I imagine. I found a brand of all natural sausages at Pak N Save called ‘L’Authentique’ which have no added nasty stuff – I used the chicken and bacon sausages and they were delicious.
Great tips Jessica, thank you. Yes the type of sausage you use inside does have a huge bearing on the flavour of the sausage roll. Nice to know you found one brand that is superb. I’m off to Pak’n’save to try them.
Is it possible to use sunflower seed flour for this recipe instead of almond or coconut?
Have you tried using pepperoni and sauce to make a Stromboli type roll?
Have made this several times with varying sausages and flavours. They are always a hit, even with the non lchers and have become a party favourite! When I show up everyone goes “awesome, you made those sausage rolls again!” Will be making this over and over 🙂
I used the gram measurements for the pastry and have tried with both almond meal and coconut flour, but both times it is quite hard and crumbly! It is barely staying together when I try to roll it and there’s no way it would wrap without falling apart. Any ideas?! I have an 1100w microwave, would that make a difference??
You need to roll out the dough as soon as it comes together. If it starts to firm up and become tricky to roll out then stick it back in the microwave to melt the cheese again and it should be fine
Thank you for a brilliant recipe!
We are low-carb vegetarian (very tricky!!) and my kids were so delighted to have a sausage roll that “isn’t full of wheat and tummy aches”! We used Jamie Oliver’s mushroom filling and sub’d a mix of coconut flour, savoury yeast, golden flax meal & shredded parmesan for the breadcrumbs, making a nice stiff sausage-like filling for the amazing fat head ‘pastry’!
Thank you for another transformative recipe in our household! Oh, the possibilities!! ..and easy school lunches! (the coconut flour dough version is a life-saver!).
Just made these for the first time with satay chicken sausage filling & they were quite ok. The only thing was they didn’t crisp up like normal pastry – maybe I did something wrong though?
Maybe next time spray or brush with little oil? The always helps things crisp up nicely.
Can you show me the gram to cup conversions please? And will shredded cheddar and jack work?
Each recipe has two big red buttons so you can switch between Metric – US. I always advise to cook by weight because it is so accurate, but I understand most of my readers from the US prefer to use cups, so I have added both so you may choose 🙂
I tried making these after having great success with the fat head pizza; unfortunately the dough just stuck to the paper and created a big mess so I had to try sticking the dough to the sausage meat. Do you have any suggestions? I did notice a few other have experienced this in the above thread : )
You must use baking parchment, which is entirely different to baking paper. Peel back gently and it shouldn’t stick at all.
Oh thank I didn’t even realise there was a difference. I’ll try and purchase some and re-make. The first batch still turned out yum, just a bit tricky because of the lack of parchment paper : )
Sorry Libby, where can you purchase parchment paper?
It may be called non-stick baking paper in other countries.
You can also spray your backing paper with a little backingspray or olive oil in a spray.
I prefer not to use microwave, how would you make the pastry without microwave?
You can warm the cheeses together in a pan on the stove top. Warm gently until blended. 🙂
This works great! I don’t have a microwave.
Is the cooking time the same if you make your own filling with raw meat?
I would expect you would have to cook it for longer to ensure the raw meat is cooked in the centre.
More brilliance! Made these last night to put in tomorrows packed lunches. Good thing everyone else had gone to bed when they came out of the oven bc I sampled one and it was so goid I know they would have been snaffled up immediately. Thanks Kerry for the veggie alternative inspiration. Next time I’ll do a mixed batch so they suit everyone.
We al loved your fathead pizza, so will give these a try. Here in Spain they sell a kind of sausage without a skin, so they will probably be great.
I want to freeze them for our holiday trip(2000km), do I need to reheat or just pack them frozen and eat when defrosted?
I personally like sausage rolls both hot and cold, depending on whether it is summer or winter. Enjoy your trip 🙂
I’m wondering how they turned out after being frozen?
Can I use hotdogs instead of sausage?
Sure, just check to make sure they are more than 85% meat and not filled with wheat, rice or other nasty fillers. The higher the meat the better 🙂
I used parchment paper and it stuck. I just threw away my dough. So upset. Yes, it was parchment paper, not wax or anything else. I’ve never had this problem.
your pastry was too wet. Add more Almond Meal up to 140g until it’s not so sticky
Thanks for the recipe can’t wait to try it. One of my kids is intolerant to egg. Have you ever tried egg replacer in the fathead dough?
I have heard some readers omit the egg completely and it still turns out brilliantly! It is quite a forgiving recipe.
I know this recipe is a few months old and you might not be checking the comments but just in case you are I have a question for you. My boyfriend and I were at a wedding on Friday and they served mini beef Wellington as an hors douevre and he’s obsessed! I’m doing low carb and trying to find a recipe that could work for the puff pastry. Do you think this recipe could work? If not do you have any suggestions for me? Any help would be greatly appreciated!
What a superb idea! I’m pretty sure they would work, especially as they were mini beef Wellington. The beef would almost be cooked before they were wrapped in the Fat Head pastry, so the pastry would add an extra va-va-va-voom!
Can this be saved for later if kept in the fridge?
Yes, keep them in an airtight container for up to 3 days in the fridge.
I make real English sausage rolls for my wife. I’ve never been to England but she said I mailed it. Being a personal chef for a client on a Keto plan, I’m planning on making these.
May I suggest though, making your own sausage. It’s super easy and takes no time at all! Aplril Bloomfield (chef) and The Spruce (website) inspired me to create my own. With ground pork you can mix in herbs and it’s WAY better than store bought. In April’s recipe I just omit the milk/breadcrumb mixture for my keto client. You can do it! And you’ll love it!
I agree, I like to make my own sausage meat. I give readers the option as making their own may be a step too far. My favourite quote from a reader was “until I found your site, I thought cooking meant “peel film back to vent”, man that made me crack up all day”. I loved her honesty and humour, but it also showed me how where some readers are coming from. Then I have you, a trained chef. Awesome! I love the variety here and the creative ideas flooding in. Thanks Mary for your comment today, super helpful 🙂
I’m curious as to why you cut the casing off? Why not just leave it whole? Will be trying this this week with some 4 cheese Italian sausages I have!
I cut the sausage casing off so I can “sandwich” the sausage ends together into one long length. Also the sausages tend to bend sometimes when you cook them. Personally, I actually now make my own sausage meat, but it may be a step too far for some.
That makes sense! Thanks!
Also in the video it looks like you only use two sausages in the dough but the recipe calls for a pound of sausages. I’m confused
You will notice in the images I use 6 sausages. The video just shows a snippet of the recipe so you understand how to make it.
Got it! Thanks so much! I made these today with some 4 cheese Italian sausage that I got marked down at my local store. They are really good! I can’t wait to use the dough for a bunch of other things!
Hi Libby, if you do your own sausage meat, do you cook it first in little sausage shapes?
No, I just roll it into a long sausage roll then encase it in the Fat Head dough. It seems to work brilliantly!
J lived this recipe, however I think my sausages were too large for the dough. I used the pieces that I cut to wrap he other sausages. They turned out greeT however I didn’t have enough dough for the 5th link. So I had 8 rolls. What’s the nutritional value for that? I’m horrible at math and try to only make recipes that have the nutritional info on them (lol) just want to make sure I enter it in my app correctly
Thanks for the recipe! I sure did enjoy it!
Thank you for such a wonderful recipe. I am a nutritionist and always trying new recipes, I and currently living LCHF lifestyle . I love your fathead pizza and have been making it for over a year, I just discovered this amazing recipe and made them last night. A huge success i used chicken sausages and served them with sugar free sweet chilli sauce. These will be a regular now in my household, again thanks for making the journey a tasty and exciting one. X
Awesome Diane, I love that you are a nutritionist and advocating LCHF lifestyle. I love your idea of chicken sausages – I might steal that idea when I make these next week 😉
Hi! I made these using leftover fathead dough from pizza last night. The pastry kind of melted off and from under the rolls. Any idea where I went wrong? Thanks!
It sounds like it maybe needed some extra almond meal/flour to make it sturdier.
Just made a batch of these, turned out perfectly. Was really worried how only a few ingredients could make a dough but it worked so well and I didn’t have any issues with sticking. Wish I found fat head dough earlier! Going to try out some of the other recipes. Thank you 🙂
Pretty darn easy huh? It is sooooo good and soooo versatile. I’m so glad you enjoyed it. There are even Fat Head bageks, garlic bread and nachos on my site. also have some other amazing mozzarella dough recipes in the pipeline – so stay tuned!
I just made these!!! absolutely amazing. did not have the onion flakes but..it came out super yum!! will try with the coconut flour next. thanks for this great recipe.
Would this suit a spinach/cheese filling?
Oooh that would be amazing but the filling would have to be solid to roll the pastry over it. Alternatively you could use the Fat Have pastry in a similar way that is in my calzone recipe, and use the spinach/feta as a filling instead – yum!
Great recipe but my dough always goes sticky once I add the egg. Am I better off leaving it out or adding more almond flour to firm it up?
Both options would work. Some people who are allergic to eggs, omit the egg completely and the recipe works out just fine. I find however, if my dough is a little sticky, I add a tablespoon of almond flour at a time until it firms up a little more to make rolling out the dough a little easier.
Thanks! I will try that when I do our new favourite, Fathead Pizza, this Saturday ?
I find if I pop the dough back in the fridge for 10 or so minutes, the cheese starts to firm back up and it’s easier to roll out.
Great tip, thank you 🙂 I’m just about to make sausage rolls so will try it ??
Hi Libby
I have always boiled my sausages. They stay straight, and the skins simply pop off. I know you lose a bit of fat, but that can be added in the sauce etc
XXX
Great tip! Thank you Anne.
Can these, or any other fathead pastry item, be frozen?
Thanks for giving the world an alternative for wheat things 🙂
This was the most delicious and easy fathead dough I’ve ever made! I tried using it for sausage patties instead but will be trying it as Sausage Rolls as well. Thanks so much!
Great recipe!
After doing for a few times, I did 120g cheese, an extra tbsp of cream cheese, 120g of almond meal and added 1tsp of xantham gun. Felt it was fluffier! Thanks for posting!
So is that ontop of2 tab cream cheese = 3 tab cream cheese
Could this dough be used to make dumplings?
I think it would depend on how you cooked them. The dough would fall apart if steamed, but if it was baked or fried, it might just work.
I don’t see a video anwhere?! Also, 470 cals per small sausage roll is quite hefty!
The video is right at the top, as you scroll it should follow you so you may continue to watch it. As for calories, luckily we don’t count them around here, such an outdated and flawed system.
I don’t see a video either – ad blocker hides it. But you can find it if you search for it directly, or by disabling ad blocker for this page.
FYI I have made these a few times with cheese kransky as the sausage – amazingly yummy!
I’m afraid that’s what an ad blocker’s job is, to hide ads and I’m afraid all my cooking videos have a pre-roll advert, it helps pay for the production costs. You can always watch them on my YouTube channel too. They are all there, without ads. Click here to see all my recipe videos.
Sesame seeds got burnt after only a few minutes in the oven. Do you think 425 is too high?
Excellent recipe. I could live on these.
One suggestion – start the pastry after the sausages have cooked. It makes them easier to roll if the sausages have cooled a bit and the fat congealed slightly.
Just made these, everyone here loved them! After adding the egg it went real sticky, I added a few sprinkles more almond meal and it maybe helped a bit but I was scared of ruining it by adding too much so just used it a bit sticky. I think I made them a bit thick as well, dunno.. a recommended mm thickness would be good for crazies like me hahaha!
Next time maybe I’ll try adding even more almond meal if it goes sticky and see what happens…
Also, my tummy hurts cause they were too yummy not to eat both too quick and maybe a little bit to excess! Good thing I had 5 other people to share them with!
Can i use coconut flour instead of almond flour? Because i am allergic to almonds.
Yes, there is a note in the recipe that explains how to use coconut flour instead. 🙂
First time I tried this I used expensive buffalo mozzarella and it resulted in a batter instead of a dough (although battered sausage is an interesting alternative). This time I used cheaper pre-grated mozz and the dough appears to be perfect! I stuck my hand in to mix it as folding with a fork was difficult with the egg making it slippery, and discovered another benefit of this dough is it doesn’t stick to your hands.
I would avoid using expensive mozzarella at all costs. There is too much moisture, as you have found. I always state pre-shredded mozzarella for the win! I hope you still enjoyed your “battered” sausages, maybe I should make them too. They sound yum.
Just wanted to say thank you!
Mine were soggy when they came out of the oven! Any ideas on how I went wrong
It sounds like the mozzarella cheese wasn’t low-moisture mozzarella. If you think the cheese is too wet, add some additional almond flour or coconut flour and ensure you bake it as long as needed to make a crispy keto crust.
Hi, did you delete this recipe as I can’t find the recipe part of it on here and only used this recipe just the other day (super tasty btw!). Really hope this can be put up again as really enjoyed it
Hi Jay! Recipe has been added to the post!