My kids are absolutely over the moon that I have finally developed Fat Head sausage rolls. I started to see readers posting versions of these on Facebook groups and Instagram for a while and knew I had to give them a go. Well, all I can say is wow.
Watch my new video to see how to make Fat Head pizza base.
What IS Fat Head Pastry (and why is it so famous)?
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. It 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.
Fat Head Variations
You all know that Fat Head pastry is so incredibly versatile. This is just a selection of the recipes I have already made using the basic Fat Head dough. And of course, there is the ultimate grand-daddy of Fat Head. That is, of course, Fat Head Pizza – the holy grail.
You will also know, that I always pay homage to Tom Naughton, who gave the title Fat Head following his Fat Head movie. Read more about that here.
- Fat Head crackers
- Fat Head green pizza
- Fat Head keto taco cups
- Fat Head nachos (possibly my chuldren’s favourite dish here on the site)
How To Make Fat Head Sausage Rolls – step by step
Firstly lets cover the basics of the sausage roll filling. There are two options.
- Buy your own sausage meat and flavour it exactly how you wish.
- An easier option, is to buy sausages then remove the skins before cooking (this stops them from curling up as they cook).
Tips on buying sausages
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 Fat Head Sausage Rolls
While the sausages are cooking, you can make the Fat Head pastry. Roll it out as shown in this post, on baking parchment.
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 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) or homemade sugar free ketchup.
I’m sure dipping sausage rolls in tomato sauce of any description, helps children enjoy these like the standard processed high-carb ones.
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 have arrived. Turn a humble sausage into something spectacular.Click To Tweet
Fat Head Sausage Rolls
- 6 / 500g / 1lb / 1lb sausages
- onion flakes to garnish
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
While the sausages are cooking, prepare the 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.
Fat Head pastry can also be made by replacing the almond meal/flour with 1/4 cup (4 tbsp) coconut flour.
The nutrition panel is per serving (the entire recipe makes 6 servings). The number of sausage rolls you make, will depend on how big or small you like to cut them.
Nutrition calculated using pork sausages containing 1.5% carbs.
Subscribe now to receive your FREE copy of Low-Carb FAQ & Diet Sheets. You also receive secret discount codes for subscribers only.