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.
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.
More fathead recipes
You all know that keto pastry is so incredibly versatile and there are so many meals you can make with fat head dough. And of course, there is the original recipe, Fat Head Pizza - the holy grail.
You will also know, that I always give full credit 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 children's favourite dish here on the site)
- Cheesy garlic bread
- Mozzarella dough bagels
Please rate this recipe.
Fat Head Sausage Rolls Recipe
- 500 g (1.1 lb) sausages
- onion flakes to garnish
Fat Head Pastry
- 170 g (1 ¾ cups) pre-shredded/grated mozzarella or Edam/mild
- 85 g (¾ cups) almond meal/flour
- 2 tablespoon cream cheese full fat
- 1 eggs - medium
- pinch salt to taste
- 1 teaspoon onion flakes
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.
YOUR HOLIDAY PANTRY & GIFT GUIDES
Approximate nutrition information is provided for convenience and as a courtesy only. For the most accurate nutritional data, use the actual ingredients and brands you used in your preferred nutrition calculator.
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.
Just wanted to say thank you!
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.
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. 🙂
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!
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.
Sesame seeds got burnt after only a few minutes in the oven. Do you think 425 is too high?
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.
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.
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
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!
Can these, or any other fathead pastry item, be frozen?
Thanks for giving the world an alternative for wheat things 🙂
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
Great tip! Thank you Anne.
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 ??
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!