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Fat Head Sausage Rolls

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 video to see how to make Fat Head pizza base. And scroll below to watch my NEW quick cooking video showing you how to make Fat Head sausage rolls.

Fat Head sausage rolls have arrived and are going crazy. How to turn a humble sausage into something spectacular . | ditchthecarbs.com

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.

How To Make Fat Head Sausage Rolls – step by step

Firstly lets cover the basics of the sausage roll filling. There are two options.

  1. Buy your own sausage meat and flavour it exactly how you wish.
  2. 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.

Fat Head sausage rolls have arrived and are going crazy. How to turn a humble sausage into something spectacular . | ditchthecarbs.com

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.

[clickToTweet tweet=”Fat Head sausage rolls have arrived. Turn a humble sausage into something spectacular. ” quote=”Fat Head sausage rolls have arrived. Turn a humble sausage into something spectacular.”]

Fat Head sausage rolls have arrived and are going crazy. How to turn a humble sausage into something spectacular . | ditchthecarbs.com
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4.19 from 49 votes

Fat Head Sausage Rolls

Fat Head sausage rolls are the perfect party food, dinner or lunch box filler. Make as large or as small as you like. See the conversion below to see how to make these using almond flour or coconut flour.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Course: Coconut Flour Recipes, Dinner, Lunch, Lunch boxes, Snacks
Diet: Gluten Free, Grain free, Keto, LCHF, Low Carb, No Sugars, Wheat Free
Keyword: Keto mozzarella pizza dough
Servings: 6
Total Carbs: 5.1g

Ingredients

Metric grams - US measurements

Sausage Rolls

Fat Head Pastry

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

  • 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.

Notes

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.
Tried this recipe?Mention @ditchthecarbs or tag #ditchthecarbs!
Nutrition Facts
Fat Head Sausage Rolls
Amount Per Serving (1 serve)
Calories 470 Calories from Fat 352
% Daily Value*
Total Fat 39.1g 60%
Total Carbohydrates 5.1g 2%
Dietary Fiber 1.5g 6%
Sugars 1.9g
Protein 26g 52%
* Percent Daily Values are based on a 2000 calorie diet.

  Fat Head sausage rolls have arrived and are going crazy. How to turn a humble sausage into something spectacular . | ditchthecarbs.com

 

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Comments

  2. 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!

    Reply

  3. 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!

    Reply

  4. Can these, or any other fathead pastry item, be frozen?
    Thanks for giving the world an alternative for wheat things 🙂

    Reply

  5. 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

    Reply

  6. 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?

    Reply

    • 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.

      Reply

    • 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.

      Reply

  8. 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.

    Reply

  9. 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 🙂

    Reply

    • 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!

      Reply

  10. 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!

    Reply

  11. 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

    Reply

  12. 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!

    Reply

  13. 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!

    Reply

  14. 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!

    Reply

    • 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 🙂

      Reply

  16. 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!

    Reply

    • 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!

      Reply

  17. 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?

    Reply

  18. 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.

    Reply

  20. 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?

    Reply

  21. 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.

    Reply

  24. 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 : )

    Reply

  25. 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?

    Reply

  26. 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!).

    Reply

  27. 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??

    Reply

    • 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

      Reply

  28. 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 🙂

    Reply

  31. 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.

    Reply

    • 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.

      Reply

  32. 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

    Reply

  34. 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?

    Reply

    • 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.

      Reply

  35. 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. 🙂

    Reply

  37. Made these tonight for the first time and they were awesome! Even dear hubby liked them. Will be making these again.

    Reply

  38. Hey these sound great, except I don’t like cheese! Is there anything I can swap the cheese for? Thanks x

    Reply

  39. 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!!! 🙂

    Reply

    • 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 🙂

      Reply

  40. 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

    Reply

  42. 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.

    Reply

  44. 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?

    Reply

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