My kids are absolutely over the moon that I have finally developed Fat Head sausage rolls. 3g NET carbs.
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.
The secret is using the dough from my Fat Head pizza to make Fat Head sausage rolls.
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.
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.
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 children's favourite dish here on the site)
How To Make Fat Head Sausage Rolls - step by step
Firstly let's 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.
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- Remove the sausage skin
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- Bake until just cooked
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 the recipe below.
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- Roll out Fat Head pastry and wrap over the sausages
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- Peel back the baking parchment
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- Cut into Fat Head sausage rolls
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- Sprinkle with onion flakes
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.
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Fat Head Sausage Rolls
Recipe Video (tap to play)
Calculate ingredients
Ingredients
Sausage Rolls
- 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 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.
Notes
Nutrition
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Hope Heeg
Just wanted to say thank you!
William
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.
Libby www.ditchthecarbs.com
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.
Nura
Can i use coconut flour instead of almond flour? Because i am allergic to almonds.
Libby www.ditchthecarbs.com
Yes, there is a note in the recipe that explains how to use coconut flour instead. 🙂
Amy
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!
Adam
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.
Bridgette
Sesame seeds got burnt after only a few minutes in the oven. Do you think 425 is too high?
chilli
I don't see a video anwhere?! Also, 470 cals per small sausage roll is quite hefty!
Libby www.ditchthecarbs.com
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.
Em
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!
Libby www.ditchthecarbs.com
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.
Kristine
Could this dough be used to make dumplings?
Libby www.ditchthecarbs.com
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.
Albano
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!
Julie
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!
Louise
Can these, or any other fathead pastry item, be frozen?
Thanks for giving the world an alternative for wheat things 🙂
Anne
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
Libby www.ditchthecarbs.com
Great tip! Thank you Anne.
Allison
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?
Libby www.ditchthecarbs.com
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.
Allison
Thanks! I will try that when I do our new favourite, Fathead Pizza, this Saturday ?
Kat
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.
Allison
Great tip, thank you 🙂 I'm just about to make sausage rolls so will try it ??
lisa Bradley
Would this suit a spinach/cheese filling?
Libby www.ditchthecarbs.com
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!