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    Home » Recipes » Low-Carb Keto Dinner Recipes

    Fat Head Keto Sausage Rolls (3g Net Carbs)

    Published: Feb 24, 2017· Modified: May 19, 2022· By Libby Jenkinson May contain affiliate links.

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    FREE MEAL PLAN COOKBOOKS PRO MEMBERS
    Fat Head sausage rolls served on a white plate with salsa as one of 35 best low-carb snack ideas

    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.

    Fat Head sausage rolls  served on a white plate with sauce
    Fat Head sausage rolls can be made with almond flour or coconut flour.
    Jump to:
    • What is fat head pastry?
    • Tips on buying sausages
    • How to wrap sausages with keto dough
    • More fathead recipes
    • 📖 Recipe
    • 💬 Comments

    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.

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

    • Fat Head sausage rolls have arrived and are going crazy. How to turn a humble sausage into something spectacular . | ditchthecarbs.com
      Remove the sausage skin
    • Fat Head sausage rolls have arrived and are going crazy. How to turn a humble sausage into something spectacular . | ditchthecarbs.com
      Bake until just cooked

    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.

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

    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.

    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), 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.

    low-carb and keto cookbooks

    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
    Fat head cheese crackers in a white bowl on a dark table
    FatHead pizza just got better - green FatHead pizza is incredible, fresh and healthy. Pin for later and try it out this weekend. | ditchthecarbs.com

    Keto taco cups with FatHead pastry served with salad and avocado
    FatHead nachos. Absolutely a stroke of genius. Low carb, grain free nacho heaven. | ditchthecarbs.com

    📖 Recipe

    keto sausage rolls on a white plate with ketchup

    Please rate this recipe.

    4.4 from 88 votes

    Fat Head Sausage Rolls Recipe

    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.
    Servings: 6
    NET carbs: 3g
    Author: Libby Jenkinson
    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Category: Coconut Flour Recipes. Dinner. Lunch. Lunch boxes. Snacks
    Diet: Diabetic. Gluten Free
    Gluten Free. Grain free. Keto. LCHF. Low Carb. No Sugars. Wheat Free
    Review Recipe Print Pin Email

    Recipe Video

    Calculate ingredients

    Adjust servings: 6
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    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 tablespoon cream cheese full fat
    • 1 eggs - medium
    • pinch salt to taste
    • 1 teaspoon onion flakes

    Equipment

    • Baking sheets - non stick
    • Silicone baking sheets

    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.
    © Copyright Ditch The Carbs

    Notes

    Fat Head pastry can also be made by replacing the almond meal/flour with ¼ 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.

    5-INGREDIENTS COOKBOOK

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    Nutrition Facts
    Fat Head Sausage Rolls Recipe
    Serving Size
     
    1 serve
    Amount per Serving
    NET carbs
     
    3
    g
    Total Carbohydrates
     
    4.6
    g
    2
    %
    Fiber
     
    1.6
    g
    7
    %
    Sugar
     
    1.3
    g
    1
    %
    Protein
     
    23.1
    g
    46
    %
    Fat
     
    37.8
    g
    58
    %
    Sodium
     
    733.8
    mg
    32
    %
    Potassium
     
    258.3
    mg
    7
    %
    Vitamin A
     
    358.5
    IU
    7
    %
    Vitamin B1
     
    0.2
    mg
    13
    %
    Vitamin B6
     
    0.3
    mg
    15
    %
    Vitamin B12
     
    1.4
    µg
    23
    %
    Vitamin C
     
    1.2
    mg
    1
    %
    Vitamin D
     
    1.4
    µg
    9
    %
    Vitamin E
     
    0.3
    mg
    2
    %
    Vitamin K
     
    1
    µg
    1
    %
    Calcium
     
    191.3
    mg
    19
    %
    Folate
     
    7.6
    µg
    2
    %
    Iron
     
    1.7
    mg
    9
    %
    Magnesium
     
    19
    mg
    5
    %
    Selenium
     
    7.1
    µg
    10
    %
    Zinc
     
    2.7
    mg
    18
    %
    % Daily Value*
    -
    Calories
    448.3
    * Percent Daily Values are based on a 2000 calorie diet.

    COOKBOOKS - MEAL PLANS - PANTRY

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    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.

    Fat Head sausage rolls  served on a white plate with sauce
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    Libby Jenkinson in her garden

    I'm Libby Jenkinson MPS. A registered pharmacist, Health Coach, Cert.Adv Nutrition, mother of 3 and founder of Ditch The Carbs and Low-Carb Practitioners.

    Learn more about me →

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    Reader Interactions

    Comments

    1. Maureen

      June 06, 2018 at 3:41 am

      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
    2. Lauren

      May 28, 2018 at 3:04 pm

      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
      • Libby www.ditchthecarbs.com

        May 30, 2018 at 2:35 pm

        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
    3. Jane

      April 19, 2018 at 9:54 pm

      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
      • Libby www.ditchthecarbs.com

        April 20, 2018 at 8:51 pm

        It sounds like it maybe needed some extra almond meal/flour to make it sturdier.

        Reply
    4. Dianne

      April 06, 2018 at 8:00 am

      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
      • Libby www.ditchthecarbs.com

        April 06, 2018 at 11:08 am

        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 😉

        Reply
    5. Lindsay

      April 03, 2018 at 5:13 pm

      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
    6. Gilly

      March 19, 2018 at 9:34 am

      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
      • Libby www.ditchthecarbs.com

        March 19, 2018 at 11:24 am

        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.

        Reply
        • Gilly

          March 20, 2018 at 6:45 am

          That makes sense! Thanks!

          Reply
        • Gilly

          March 20, 2018 at 6:52 am

          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

          Reply
          • Libby www.ditchthecarbs.com

            March 20, 2018 at 2:57 pm

            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.

            Reply
            • Gilly

              March 20, 2018 at 3:00 pm

              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!

        • Lisa

          July 21, 2019 at 10:32 pm

          Hi Libby, if you do your own sausage meat, do you cook it first in little sausage shapes?

          Reply
          • Libby www.ditchthecarbs.com

            July 24, 2019 at 2:33 pm

            No, I just roll it into a long sausage roll then encase it in the Fat Head dough. It seems to work brilliantly!

            Reply
    7. Mary

      March 14, 2018 at 8:19 am

      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
      • Libby www.ditchthecarbs.com

        March 14, 2018 at 11:44 am

        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
    8. Anakarina Gonzalez

      February 23, 2018 at 9:08 am

      Can this be saved for later if kept in the fridge?

      Reply
      • Libby www.ditchthecarbs.com

        February 23, 2018 at 12:26 pm

        Yes, keep them in an airtight container for up to 3 days in the fridge.

        Reply
    9. Kimberly Mikos

      October 16, 2017 at 2:11 am

      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
      • Libby www.ditchthecarbs.com

        October 16, 2017 at 8:41 pm

        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
    10. Ali

      October 08, 2017 at 10:07 am

      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
      • Libby www.ditchthecarbs.com

        October 15, 2017 at 1:38 pm

        I have heard some readers omit the egg completely and it still turns out brilliantly! It is quite a forgiving recipe.

        Reply
    11. Jill

      August 14, 2017 at 10:41 am

      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
      • Don Taubman

        February 25, 2018 at 10:31 am

        your pastry was too wet. Add more Almond Meal up to 140g until it's not so sticky

        Reply
    12. Ily

      August 12, 2017 at 12:18 am

      Can I use hotdogs instead of sausage?

      Reply
      • Libby www.ditchthecarbs.com

        August 12, 2017 at 3:56 pm

        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 🙂

        Reply
    13. Brigitte

      August 08, 2017 at 5:43 am

      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
      • Libby www.ditchthecarbs.com

        August 08, 2017 at 11:09 am

        I personally like sausage rolls both hot and cold, depending on whether it is summer or winter. Enjoy your trip 🙂

        Reply
        • Victoria

          July 13, 2018 at 4:19 am

          I'm wondering how they turned out after being frozen?

          Reply
    14. TheGiantGirl

      August 03, 2017 at 9:01 am

      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
    15. Mal Lock

      July 27, 2017 at 10:39 pm

      Is the cooking time the same if you make your own filling with raw meat?

      Reply
      • Libby www.ditchthecarbs.com

        July 28, 2017 at 1:27 pm

        I would expect you would have to cook it for longer to ensure the raw meat is cooked in the centre.

        Reply
    16. Maureen

      July 21, 2017 at 9:04 am

      I prefer not to use microwave, how would you make the pastry without microwave?

      Reply
      • Libby www.ditchthecarbs.com

        July 21, 2017 at 12:25 pm

        You can warm the cheeses together in a pan on the stove top. Warm gently until blended. 🙂

        Reply
      • Mary

        August 25, 2017 at 2:02 pm

        This works great! I don't have a microwave.

        Reply
    17. Elizabeth

      July 18, 2017 at 10:47 pm

      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
      • Libby www.ditchthecarbs.com

        July 21, 2017 at 12:30 pm

        You must use baking parchment, which is entirely different to baking paper. Peel back gently and it shouldn't stick at all.

        Reply
        • Elizabeth

          July 25, 2017 at 5:44 pm

          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 : )

          Reply
          • Elizabeth

            July 25, 2017 at 6:00 pm

            Sorry Libby, where can you purchase parchment paper?

            Reply
            • Libby www.ditchthecarbs.com

              July 26, 2017 at 11:48 am

              It may be called non-stick baking paper in other countries.

      • Brigitte

        August 08, 2017 at 5:33 am

        You can also spray your backing paper with a little backingspray or olive oil in a spray.

        Reply
    18. Ceri

      July 09, 2017 at 3:29 pm

      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
      • Libby www.ditchthecarbs.com

        July 10, 2017 at 10:44 am

        Maybe next time spray or brush with little oil? The always helps things crisp up nicely.

        Reply
        • Michele

          July 17, 2017 at 11:53 am

          Can you show me the gram to cup conversions please? And will shredded cheddar and jack work?

          Reply
          • Libby www.ditchthecarbs.com

            July 21, 2017 at 1:08 pm

            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 🙂

            Reply
    19. Kerry

      June 25, 2017 at 11:02 pm

      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
    20. Kelly

      June 25, 2017 at 10:02 pm

      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
      • Margaret Flitcroft

        August 22, 2018 at 7:03 pm

        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
    21. djnikkik

      June 18, 2017 at 4:50 am

      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
    22. Penny

      June 14, 2017 at 7:25 am

      Have you tried using pepperoni and sauce to make a Stromboli type roll?

      Reply
    23. JulieAnn Nelson

      June 12, 2017 at 2:34 am

      Is it possible to use sunflower seed flour for this recipe instead of almond or coconut?

      Reply
    24. Jessica

      May 17, 2017 at 8:26 am

      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
      • Libby www.ditchthecarbs.com

        May 17, 2017 at 10:14 am

        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
    25. Mrs O

      May 12, 2017 at 1:44 am

      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
    26. Elizabeth Hall

      April 29, 2017 at 4:06 pm

      Just made these in Japan - SO GOOD!!!!! I'm going to try storing them in the fridge.

      Reply
    27. cec

      April 25, 2017 at 10:54 am

      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
      • Cec

        April 25, 2017 at 2:34 pm

        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
    28. Nicky

      April 06, 2017 at 3:24 pm

      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
    29. Uju

      April 05, 2017 at 11:10 pm

      Hello Libby! I'd love to make this recipe using coconut flour only, how would you advice me to convert?

      Reply
      • Libby www.ditchthecarbs.com

        April 06, 2017 at 10:38 am

        There is s footnote in the recipe to use coconut flour instead of almond flour. 🙂

        Reply
    30. Cheryl

      March 31, 2017 at 12:26 pm

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

      Reply
    31. Alex

      March 10, 2017 at 3:11 am

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

      Reply
      • Libby www.ditchthecarbs.com

        March 10, 2017 at 4:31 pm

        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. 🙂

        Reply
        • Heidi

          March 24, 2017 at 7:04 am

          How/ where can I buy Fat Head??? Can't seem to find it here...

          Reply
          • Libby www.ditchthecarbs.com

            March 24, 2017 at 1:01 pm

            You make it, see the recipe here. It is super easy and everyone swears by it in the low-carb world.

            Reply
    32. Marjori Miller

      March 09, 2017 at 2:07 pm

      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
      • Libby www.ditchthecarbs.com

        March 09, 2017 at 7:34 pm

        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
    33. Veneeta

      March 05, 2017 at 4:17 pm

      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
      • Libby www.ditchthecarbs.com

        March 06, 2017 at 1:35 pm

        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.

        Reply
    34. Jill

      March 04, 2017 at 9:51 am

      Hi Libby - have you ever tried them with beef mince?

      Reply
      • Libby www.ditchthecarbs.com

        March 06, 2017 at 1:40 pm

        Not yet, that will be my next mission. Let me know how you get on if you are successful.

        Reply
    35. Shellihob

      March 02, 2017 at 4:51 pm

      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
    36. Julie from Dubbo Australia

      February 27, 2017 at 11:03 pm

      These sound great
      Is the 470 calories per sausage roll
      Or for the whole batch

      Reply
      • Libby www.ditchthecarbs.com

        February 28, 2017 at 12:01 pm

        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.

        Reply
    37. Debra Ferry

      February 26, 2017 at 6:53 pm

      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
      • Libby www.ditchthecarbs.com

        February 27, 2017 at 9:07 am

        It sounds like you need more almond or coconut flour to make it sturdy enough.

        Reply
    38. Patricia Thomson

      February 26, 2017 at 11:12 am

      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.

      Reply
    39. Holly

      February 25, 2017 at 12:41 pm

      These look amazing! Do they freeze well?

      Reply
      • Libby www.ditchthecarbs.com

        February 25, 2017 at 8:30 pm

        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.

        Reply
        • Kylie

          February 27, 2017 at 12:37 pm

          I froze mine, worked brilliantly!

          Reply
          • Say

            February 28, 2017 at 8:48 pm

            Did u freeze with the sausage cooked or uncooked?

            Reply
            • Jessica

              May 17, 2017 at 8:23 am

              I froze mine cooked then reheated in the oven till heated through. Worked a treat.

    40. joanfrankham

      February 25, 2017 at 5:57 am

      Saving this for later, when I look forward to trying these! They look great.

      Reply
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