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.
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.
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.