Fathead Sausage Rolls

This page may contain affiliate links. Any commissions earned means I can continue providing you free recipes. You can see the full disclaimer here. https://wp.me/Par0A1-uK

My original idea for these I was thinking of using turkey mince, just for something different, but in the end I opted for tradition and higher fat and went with actual sausage meat. They are sausage rolls after all! You can use different meat if you don’t eat pork or prefer to avoid sausages. You can also vary the herbs and flavours you add to the meat. I made some butter chicken flavoured ones before! These are always a big hit at parties and no-one would ever guess they use grain free pastry.

 

Fathead Sausage Rolls – Makes 22

 

500g Italian pork sausage meat

1 clove garlic, minced

1 onion, finely diced

3 tbsp fresh sage, chopped finely

1 tsp garlic powder

Salt and pepper to taste

1 quantity of Fathead dough with coconut flour, get the recipe here

Sesame seeds to garnish

Olive oil spray

 

Sauté onion in a frying pan until soft and browned. Set aside to cool off. Place sausage meat, garlic, sage, salt and pepper in a bowl. Add onion. Mix together well with your hands. Divide the meat mix evenly into balls and shape each into a little log like a sausage shape or kofta shape. Place on a baking tray and spray with oil. Bake for 5 minutes at 180C. You don’t want to properly cook them, you just want them to hold their shape a bit better so when you roll and cut them it will be easier.

Once ready make Fathead according to recipe adding garlic powder and salt. Roll into a rectangle shape. Place a ‘sausage’ onto the Fathead and cut around it so you can roll it up. There are some pictures below this recipe to show you what I mean. Roll until the first edge meets the Fathead again, then cut the dough away and press and mould the Fathead against the sausage meat. Squeeze the ends around the sausage and cut away the Fathead if there’s any excess. You can then cut into halves or thirds depending on how big you want your sausage rolls. This will also determine how many sausage rolls you get. I cut most of mine into thirds. By the time I get to my last one or two pieces of sausage I usually don’t have a piece of Fathead that’s the right shape to roll them in. So I gather my remaining Fathead into a ball, microwave to reheat (about 20 seconds) and roll it out again. Then finish my sausage rolls. Once done place on baking trays lined with baking paper and spray with olive oil. Sprinkle with sesame seeds. Bake at 180C for approximately 12 minutes.

 

Nutritional Info:

Cals – 119.6

Fat – 9.8g

Protein – 5.9g

Total Carbs – 2.1g

Fibre – 0.7g

Sugars – 0.6g

Net Carbs – 1.4g