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Recipe - Keto: Sausage Rolls
Keto, low-carb, gluten-free sausage rolls.
Prep Time: 00:35
Cook Time: 00:30
For The Dough:
2 cups mozzarella cheese, shredded
3 tbsp cream cheese
1/2 cup almond flour
1/4 cup coconut flour
1 tsp baking powder
1/2 tsp xanthan gum
For the Sausage Filling:
1 lb ground sausage
1 tbs coconut flour
1/4 cup minced white onion
1/4 cup minced celery
1 egg (whisked and divided into two halves)
1 tsp onion powder
1 tsp garlic powder
1/2 tsp salt
1/2 tsp pepper
1Pre Heat oven to 375F. In a food processor (or large bowl) mix the raw sausage with the onion and celery, spices, coconut flour, and 1/2 an egg. Mix thoroughly until a uniform paste-like texture forms. Divide the meat mixture into 2 halves. Place a half amount on to a piece of cling wrap about 20" wide. Using the cling-wrap, shape and smooth the meat into an even tube shape, then twist and tuck the ends. Repeat with second batch and then place in the fridge to chill.
2In a stand mixer (or mixing bowl) whisk the almond flour, coconut flour, baking powder, xanthan gum to combine and then add the eggs until a paste forms. Melt the shredded mozzarella and the cream cheese in the microwave in 30-second increments, stirring in between, until they have melted. Using a paddle attachment, mix the cheese into the flour mixture on medium and then high until very well combined. Set aside.
3On a long piece of parchment paper, use a meat tube to layout the size of the rectangle needed to completely cover the sausage. (I mark it in permanent marker on the paper itself). Then take half the dough (Tip: use wet hands to handle "fat-head" dough, flour doesn't work great) and lay it in the center of your marked area. Cover with cling-wrap (so you can see your marks) and roll out dough evenly to cover the needed area. Trim to fit your rectangle perfectly.
4Once you have your tidy rectangle, place your chilled sausage roll in the center. Use the parchment paper to roll/flip the back half of the dough over the sausage. Then brush the top edge with beaten egg. Next, press the free edge of the dough until it is slightly thinned (to avoid a bulky seam) and using the paper, roll/flip it on to the piece to completely cover the roll. Press the dough gently together until sealed. Repeat on the second batch - then place both in the fridge to chill.
5After chilling, brush both rolls in the remaining egg as a wash. Divide the sausage rolls into 16 pieces (8 per roll) and use a sharp knife to cut the rolls. (You will likely need to clean your knife between cuts). Place the rolls on their seam side dough side down on a parchment paper or Silpat lined baking pan. It helps to press them into an oval shape to avoid tipping. Bake for 25 -30 minutes. They should get to be a fairly dark golden brown.
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