These Little Sausage Rolls Make A Great Change Of Pace
Made from a flat head pastry which is all the rage on the internet these days. This pastry in incredibly low in carbs, is gluten free,wheat free and grain free. It is made from cheese, cream cheese, an egg, and either almond or coconut flour. This pastry can also be flavored many ways depending on what in is being used for (makes a great cinnamon roll).
When buying the sausages, read the label, some sausages have rice for a filler and are not as low in carbs. You want a sausage meat that is all meat if possible.
Fat Head Sausage Rolls
• 6 / 500g / 1lb / 1lb sausages
• onion flakes to garnish
Fat Head Pastry
• 170g / 6oz / 1-3/4 cups shredded/grated mozzarella or other mild cheese
• 85g / 3oz / 3/4 cup almond meal/flour
• 2 tbsp cream cheese full fat
• 1 egg • pinch salt to taste
• 1 tsp onion flakes
Pre-cook the sausages
1 Cut the sausage skin down the center using a sharp knife. Peel back and discard.
2 Place each sausage on a lined baking tray and cook at 180°C/350°F for 10 minutes.
Fat Head Pastry
1 While the sausages are cooking, prepare the Fat Head pastry.
2 Mix the shredded/grated cheese and almond flour/meal in a microwaveable bowl. Add the cream cheese. Microwave on HIGH for 1 minute.
3 Stir then microwave on HIGH for another 30 seconds. Remove and stir again. Add the egg, salt, and onion flakes. Mix.
4 Place the Fat Head pastry between 2 pieces of baking parchment/paper and roll into a thin, rectangle. Remove the top baking paper/parchment.
5 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.
6 Cut into sausage rolls and spray or drizzle oil over the top. Sprinkle with onion flakes (or sesame seeds) to garnish.
7 Bake at 220C/425F for 12-15 minutes, or until golden all over.
Featured image was captured from the video.
The quotes came from the video description. You can find more info in the video description. You can also go to Ditch The Carbs to see the source recipe.
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