Ultimate Keto Sausage Rolls
Martina Slajerova- Ready in 1h 20m
- 3.2 g net carbs
- 325 kcal
- Serves 6
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These low-carb sausage rolls are so good! Simply make a batch of these keto sausage rolls and store them in the fridge for a quick breakfast, lunch or dinner option.
These grain-free sausage rolls are somewhat similar to American hot dogs although there are a few differences. Unlike classic hot dogs, the type of sausages used in this recipe are different as they're raw, and you will be baking the sausages directly with the bread.
I used my Ultimate Keto Buns for the bread rolls. The dough is fluffy and soft inside and crispy on the outside. You will never know these sausage rolls are keto! For the filling you can use any raw Italian or British style sausages although even classic American sausages used in hot dogs will work.
Once baked, these sausage rolls can be stored in the fridge and served warm or cold. They go well with some Dijon mustard, ketchup or BBQ sauce but you can serve them on their own too.
Note that this keto bread contains psyllium so if you can't tolerate it, use this keto bread instead. If you can't use nuts, use my nut-free keto bun recipe intead. Enjoy!
Step-by-step
Prepare the dough for the hot dogs by following the recipe for Ultimate Keto Buns. but only using half of the original keto bun recipe.
Place the dough into a wrapping foil and leave to rest in the fridge for 20-30 minutes. When done, remove from the fridge and divide into 6 equal pieces. The best way to do that is to cut the dougn in half and then each half into 3 equal pieces.
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Wet your hands and roll out each one of them into about 15 inch (40 cm) long. Wet your hands between rolling each of the pieces.
Line a baking sheet with parchment paper or a baking mat. Wrap the rolled out dough around each sausage. (I left gaps between the threads to allow for even cooking. It also helps crisping up the dough and reduces moisture.)
In a small bowl, beat the egg yolk (optionally dilluted with 1 to 2 teaspoons of water for easier brushing) and brush onto each of the sausage rolls.
Sprinkle with the seeds and salt and place in the oven.
Bake for about 40 minutes or until the crust is golden brown and the dough is cooked through.
When done, remove from the oven and set aside to cool down slightly. These sausage rolls can be enjoyed hot or cold. Optionally serve with Dijon mustard, ketchup or BBQ sauce.
You can store the sausage rolls in the fridge for up to 3 days, or in the freezer for up to 3 months. To serve, plave in the fridge overnight to defrost and then reheat in the oven or microwave on low.
Recipe
Ultimate Keto Sausage Rolls
★★★★☆4.5Soft and fluffy low-carb bread wrapped around gluten-free sausage. A healthier twist in a classic sausage roll ...
- Hands on
- 20m
- Overall
- 1h 20m
- Servings
- 6
- 3.2 g
- Net carbs
- 19.8 g
- Protein
- 24.7 g
- Fat
- 325
- kcal
Ingredients makes 6 sausage rolls
- Bread:
- Filling:
Instructions
Prepare the dough for the hot dogs by following the recipe for Ultimate Keto Buns. but only using half of the original keto bun recipe.
Place the dough into a wrapping foil and leave to rest in the fridge for 20-30 minutes. When done, remove from the fridge and divide into 6 equal pieces. The best way to do that is to cut the dougn in half and then each half into 3 equal pieces.
Preheat the oven to 175 °C/ 350 °F (fan assisted), or 195 °C/ 380 °F (conventional). Wet your hands and roll out each one of them into about 15 inch (40 cm) long. Wet your hands between rolling each of the pieces.
Line a baking sheet with parchment paper or a baking mat. Wrap the rolled out dough around each sausage. (I left gaps between the threads to allow for even cooking. It also helps crisping up the dough and reduces moisture.)
In a small bowl, beat the egg yolk (optionally dilluted with 1 to 2 teaspoons of water for easier brushing) and brush onto each of the sausage rolls.
Sprinkle with the seeds and salt and place in the oven.
Bake for about 40 minutes or until the crust is golden brown and the dough is cooked through.
When done, remove from the oven and set aside to cool down slightly. These sausage rolls can be enjoyed hot or cold. Optionally serve with Dijon mustard, ketchup or BBQ sauce.
You can store the sausage rolls in the fridge for up to 3 days, or in the freezer for up to 3 months. To serve, plave in the fridge overnight to defrost and then reheat in the oven or microwave on low.
Nutrition per serving, 1 sausage roll
Carbs 4%Protein 25%Fat 71% of calories
- Net carbs
- 3.2 g
- Total carbs
- 9.9 g
- Fiber
- 6.7 g
- Sugars
- 1.6 g
- Protein
- 19.8 g
- Fat
- 24.7 g
- Saturated fat
- 6.7 g
- Calories
- 325 kcal
- Sodium
- 630 mg · 27.4% RDA
- Magnesium
- 85 mg · 21.3% RDA
- Potassium
- 410 mg · 20.5% EMR
Nutrition by ingredient
| Per 1 sausage roll | Net carbs | Protein | Fat | kcal |
|---|---|---|---|---|
| Almond flour (blanched ground almonds, almond meal) | 1.1 g | 2.7 g | 6.6 g | 74 |
| Psyllium husk powder | 0.3 g | 0.1 g | 0 g | 2 |
| Coconut flour, organic | 0.5 g | 0.9 g | 0.8 g | 18 |
| Flax meal (flaxmeal), ground flaxseed | 0.1 g | 1.1 g | 2.6 g | 33 |
| Cream of tartar, raising agent | 0.1 g | 0 g | 0 g | 0 |
| Baking soda, raising agent (bicarbonate of soda) | 0 g | 0 g | 0 g | 0 |
| Salt, sea salt | 0 g | 0 g | 0 g | 0 |
| Egg white, fresh | 0.1 g | 1.8 g | 0 g | 9 |
| Egg, whole, fresh, raw (free-range or organic eggs) | 0.1 g | 1 g | 0.8 g | 12 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Sausages, pastured, free of gluten and sugar | 0.4 g | 11.1 g | 11.9 g | 153 |
| Egg, yolk, raw, fresh | 0.1 g | 0.4 g | 0.8 g | 9 |
| Water, still | 0 g | 0 g | 0 g | 0 |
| Seeds, mixed, unsalted (pumpkin, sunflower, flaxseed, sesame) | 0.4 g | 0.7 g | 1.3 g | 15 |
| Coarse Kosher Salt (Windsor) | 0 g | 0 g | 0 g | 0 |
| Total | 3.2 g | 19.8 g | 24.7 g | 325 |
Serving size 1 sausage roll
- Gluten free
- Dairy free
- Nightshade free
- Avocado free
- Fish free
- Shellfish free
- Beef free
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Comments & ratings (11)
These looks so good! Tried them tonight and my dough was so wet and still warm after 30 min in the fridge. Was way to wet to roll, so ours are like globs. They are in the oven, hope they turn out ok. Any tips on wet sticky dough. Do I need to leave it set in the fridge longer?
I wonder if your measurements were correct? this is a common issue with dry ingredients in baked goods so I always recommend going by grams and ounces rather than cups. To me to looks like there was too much moisture from lack of dry ingredients or too much liquid ingredients. This is the recipe I used in these rolls and although there is always a slight moisture issue (most keto breads), it shouldn't feel too moist: Ultimate Keto Buns
Finally a Keto Bread that actually tastes like bread! Came out perfect! I am loving all of the great recipes! Thank you!
Thank you so much Tammy! I still remember testing the different flour mixes, this was the best recipe. The other ones I really like (maybe slightly more than this one) are: Nut-Free Keto Buns and Sourdough Keto Baguettes
OK, made these tonight. Mine weren't quite as photogenic as the ones pictured above. Rolling the dough must be an acquired skill. However, they were mighty tasty. Went to the natural food store (Natural Grocers) and bought all the "flours". Came back and fixed dinner for my wife and myself and once again she was happy with the result. So far I'm batting a 100% with the recipes on this site. For those of you who live in parts of the world other than the US, batting 100% is a baseball term meaning that you've hit every time. Means you've done well. And it's not that I'm that good of a cook, it's that Martina has some recipes that are well done and easy to follow.
Thank you so much Dale, you just made my day! 😊 Yes, it may be a bit challenging to roll them out. It helps if you wet your fingers and press the dough in your fingers to make long dough "sticks". Then you can gently roll them to make them smooth and even.
This looks amazing! How is the consistency of the dough? Is it like pretzels?
P-P-P-Pretzels...!
Not really - too soft for pretzels but I have to admit they look like pretzels 😊
Oh my god! I can't wait to make these, they look incredible!
Thank you Emily!