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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!
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Hands-on Overall
Serving size 1 sausage roll
Nutritional values (per 1 sausage roll)
Net carbs3.2 grams
Protein19.8 grams
Fat24.7 grams
Calories325 kcal
Calories from carbs 4%, protein 25%, fat 71%
Total carbs9.9 gramsFiber6.7 gramsSugars1.6 gramsSaturated fat6.7 gramsSodium630 mg(27% RDA)Magnesium85 mg(21% RDA)Potassium410 mg(21% EMR)
Ingredients (makes 6 sausage rolls)
Bread:
Filling:
- 6 raw gluten-free sausages (400 g/ 14.1 oz)
- 1 large egg yolk
- 1 to 2 tsp water
- 2 tbsp mixed seeds of preference (sesame, flax, poppy seeds, caraway or sunflower seeds) (16 g/ 0.6 oz)
- 1/2 tsp coarse sea salt
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.
Ingredients
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)
Calories325kcal
Net Carbs3.2g
Carbohydrates9.9g
Protein19.8g
Fat24.7g
Saturated Fat6.7g
Fiber6.7g
Sugar1.6g
Sodium630mg
Magnesium85mg
Potassium410mg
Detailed nutritional breakdown (per 1 sausage roll)
| Total per 1 sausage roll |
| 3.2 g | 19.8 g | 24.7 g | 325 kcal |
| Almond flour (blanched ground almonds, almond meal) |
| 1.1 g | 2.7 g | 6.6 g | 74 kcal |
| Psyllium husk powder |
| 0.3 g | 0.1 g | 0 g | 2 kcal |
| Coconut flour, organic |
| 0.5 g | 0.9 g | 0.8 g | 18 kcal |
| Flax meal (flaxmeal), ground flaxseed |
| 0.1 g | 1.1 g | 2.6 g | 33 kcal |
| Cream of tartar, raising agent |
| 0.1 g | 0 g | 0 g | 0 kcal |
| Baking soda, raising agent (bicarbonate of soda) |
| 0 g | 0 g | 0 g | 0 kcal |
| Salt, sea salt |
| 0 g | 0 g | 0 g | 0 kcal |
| Egg white, fresh |
| 0.1 g | 1.8 g | 0 g | 9 kcal |
| Egg, whole, fresh, raw (free-range or organic eggs) |
| 0.1 g | 1 g | 0.8 g | 12 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Sausages, pastured, free of gluten and sugar |
| 0.4 g | 11.1 g | 11.9 g | 153 kcal |
| Egg, yolk, raw, fresh |
| 0.1 g | 0.4 g | 0.8 g | 9 kcal |
| Water, still |
| 0 g | 0 g | 0 g | 0 kcal |
| Seeds, mixed, unsalted (pumpkin, sunflower, flaxseed, sesame) |
| 0.4 g | 0.7 g | 1.3 g | 15 kcal |
| Coarse Kosher Salt (Windsor) |
| 0 g | 0 g | 0 g | 0 kcal |
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