Keto Sausage Rolls

Have you ever had those little sausage puff or sausage roll appetizers at parties?

Those perfect little pockets of puff pastry packed with seasoned pork sausage have always been a favourite of mine and these Keto Sausage Rolls are no exception.

They are super tasty! These are exactly what you should serve at a get-together with non-keto friends and family, I think this recipe may just convert them, haha. The pastry is super buttery and flaky and the sausage mixed with the spices bellow is actually my favourite combination even on it's own! You really can't go wrong with this recipe.

Before you make these, I do want to talk a bit about one of the ingredients, Vital Wheat gluten. I constantly get asked if it’s keto, what it is, where to buy it, etc. So I’ve written an entire article on it you can see here to learn more.

In summary, vital wheat gluten is the protein found in wheat. It’s what creates gluten strands and provides the soft but chewy texture in bread and baked goods. Nowadays you can buy Vital wheat gluten extracted and separated from the wheat. On its own, it’s only a protein with minimal carbs attached to it.

Ingredients In Keto Sausage Rolls

•  As I mentioned above, Vital Wheat Gluten is necessary for this recipe and cannot be replaced. See this article if you’d like to learn more about it.
• Oat Fiber – This ingredient provides structure to the dough without adding carbs as it’s almost 99% fibre.
• Xanthan gum – a great way to improve elasticity in gluten-free baked goods. It’s used alongside vital wheat gluten to provide the best possible “crust-like” texture. If you do not have this ingredient you can still go ahead with this recipe but I’d recommend it if you can get your hands on it.
• Almond & Coconut Flour – I use the Kirkland Costco brand of almond flour (I buy it in bulk on Amazon or at Costco itself occasionally) and this brand of coconut flour for this recipe. As I’ve noted in many of my past recipes, the brand of almond and coconut flour can affect the final outcome of the recipe because absorbency can vary depending on how the flour has been processed.

Tools I used To Make Keto Sausage Rolls

• Low Carb Substitution Guide – This is totally optional but if you like my recipes, I now have a $5 guide available with all of the substitutions I use to create every recipe on my site. You can use this to convert old traditional recipes and create new keto recipes! You can purchase it here and/or read more if you are interested. 🙂 I appreciate your support so much guys!
• Nutritional Food Scale – AKA my best friend. This little buddy has been with me for over 4 years and never fails. Perfect measurements and only needs the batteries replaced maybe once a year!
• Non-Stick Rolling Pin – I didn’t use this one originally for the recipe but I highly recommend it so you don’t have to constantly flour your surface and roll the dough out with wax or parchment paper!
• Wax/Parchment Paper – Makes it easier to roll out dough that’s sticking to your rolling pin.
• Saran Wrap – To wrap the dough for chilling

Tips For Making Keto Sausage Rolls

• When you first form the dough, you want chunks of butter still visible. DON’T OVER-MIX. You want it just blended enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
• Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle coconut flour as you are rolling and folding it.
• If you find your dough sticking to your rolling pin or surfaces, make sure to spray oil or sprinkle some coconut flour on both as needed. You can also roll out your dough with a piece of parchment paper on top and bottom to make it easier.
• When folding your dough, turning 90* and folding it again to form layers, make sure the dough stays cold and you don’t have it out too long. If you need to, throw it back in the fridge for 5-10min between rolling to keep it chilled.
• Also when it comes to the layers in the dough, you want to fold and roll it out about 5-7 times or until your butter is streaky in your dough and no longer large chunks. Don’t fold it more than this or your butter may start to melt!
• When you are making the sausage rolls I recommend cutting the dough into 4 pieces and making smaller rolls to make the process easier but you can also form one large roll if you wish! Just make sure no matter what size you make, you roll it up well without over-doing the filling. You want a flap of dough that you can fold over and pinch back into the roll to seal it shut. I'd also recommend rolling your dough thinner if you are noticing your rolls coming un-done in the oven.

Can I Freeze Keto Sausage Rolls?

Yes! You can freeze the sausage rolls/pastry dough at multiple points in the process:

1. You can freeze the pastry dough after preparing it (at the end of step 7, instead of placing it in the fridge, just wrap it in Saran wrap and place it in a ziplock bag in the freezer instead). Then remove and let the dough thaw enough to be able to roll before continuing to step 8 and onward.
2. You can freeze the sausage rolls themselves inside an airtight container between layers of wax or parchment paper and later baking them from frozen as per the instructions below (just add a few more minutes to the baking time).
3. Finally, you can freeze them after baking by placing the keto sausage rolls in an airtight container between layers of wax paper. When you want them next, heat them up from frozen at 400*F just until warm.

Keto Sausage Rolls

Serves: 16 sausage rolls

Ingredients:

Puff Pastry

• 5 tbsp vital wheat gluten, 50g (see above in the post for more info!)
• 1/4 cup almond flour, 30g
• 2 tbsp oat fiber, 14g
• 1 tbsp coconut flour, 7g
• 1/4 tsp baking powder
• 1/2 tsp xanthan gum, optional, recommended for texture
• 1/8 tsp salt (1/4 tsp if using unsalted butter)
• 125g salted butter, cold
• 1/3 cup + 1 tbsp cold water

Sausage Filling

• 190g pork sausage, I used the Johnson Recipe Starters Salt and Pepper Sausage
• 3 tbsp almond flour, 21g
• 1/2 tbsp parsley
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• sprinkle of salt/pepper (add more if you sausage is not already seasoned)
• 1/2 a whisked egg (save the other half for brushing the dough)
• 1 tsp Worcestershire sauce (optional)

Directions:

1. 1. In a bowl, mix together all of your dry ingredients.
   2. Cut your butter in rough slices about 1/8 inch thick and add them to the flour mixture. Stir a few times to coat the butter, then add your cold water and stir again just until you get a very rough dough that you can form into a ball. (Alternatively you can use a food processor for this, just be careful not to over-mix if doing it this way).
   3. Wrap the rough dough ball and place it in the fridge for 30min to chill.
   4. Next on a coconut floured surface OR between two pieces of greased parchment paper roll the dough out into a rectangle as best you can (it’s okay if it’s a bit rough the first time, just gently push in the edges if pieces separate – also see my tips on rolling the dough if it’s dry or sticking).
   5. Fold one side of the rectangle inward, then the other until the dough looks like this (see photo).
      

      

   6. Turn the dough 90* and Roll the dough out into a rectangle again, pushing down the layers you just formed. Repeat this 4-5 times. As you go, the dough will begin to form a nicer looking rectangle and the butter will become streaky and less clumpy.
   7. Fold once more and then wrap your dough and place it in the fridge to cool for another 30min.
      
   8. While your pastry dough is chilling you can make your filling by placing your ground sausage in a bowl with all of the filling ingredients and using a spoon or your hands to mix everything together. Set aside.
   9. When your dough has finished chilling, pre-heat your oven to 400*F and then roll your dough out into a rough rectangle (doesn't have to be perfect) and cut that rectangle into 4 pieces. Roll out each piece as best as you can into a rectangle shape (see photos). You can also cut the edges with a knife or pizza cutter to make it look more even.
   10. Next add filling down the middle of each rectangle (I like to have my filling just slightly closer to one side than the other because it makes it easier to roll later).
   11. Roll them up like you would a cinnamon roll making sure that no filling is sticking out except at the sides. Pinch the long edge together to make sure these don't roll apart in the oven (because trust me they will if you don't pinch them well! You can also be careful to roll your dough thinner to prevent this issue).
   12. Next cut each log into 4 pieces. Make 3 tiny pokes with a knife into the top of each piece. Then place them on a parchment lined baking sheet.
   13. Mix your reserved whisked egg from earlier with 1/2 tbsp water and brush each keto sausage roll generously with the mixture.
   14. Bake the sausage rolls for 20-25min or until puff pastry is golden brown and crispy. Enjoy your Keto Sausage Rolls warm with mustard or sugar free syrup…or my personal favourite, Keto Plum Sauce.

You can store these in an airtight container in the fridge and re-heat them in the microwave or oven for up to 3 days after making them OR FREEZE them until you want them next and re-heat them in your oven until warm again! 

Nutrition for 1 sausage roll (1/16th of recipe): 125 calories | 11g fat | 1g NET carbs | 5g protein | 1.3g fibre

Disclaimer: this post contains some affiliate links

Print Recipe

5 from 2 votes

Keto Sausage Rolls

Seasoned pork sausage wrapped in keto puff pastry dough and baked until golden brown and crispy.

Prep Time30 minutes mins

Refrigeration Time1 hour hr

Total Time1 hour hr 30 minutes mins

Course: Appetizer, Snack

Keyword: keto puff pastry, keto sausage rolls

Servings: 16 sausage rolls

Calories: 125kcal

Ingredients

Puff Pastry

• 5 tbsp vital wheat gluten 50g (see above in the post for more info!)
• 1/4 cup almond flour 30g
• 2 tbsp oat fiber 14g
• 1 tbsp coconut flour 7g
• 1/4 tsp baking powder
• 1/2 tsp xanthan gum optional, recommended for texture
• 1/8 tsp salt 1/4 tsp if using unsalted butter
• 125 g salted butter cold
• 1/3 cup + 1 tbsp cold water

Sausage Filling

• 190 g pork sausage I used the Johnson Recipe Starters Salt and Pepper Sausage
• 3 tbsp almond flour 21g
• 1/2 tbsp parsley
• 1/2 tsp thyme
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• sprinkle of salt/pepper add more if you sausage is not already seasoned
• 1/2 a whisked egg save the other half for brushing the dough
• 1 tsp Worcestershire sauce optional

Instructions

• In a bowl, mix together all of your dry ingredients.
• Cut your butter in rough slices about 1/8 inch thick and add them to the flour mixture. Stir a few times to coat the butter, then add your cold water and stir again just until you get a very rough dough that you can form into a ball. (Alternatively you can use a food processor for this, just be careful not to over-mix if doing it this way).
• Wrap the rough dough ball and place it in the fridge for 30min to chill.
• Next on a coconut floured surface OR between two pieces of greased parchment paper roll the dough out into a rectangle as best you can (it’s okay if it’s a bit rough the first time, just gently push in the edges if pieces separate – also see my tips on rolling the dough if it’s dry or sticking).
• Fold one side of the rectangle inward, then the other until the dough looks like this (see photo).
• Turn the dough 90* and Roll the dough out into a rectangle again, pushing down the layers you just formed. Repeat this 4-5 times. As you go, the dough will begin to form a nicer looking rectangle and the butter will become streaky and less clumpy.
• Fold once more and then wrap your dough and place it in the fridge to cool for another 30min.
• While your pastry dough is chilling you can make your filling by placing your ground sausage in a bowl with all of the filling ingredients and using a spoon or your hands to mix everything together. Set aside.
• When your dough has finished chilling, pre-heat your oven to 400*F and then roll out your dough into a rough rectangle (doesn't have to be perfect) and cut that rectangle into 4 pieces. Roll out each piece as best as you can into a rectangle shape (see photos). You can also cut the edges with a knife or pizza cutter to make it look more even.
• Next add filling down the middle of each rectangle (I like to have my filling just slightly closer to one side than the other because it makes it easier to roll later).
• Roll them up like you would a cinnamon roll making sure that no filling is sticking out except at the sides. Pinch the long edge together to make sure these don't roll apart in the oven (because trust me they will if you don't pinch them well! You can also be careful to roll your dough thinner to prevent this issue).
• Next cut each log into 4 pieces. Make 3 tiny pokes with a knife into the top of each piece. Then place them on a parchment lined baking sheet.
• Mix your reserved whisked egg from earlier with 1/2 tbsp water and brush each keto sausage roll generously with the mixture.
• Bake the sausage rolls for 20-25min or until puff pastry is golden brown and crispy. Enjoy your Keto Sausage Rolls warm with mustard or sugar free syrup...or my personal favourite, Keto Plum Sauce.

Notes

• You can store these in an airtight container in the fridge and re-heat them in the microwave or oven for up to 3 days after making them OR FREEZE them until you want them next and re-heat them in your oven until warm again! 
• When you first form the dough, you want chunks of butter still visible. DON’T OVER-MIX. You want it just blended enough so you can form a rough ball and place it in the fridge. The dough doesn’t have to be perfect right away because you’ll be rolling it out several times and the butter will eventually become less “chunky” in the dough.
• Your dough should seem a little dry at first but once you get rolling it, the butter chunks should moisten it more. If you find your dough still very dry, you can sprinkle a bit of cold water on it as needed to add moisture OR alternatively if you find it too wet, sprinkle coconut flour as you are rolling and folding it.
• If you find your dough sticking to your rolling pin or surfaces, make sure to spray oil or sprinkle some coconut flour on both as needed. You can also roll out your dough with a piece of parchment paper on top and bottom to make it easier.
• When folding your dough, turning 90* and folding it again to form layers, make sure the dough stays cold and you don’t have it out too long. If you need to, throw it back in the fridge for 5-10min between rolling to keep it chilled.
• Also when it comes to the layers in the dough, you want to fold and roll it out about 5-7 times or until your butter is streaky in your dough and no longer large chunks. Don’t fold it more than this or your butter may start to melt!
• When you are making the sausage rolls I recommend cutting the dough into 4 pieces and making smaller rolls to make the process easier but you can also form one large roll if you wish! Just make sure no matter what size you make, you roll it up well without over-doing the filling. You want a flap of dough that you can fold over and pinch back into the roll to seal it shut. I'd also recommend rolling your dough thinner if you are noticing your rolls coming un-done in the oven.

Nutrition

Serving: 1sausage roll | Fiber: 1.3g | Calories: 125kcal | Fat: 10.9g | Protein: 5g | Carbohydrates: 1g

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