Did you ever think you could eat another sausage roll on LCHF? Well you can…

A word from Chef Craig: This pastry recipe is a little bit fiddly but pastry is isn’t it? It’s well worth the effort – it’s crunchy and easy to work with so even though it may not be an ‘everyday recipe’, it is a recipe that is fantastic to have up your sleeve. Here we demonstrate how to make a sausage roll that everyone will love. You are limited only by your imagination when it comes to the sausage filling, some people like to get creative and make a Thai Green Chicken sausage roll or a spicy Lamb Merguez. We’ve stuck to a simple classic here and a personal favourite.

A word from Caryn, The Whole Food Dietitian: Sausage rolls with a healthy twist, now you can include them if they were previously on your “must cut out” list. A great snack or party food item for both kids and adults. No, they’re not quite as convenient as opening a frozen packet – we know this, but invest the time to make these, served with some low sugar tomato relish, and you’ll be investing in your long term health. Delicious – no-one will even know the difference.

A word from Grant, The Fat Professor: These are great served hot or cold – a great portable snack this summer or to put in the kids lunch boxes. Try them with some LCHF tomato sauce and you have yourself a winner!

Prep time: 30 minutes

Cook time: 15 – 25 minutes

Carb count: 4.2 per serve

Serves: 6



  • 2 cups (250g) Mozzarella
  • 1 cup (85g) Ground Almonds
  • 2 tbsp (30ml) Cream
  • 4 tbsp (20g) Psyllium Husk (available at your supermarket or local health food store)
  • 1 Egg whisked

Sausage filling:

  • 300g Pork sausage meat (check pack weight or ask for the amount from your butcher)
  • 100g Pork mince
  • 1 tsp (2.5g) Roughly chopped fennel seeds
  • Salt and Pepper to taste
  • Sesame seeds


Use a good quality sausage meat – you can remove meat from sausages, if necessary. Additionally, instead of using pork mince as well as sausage meat, you can up the amount of your pork sausage meat by 100g.

Melt the mozzarella in the microwave stirring every 20 seconds to ensure it melts evenly. Weigh out all the other ingredients and transfer them to a food processor. Scoop the melted mozzarella into the food processor with the other ingredients and blitz until it comes together into a doughy ball.

Roll out a rectangle of pastry about 2.5 times wider than the amount of sausage filling you are going to lay in it, roll the pastry over the sausage filling and crimp with a fork tightly at the join.

Brush or rub plain water over the roll then scatter the sesame seeds on top, cut the roll now or you can cut it once it’s baked in the oven.

Bake the roll @ 160°C in a pre-heated oven until golden.

Join the discussion 34 Comments

  • Kate says:

    These look really delicious. I notice that that there are a few of your recipes that use psyllium. Unfortunately my gut won’t tolerate psyllium, is there something I could use to replace it? Thanks!

    • What The Fat? says:

      Hi Kate,
      I’ll ask Craig, I’m thinking coconut flour myself?

    • What The Fat? says:

      Craig says “you could try adding some more ground almonds, approximately double the weight of the psyllium and proceed as outlined. It will certainly make a more crumbly pastry and I have to add the disclaimer that I haven’t tried this out before. It is how I would go about it as a first attempt. Let me know how you go!”

  • Joanne says:

    Could you confirm that the recipe uses psyllium husk and not psyllium husk powder?
    Could I substitute the powder for the whole husks?

    • What The Fat? says:

      Hi Joanne, the powdered husk should have the same effect, but you might need a little less as it will be more absorbent.

  • Sulinna Ong says:

    I made these and followed the recipe but had a problem with the bottom of the sausage rolls, the pastry was not cooked underneath (compared to the rest) and when I flipped them over the pastry on the bottom fell away which was a pity as everything else was great and the taste was good.

    • Craig says:

      Hi Sulinna, thanks for sharing your feedback. That must have been annoying! Sometimes there’s a lot of juice runs out of the sausage filling which can potentially prevent the bottom of the pastry getting crispy. I think you did the right thing trying to flip it, maybe you could have left the paper on the roll until it baked a while and dried out. In my experience, Ive never had an issue with the sausage meat leaking juice. But when you try next time, make sure you line the tray with paper (I’m sure you did) and if you need to flip the roll, keep the paper on the roll when you turn it and leave the paper stuck on until it’s baked for a bit longer to allow the paper to dry out.

      Kind regards, Craig

  • Stephanie says:

    No processor, would a nutri bullet do?

  • Janine says:

    Hi. Do these freeze well? If not how long do they last in fridge (only 2 of us:)

  • Louise says:

    What is the difference between pork sausage meat & pork mince?

    • What The Fat? says:

      Hi Louise,

      Sausage meat is usually very finely ground and can have flour added for cheapness, mince is lumpier, without additives, so is more like the meat you get in a good quality sausage.

  • sally says:

    Made them and we ate them but I sadly followed the recipe to the T and popped in 4 tbsp of the Psyllium Husk – BIG MISTAKE! (If only I had read the 20g) as well – 4t seems like a more reasonable amount – the 4tbsp – measurements I know as TABLESPOONS: made the dough a very dark color. It was a better consistency in terms of texture then when I have tried with the fathead dough but obviously it looked quite strange and tasted a little odd given the excessive Psyllium Husk 🙂 Funny thing is I usually play around with recipes…. So if you are planning to make these – don’t do tablespoons – teaspoons will suffice 🙂

  • Melanie says:

    The only problem with these (once you have all the ingredients) is that they taste SO good. Need to make a double batch next time.

  • Dawn Taylor says:

    My mozerella doesn’t melt and won’t mix with the other ingredients. What am I doing wrong ?

    • What The Fat? says:

      Hi Dawn,

      the mozarella you use may be aged and/or have lost its moisture, this will cause its protein to bind more firmly. Heating cheese too suddenly can also cause it to not melt properly. It’s recommended that cheese from the fridge be brought up to room temperature before melting slowly; you could put it into a plastic bag in warm water before use to achieve this.
      I hope this helps,

  • Sue austin says:

    I can’t get Phyllis husks, can I leave them out, or replace with something, please?

    • What The Fat? says:

      Hi Sue, thanks for the question. Psyllium Husks are a really important ingredient in this recipe (in lieu of the gluten found in flour), have you tried an online search to have it delivered? A lot of websites such as iherb.com etc have a great range of ingredients which will deliver straight to your home.
      Many thanks

    • Lisa says:

      Hi Sue – I had real trouble finding them too. I got them in New World but had to ask several staff before we located them. In my local New World, they are located in the “health/medicine” area along with products such as “meta-mucil”. Hope this helps.

  • Karen Holt says:

    Is it possible to make the pastry dairy free?

    • Karen Holt says:

      Still wondering if you can substitute something else for the mozzarella? Swapping coconut cream for cream is easy but what is a good substitute for the stickiness of the cheese?

      • What The Fat? says:

        Hi Karen,
        Apologies for missing your query the first time around. Unfortuntely no, this LCHF version of pastry needs the mozzarella due it’s unique stretched curds – essentially in lieu of flour/gluten, it needs elasticity which is provided by both the mozzarella and pysllium.
        Thanks for your question

  • Carolyn says:

    I just made these tonight. I adapted the filling for a different taste and used the pastry as directed. For the filling I used 200g ricotta, 1 grated zucchini, mince, and mixed herbs. So delicious. Thanks you for the recipe.

  • Cora says:

    These look great! I can’t wait to try these ASAP!

  • Anastasia says:

    Hi what would be another alternative to almond flour? My daughter has a nut allergy.

    • What The Fat? says:

      Hi Anastasia,

      Craig says “You can make a flour using linseed, Sunflower seeds and some quinoa in equal parts whizzed in a blender until relatively fine, then use it in place of the almonds. I haven’t tested it but I am 75% sure it would work ;)”

  • Faye says:

    So this pastry recipe could be used for a quiche base or meat pie recipe? also would blind baking be ok?

    • What The Fat? says:

      Hi Faye, yes you can – it is great for pies, but when blind baking does go quite hard (i.e. for a tart). Alternatively you could try the almond pastry (used for the almond crackers in the book), as this would provide a nice crunch for quiches or tarts, etc.

  • Sharon says:

    Confused…… Natalie in her comments said she used Almond flour instead of Coconut flour – I can’t see any flour in the ingredients? Was that a typo?
    BUT they look tasty and looking forward to trying them

    • What The Fat? says:

      Hi Sharon, we’d assume Natalie is referring to the ‘Ground Almonds’ on the ingredients list 🙂 Thanks

  • Natalie says:

    I used tuna instead of meat. And coconut flour instead of almond flour. Also had to bake for longer, but they were delicious!

  • Karan says:

    Made these sausage rolls for Australia Day – followed the recipe exactly except my oven required a bit longer cooking time at a slightly higher heat and they were sensational. Even non LCHF husband enjoyed them. Will definitely make again.

Leave a Reply