Low Carb Sausage Rolls
Ingredients
1½ cups shredded mozzarella
2 tbs cream cheese
1 cup almond flour
salt and black pepper
1 lb raw ground pork sausage meat
Instructions
Preheat the oven to 375F.
To make the dough, place the mozzarella and cream cheese in a bowl. Microwave for 1 minute, stir, then cook for another 30 seconds. Add the almond flour, beaten egg, salt and pepper, and stir well.
When everything is fully combined, leave to cool slightly, then knead it with your hands to form a smooth dough. Roll it out into a rectangle and slice it into two sections horizontally.
Season the ground pork generously with salt and pepper, and divide the mixture between the two lengths of dough, placing the meat in the middle.
Roll the dough around the meat, pinching the join of the dough together with your fingers. Turn it over and cut each log into 8 pieces. Slash the top of each one twice.
Place the sausage rolls on a baking sheet and roast for around 15 minutes, or until the center of the pork has reached at least 160F.
Let cool for 5 minutes, and drain on paper towels if necessary. Serve warm.
Low Carb Sausage Rolls
Ingredients
1½ cups shredded mozzarella
2 tbs cream cheese
1 cup almond flour
salt and black pepper
1 lb raw ground pork sausage meat
Instructions
Preheat the oven to 375F.
To make the dough, place the mozzarella and cream cheese in a bowl. Microwave for 1 minute, stir, then cook for another 30 seconds. Add the almond flour, beaten egg, salt and pepper, and stir well.
When everything is fully combined, leave to cool slightly, then knead it with your hands to form a smooth dough. Roll it out into a rectangle and slice it into two sections horizontally.
Season the ground pork generously with salt and pepper, and divide the mixture between the two lengths of dough, placing the meat in the middle.
Roll the dough around the meat, pinching the join of the dough together with your fingers. Turn it over and cut each log into 8 pieces. Slash the top of each one twice.
Place the sausage rolls on a baking sheet and roast for around 15 minutes, or until the center of the pork has reached at least 160F.
Let cool for 5 minutes, and drain on paper towels if necessary. Serve warm.