Instructions
These directions are written for 8 servings; adjust accordingly based on your needs.
Separate one egg into its yolk and white parts; set aside the latter for use as pastry glaze.
Add one white of an egg and the other whole egg to almond flour, grated mozzarella cheese, butter, and salt in a mixing bowl and thoroughly combine using a large metal spoon.
Once you have a rough dough, use your hands to form it into a ball using parchment paper as an adhesive layer. Flatten and wrap in plastic; refrigerate or freeze for at least one hour (40 min if possible).
Prep the oven at 400degF (200degC). Lay down parchment or silicone mat on your baking tray, if possible.
Unwrap the chilled pastry dough and divide into two. Place each half between two sheets of parchment paper, and roll each out to form long, narrow rectangles measuring 12″x4.5″ (30×12 cm) with thickness approximately 1/8″ (3 mm). To create the rectangle shape desired, cut off pieces from dough as needed to fill in gaps in its formation.
Peel the casing off each sausage and place them end-to-end along the center of your dough, three sausages in each rectangle. Use parchment paper to roll and secure your dough around them; when complete use a sharp knife to trim off any extra dough before dividing each length into 8 sausage rolls.
Place each sausage roll onto a prepared baking sheet, brushing each with egg yolk.
Bake the pastry until it’s golden-brown in colour and firm to touch, approximately 22 to 25 minutes. Serve hot with mustard on the side.
Tip Your cooked sausage rolls can be stored in the fridge for three days or frozen for three months before simply being reheated and served.
About:
This recipe comes from UK low-carb celebrity chef Katie Caldesi for her new cookbook The Caldesi Low-Carb Christmas.
