Low Carb Curry Sausage Rolls

Today’s bake was a celebration! My helper D is back from her 1 month vacation. It was surreal not to have to get up at the crack of dawn to walk the dog and prepare the dog food, or plan the household chores and thaw out meats for the rest of the day’s meals. In fact, cooking the past month has been pretty functional, and I’m grateful for a lot of old recipes that I dug up from my blog like the braised soy sauce chicken and the Chinese braised beef brisket as these were fast and relatively easy recipes to follow in all the busyness of juggling work and housekeeping. It was nice to revisit some of these favourite recipes. So I hadn’t really had the chance to make new recipes up even though I’ve been cooking so much more than normal.

During this month as default homemaker, I realized that my OCD self really came out to play! I did major reorganization of the kitchen, laundry and storeroom because this was severely overdue after living in the apartment for about 2 years. And also I realized I’m super finicky about clean pots and surfaces and I spent an inordinate amount of time cleaning out the oven, sinks, toaster oven and a couple of blackened pots. The only person I couldn’t properly clean out was hubs, who lives in piles of chaotic mess…so I was desperate for D to come back so that I could clean out his stuff and his closets (this kind of cleaning up is not a one person effort!).

Anyway today felt like a holiday And it was wonderful to feel like I could cook or bake for fun. I was toying with the idea of making a low carb Basque burnt cheesecake but then I discovered I had run low on eggs. So sausage rolls it was instead.

When I think about sausage rolls, I think about my childhood. This was a really special treat when we were little and I remember after each (traumatic!) swim class I would be rewarded with a hot and toasty sausage roll at the little cafe at the Toa Payoh Swimming Centre. Later on, when my kids were little it was also an easy snack to make especially with pre-made puff pastry. But since going low carb I haven’t quite got my head around the difficulty of making a good dough for the sausage rolls until someone posted about fathead dough. Fathead dough is amazing! It is easy to work with and tastes amazing because of the cheeses in the dough. In this recipe I made the sausage rolls from larger logs, but if you have time and energy on your hands you can cut the dough into smaller pieces and make mini individual sausage rolls. These would be great for a party!

Low Carb Curry Sausage Rolls

  • Servings: 16 cut pieces
  • Difficulty: Easy
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  • Meat filling
    • 500g ground pork
      1/2 medium white onion, finely minced
      2 cloves of garlic, finely minced
      2 tbsp almond flour
      1 small egg, beaten
      1 tsp salt
      1/2 tsp cumin
      1/2 tsp garam marsala
      1 tsp curry powder

    Fathead dough

    • 2 tbsp cream cheese, cut into cubes
    • 1 1/2 cups of shredded mozzarella
    • 1 cup almond flour
    • 1 egg, beaten (reserve 1-2 tsp egg to be the egg wash later).


    1. Preheat the oven to 180 deg C.
    2. Mix the ground pork, finely diced onions and garlic, almond flour, egg and seasoning (salt, cumin powder, garam marsala and curry powder) together in a bowl. Set aside.
    3. In a microwaveable bowl, place the cream cheese and cover the bowl and microwave for 30 seconds.
    4. Add the mozzarella and mix well. Microwave the bowl with a cover, pausing every 30 seconds and stirring to mix. You probably need about 1 1/2 minutes of microwaving.
    5. Add the almond flour and beaten egg and mix well. This will give a rather sticky dough.
    6. Roll out the dough between 2 sheets of baking paper. The rolled out dough should be just 0.5 cm thick. Cut the edges of the dough to give a large rectangle. Put aside the cut off edges of dough to be reused later. With a knife, cut the dough in half to give 2 rectangles.
    7. Using your hands take 1/3 of the meat filling and roll out the meat into a long sausage and place into the middle of a rectangle of dough. The sausage should be as long as the length of the rectangle of dough. Very carefully lift off one side of the dough and drape over the sausage, then roll the whole sausage roll over. Place the sausage roll on a lined baking tray, seam side down.
    8. Repeat this for the other rectangle of dough. Roll out the remnant dough into another rectangle and place the remaining meat mixture in the center and roll up the dough.
    9. With the remaining egg, use a pastry brush and brush the top of the sausage rolls.
    10. Bake for 25 -30 minutes in the oven. Remove and let it cool in the pan (there may be a little oil from the cheese or liquid from the sausage roll filling; tilt the pan and drain away the liquid and let the sausage rolls cool.
    11. When cool, slice the sausage rolls into 1-1.5 inch thick slices and serve.


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