I have made these for breakfast, but they would be great for any meal (or having small portions for a snack). Low carb, gluten free, keto: these make for a nutritious but also super delicious option! Next time I might even use some “Everything But the Bagel” seasoning just because I love it so much! The flavor as is is amazing!
- 2 eggs (one whole, one separated)
- 1.5 cups almond flour
- 1 cup mozzarella cheese, shredded
- 3 Tbsp butter, softened
- 4 uncooked sausages/brats
- 1/2 tsp sea salt
Separate one of the eggs and set the yoke aside for glazing the pastry later.
Add the white of the egg + the other whole egg to the almond flour, mozzarella, butter and salt. Mix well.
Form a ball with the dough, using your hands. Flatten the ball slightly, wrap it in parchment paper and chill in the fridge for an hour.
Preheat the oven to 400F. Line a baking tray with parchment paper or use a silicone mat.
Once the pastry has chilled for an hour, divide it into 2. Put each half of the dough between two pieces of parchment paper and roll them out so they become rectangles (about 12″x4.5″) that are around 1/8″ thick.
Place 2 sausages next to each other, lengthwise on one of the rectangles of rolled out dough. Wrap the dough around so the sausages are completely covered inside the dough, pressing any lose edges together to seal the dough. Do this with the other sausages and dough then place on the prepared baking sheet.
Brush both sausage rolls with the egg yoke you have set aside.
Bake for 20-25 minutes, until the pastry is golden brown. Serve warm!
You can absolutely freeze these for later!