These are just fabulous! They are low in carbs, high in fat and worth all the effort. I know its #dirtyketo, but this is due to the use of (deliciously addictive) Kielbasa – a smoked Polish sausage which contains a little wheat and soy. But at 7.9g carbs for this giant whopper, I think its worth being a little filthy. For my South African readers, these are what you know as “Russians”, and this would essentially be a “Russian Roll”. I made these using a ‘dough’ influenced from the fathead concept and if you are a low-carber that is still keeping an eyeball on your calories, watch out and perhaps enjoy this after a day of fasting. The Kielbasa was calculated as 120g / 4.2oz per portion and my long monster was double this, so I cut it in half to make two appropriate-sized pieces. Also, the macros do not include the spicy tomato relish but I highly advise that you whip a quick relish up because the sweet acidity it brings to every bite is just lovely!
2Polish sausages (Kielbasa)(120g / 4.2oz) per sausage
For the tomatoes on the side (optional)
20greduced-sugar tomato ketchup
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Preheat the oven to 180°C / 355°F.
Combine the almond flour, baking powder, salt and garlic powder in a bowl. Whisk the egg well in a separate bowl.
Roughly chop the fresh mozzarella into small pieces. (We melt it anyway, but in this way you can ensure even melting.) You could use store-bought, ready-grated mozzarella. It works just the same. However, those usually include a small amount of potato starch, so using it will depend how strict you are on keto. Place the mozzarella into a wide-bottomed, microwave-friendly bowl. Add the grated Cheddar and the cream cheese. This is what you should have ready:
Place the bowl of cheese in the microwave for 1 min 20 seconds, until the cheese completely melts. (IMPORTANT: If using fresh mozzarella, tip out any excess liquid which separates from the melted cheese as this will make your mixture far too runny. You won't have this issue when using store-bought ready-grated mozzarella).
Immediately tip the melted cheese into the bowl of almond flour mix and use a wooden spoon to vigorously combine the mixture.
Add the whisked egg and continue to mix until the mixture comes together as a sticky dough. It may seem like its not coming together - but it will. Use a pastry/bowl scraper to ensure you are incorporating all the mix.
Allow to cool slightly , then tip the ball of dough between two sheets of baking parchment paper. Use a rolling pin to roll out into a rectangular shape. Do not roll it too thin.
Peel off the top layer of parchment. Do not be alarmed if some 'stringy' bits pull away. The 'dough' is easily manipulated and you can simply pinch pieces closed or press them back in.
Use your pastry scraper to neaten up the edges as a rectangle, then 'divide' the mixture into two equal parts by simply scraping it down the centre and making a visible dividing line. Place the sausages onto each half.
Cut the parchment paper into two, so you can work with each piece individually. Gently roll the piece over, folding the dough around the sausage. (The next part is tricky and a little messy, so before you get your hands messy, prepare a baking tray lined with a fresh piece of parchment paper. )
Peel off the parchment from around the dough-wrapped sausage. Again, don't worry if some 'stringy' bits pull away. Now is where your pastry scraper comes in handy to nudge the dough from the parchment onto the dough-wrapped sausage.
Don't worry if there are any holes. Place each one onto the baking tray lined with parchment you prepared - allowing enough space between the two. Use clean hands to shape the dough around the sausage, and now is where you can pinch closed any holes.
Scatter over the sesame seeds and bake in the preheated oven for 20-25 minutes, rotating the tray halfway through.
If you choose to have the fresh tomatoes on the side, chop the tomatoes and finely chop the red chili (while the sausage rolls are baking). Place in a bowl and mix in the reduced-sugar ketchup. Serve alongside the sausage rolls. (The tomato relish is not included in the macros.)
Enjoy! *And be careful as they are piping hot inside!*
The full macro-breakdown (and allergens) can be found further down this page (keep scrolling), as well as the link to PIN THE RECIPE (for those on Pinterest).
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Macro Details per serving
Nutritional Information per serving
Calories 1019Kcal / 4263kJ
Fat 87g of which saturates 32g Carbohydrates 7.9g (for my US readers, these are what you refer to as net carbs. See below*) of which sugars 5.4g
*Note for US readers: The recipes on this site show the carbohydrates which should be counted on keto (in this case: it's 7.9g). Here in the UK, our nutritional breakdown information displays a carbohydrate count that has already had the dietary fibre subtracted (and displayed separately) - and it’s indicated this way throughout the site. In short, you need not subtract anything further.
Celery (may be found in the Kielbasa)
Mustard (may be found in the Kielbasa)
Wheat (may be found in the Kielbasa)
Soya (may be found in the Kielbasa)
Disclaimer: The nutritional analysis, macro and allergen breakdown of the recipes on this site are meticulously calculated using the cloud-based software NUTRITICS®. NUTRITICS® is fully approved by the relevant Trading Standards organizations and is EU and FDA-compliant. The author, Monya Kilian Palmer is trained in using this superior software in order to provide you accurate data. The author is not a medical professional and this website has been designed only to provide you with recipes to suit the keto lifestyle you have chosen and discussed with your GP. The macros calculations are provided as a courtesy to you based on Monya’s weighing of ingredients when creating the dishes. If Erythritol (a sugar polyol) has been used in any of the recipes, it has already been manually excluded from the final carbohydrate count for you.