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Apple-Cheddar Sausage Rolls
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Apple-Cheddar Sausage Rolls

A little sweet, a little savory, the classic combination of apple, cheddar and sage sausage makes a wonderful holiday breakfast or brunch. They can be assembled the night before and then just popped in the oven before the meal.
Prep Time1 hour
Cook Time25 minutes
Total Time1 hour 25 minutes
Course: Main Dish
Keyword: Apple Pie, Chef Taffiny Elrod
Keto Chow Flavor: Apple Pie
Recipe Creator: Chef Taffiny Elrod
Serving: 8 rolls
Calories: 319.4kcal
Author: Taffiny Elrod

Ingredients

  • 2 scoop (3.2 ounces) Apple Pie Keto Chow
  • 3/4 cup (3 ounces) almond flour
  • 1 stick (4 ounces) unsalted butter, cubed
  • 2 large egg whites
  • 1 tbsp cold water
  • 4 ounces shredded cheddar cheese
  • 8 links cooked breakfast sausage

Instructions

  • Mix the keto chow with the almond flour in a large mixing bowl.
  • Cut the butter into the flour with a pastry cutter or fork until it resembles coarse sand with an occasional pebble.
  • Add the egg whites and cold water and mix until it can be formed into a ball. Knead by hand until it is smooth, shape into a ball and wrap tightly in plastic, refrigerate at least 30 minutes.
  • Preheat the oven to 350 and line a large baking tray with parchment paper or tin foil.
  • Split the dough into two equal pieces, roll one piece between two pieces of parchment paper to a 6-inch by 10-inch rectangle, the dough should be about 1/4 inch thick. Cut the dough into four equal rectangles. *The dough needs to be ¼-inch thick to hold its shape and this is more important than the size of the rectangle.
  • Sprinkle half an ounce of the cheddar cheese in the center of one rectangle, diagonally from corner to corner, then lay a sausage over the cheese. Wrap the short sides of the dough over the sausage and cheese and press to seal them together. Place the wrapped sausage on the prepared tray and continue with the remainder of the rectangles to make three more. Roll out the second piece of dough and repeat with the rest of the cheese and sausage.
  • Bake rolls for 25 minutes until they are golden brown, and crisp on the bottom. Serve hot.

Notes

NOTE: For pork breakfast sausages, I made a ¼” thick rectangle approximately 13-inches by 8-inches using all the dough and cut it into 8 equal rectangles.

Dough was frozen after cutting for 5 minutes, then cheese sprinkled, sausage placed, then rolled.

 After all 8 were made, rolls were frozen for 20 minutes to help them keep their shape, then immediately placed in the oven. 
Nutrition Facts
Apple-Cheddar Sausage Rolls
Serving Size
 
1 g
Amount per Serving
Calories
319.4
% Daily Value*
Fat
 
26.1
g
40
%
Saturated Fat
 
11.8
g
74
%
Trans Fat
 
0.6
g
Polyunsaturated Fat
 
1.9
g
Monounsaturated Fat
 
7.85
g
Cholesterol
 
67.5
mg
23
%
Sodium
 
554.7
mg
24
%
Potassium
 
490.29
mg
14
%
Carbohydrates
 
4.5
g
2
%
Fiber
 
2.6
g
11
%
Sugar
 
0.79
g
1
%
Sugar Alcohol
 
0.03
g
Net Carbs
 
1.89
g
Protein
 
19.1
g
38
%
Vitamin A
 
581.33
IU
12
%
Vitamin C
 
30
mg
36
%
Calcium
 
313.83
mg
31
%
Iron
 
1.13
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.

Nutrition

Serving: 1g | Calories: 319.4kcal | Carbohydrates: 4.5g | Protein: 19.1g | Fat: 26.1g | Saturated Fat: 11.8g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 7.85g | Trans Fat: 0.6g | Cholesterol: 67.5mg | Sodium: 554.7mg | Potassium: 490.29mg | Fiber: 2.6g | Sugar: 0.79g | Vitamin A: 581.33IU | Vitamin C: 30mg | Calcium: 313.83mg | Iron: 1.13mg | Sugar Alcohol: 0.03g | Net Carbs: 1.89g

Photos by Sarah DeYoung

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