stilton sausage rolls with mustard

Stilton Sausage Rolls (low carb, keto)

Stilton Sausage Rolls feature a crispy low carb pastry wrapped around a homemade sausage studded with Stilton cheese and sage. The perfect delicious appetizer or snack for a crowd.

Low Carb Sausage Roll Recipe Inspiration

In March, I took a group of ten high school students to London. Crazy? Probably. But any opportunity to visit one of my favorite places in the world is worth a little anxiety. Honestly, the students I brought were awesome. For one young man, it was his first time on an airplane let alone out of the country. Part of me feels a deep honor that I was part of that special moment for him. Travel is life-changing: the sites, the sounds, the customs, the foods, every aspect of a new place enriches our lives.

While I know my students came back with an altered perspective and a new lease on their own lives, I came back with an altering experience of my own: Stilton Sausage Rolls. If you have never been to the Borrough Market, find an opportunity at some point in the near future. I am a sucker for a food market. There is something about the energy and aromas that just does it for me. Tables piled high with cheeses or pastry from local vendors speaks to my soul. As I winded through the various stalls, I came across The Ginger Pig, a Yorkshire farm and butchery. Their deli case was well-stocked with beautiful cuts of meat and take-home ready-made items. I ordered a Pork & Stilton Roll, took a bite, and found perfection. This Stilton Sausage Roll is inspired by what I ate that day at the Borrough Market.

How to make Keto Sausage Rolls

Adaptations. I’ve tried my best to recreate what I had that afternoon. I cannot get Yorkshire raised pork, and frankly, the secret to a stellar sausage roll is the pork you use. I went to the local butcher and had the pork ground fresh; if that is not an option for you, be sure to get a higher welfare pork product. The other issue I ran into was the short-crust pastry. I don’t do gluten on a daily basis, so I used my recipe for a low carb “fathead” pizza crust. It rolls out like a pastry crust and actually has a bit of a crisp to it unlike other “fathead” dough. On a low carb, gluten-free diet, this dough gives me a really close substitution for actual pastry.

low carb stilton sausage rolls with mustard
An easy appetizer or great snack for a crowd. These Stilton Sausage Rolls pair perfectly with a stone-ground mustard.

The dough. The most challenging part of the recipe is the dough itself. However, after a few attempts, you’ll be a pro. This low carb dough is my favorite week night pizza crust and is easy to make in 10 minutes or less. Melting the cheese/butter and then mixing in the dry ingredients is a no-brainer. Make sure that you knead the dough as directed to really ensure that you have incorporated the flours and allowed the dough some time to firm up before rolling. Place the dough between two piece of parchment and roll out to your desired thickness.

I suggest trimming the edges and then cutting into rectangular strip before wrapping your sausage rolls. Measure, don’t eyeball it. I often rush and then find that I have to use left over scraps of dough to connect the seam. I suppose that doesn’t much matter if it’s just us eating these, but you’ll get a nicer presentation if you aren’t slapping misshapen dough together.

Don’t forget to pre-cook your meat. Other recipes may suggest cooking your sausage once it is already wrapped in the dough. I would not advise it simply because almond and coconut flours brown much faster than a wheat based dough. You don’t need to fully cook the meat, but about 10 minutes will help the sausage keep shape and cook mostly through so that you can finish the meat while it is in the oven for the second time.

Other Low Carb Keto appetizers & snacks you’ll love

low carb stilton sausage rolls with mustard
Yield: 12 people

Stilton Sausage Rolls

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

The traditional British sausage but with a low carb, grain-free pastry that features a Stilton cheese and sage sausage.


Low Carb Dough

  • 1 3/4 cups shredded mozzarella
  • 2 tbsp unsalted butter
  • 1 large egg
  • 3/4 cup almond flour, blanched, finely ground
  • 2 tbsp coconut flour
  • pinch sea salt


  • 1 lb ground pork, higher welfare or organic
  • 1 1/2 oz Stilton cheese, crumbled/grated
  • 1/2 tsp fresh sage, finely diced
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper


  1. Preheat oven to 400 degrees.
  2. In a medium mixing bow, combine ground pork, cheese, sage, salt and pepper. Mix with your hands to combine and evenly distribute the ingredients. Divide into four equal balls and roll to form sausages. I make mine about 1.5 inches wide to about 4 inches long. Place on a parchment lined baking tray and bake in the oven for about 10 minutes. Remove and let cool slightly while you make the dough.
  3. Increase oven temperature to 425.
  4. In a large microwave safe mixing bowl, combine mozzarella and butter. Heat in the microwave for approximately 90 seconds. Remove and stir to combine. Add egg and stir again. Sprinkle almond flour, coconut flour, and salt evenly over the cheese mixture. Using a hand-mixer, beat until combined. Kneed dough by hand in the bowl until firm and all dry ingredients are evenly distributed, just a few minutes. You'll feel the texture start to firm up.
  5. Lay down a large piece of parchment paper. Grease lightly with avocado oil. Flatten the dough into a rectangle with your hands. Place on parchment and put a second piece of parchment on top to cover. Roll out dough to approximately 1/4 inch thick, maintaining a rectangle as much as possible. Trim edges with a pizza cutter or knife to create a straight line. Cut four rectangular strips of dough, gauging the size based on your sausages. The dough should be wide enough to wrap the sausage and overlap just slightly to form an edge that you can crimp shut.
  6. Place sausage on dough and wrap, ensuring that the seam is crimped shut. Trim any dough that overlaps at the ends of each roll. Slice into 3-4 wedges with a sharp knife. Place on a baking tray lined with parchment, standing the wedges upright. If you are concerned about soggy bottoms, put down a metal baking rack to elevate and ensure airflow under the roll. Repeat until you have used all the sausage.
  7. Bake for approximately 10 minutes until golden brown. Remove from oven, transfer to a serving plate, and serve warm with a nice stone-ground mustard or your favorite dipping sauce.

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