Ingredients

The following ingredients have 4 Servings
  • 2 egg whites (at room temperature)
  • 2 eggs ((white and yolk) at room temperature)
  • 2 cups / 200g almond flour
  • 1/4 cup / 60g butter melted
  • 4 tbsp / 20g psyllium husks ( or 2 tbsp psyllium husk powder)
  • 1 1/2 tsp baking powder
  • 1/2 tsp xanthan gum
  • pinch of salt
  • 1/2 cup / 120ml warm water
  • 6 medium gluten free good quality sausages (300g)
  • 1/4 cup red cabbage (shredded (18g))
  • 1/4 cup white cabbage (shredded (18g))
  • 3/4 tbsp extra virgin olive oil
  • 3 tbsp parsley (chopped (11g))
  • 1 tbsp sugar free tomato ketchup
  • 2 tsp sugar free dijon mustard

Instruction

  • Preheat your oven to 180 Celsius / 160 Fan / 350 Fahrenheit.
  • Make the Low Carb Hot Dog Rolls as per my almond flour bread recipe up to step 4. Split the dough into 6 and shape into small hot dog rolls. Place on a baking tray lined with parchment paper and bake for about 35 minutes until golden and cooked through. Remove from the oven and allow to cool.
  • Whilst the rolls are cooking, place the sausages on a baking tray and bake as per the cooking instructions on the packet, depending on the thickness of your sausages this will be about 20-30 minutes.
  • To make the slaw, simply combine the cabbage and parsley with a little olive oil.
  • Stuff the Low Carb Hot Dog Rolls with slaw and top with a gluten free sausage and a drizzle of sugar free ketchup and mustard.