Turkey would not be my first choice of meat on my grocery list, but I had a packet of turkey mince kicking about in the freezer, so I thought they would make great spicy meatballs. However, the more I thought about it, the more I wanted to create spicy sausage rolls – small ones. And these came out fabulous! I used the delicious Baharat spice mix blend and flavoured my fathead dough with paprika. Since turkey is such a lean meat, the sweet and spicy mayonnaise is just perfect with every bite. A lot of love and preparation goes into these 8 rolls, but if you follow the method in the order in which I have shown, there is plenty that can be done at the same time. Enjoy!
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Carbs 5.4g | Fat 48g | Protein 29g
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Fats of Life® is a blog that I run as a hobby, but did you know that I am also the author of two cookbooks? My first book Keto Kitchen (published by Kyle Books in 2020) is available worldwide (and has remained one of the best-selling low carb cookbooks in the UK). My second book Lazy Keto Kitchen (coming mid-year, 2021) is currently available to pre-order.
“I want you to achieve the best outcome with all the recipes on Fats of Life. If you haven’t already done so, please read the RECIPE SUCCESS page which is packed with handy tips and advice. Happy Cooking, everyone!” – Monya
Bahārāt Turkey Sausage Rolls with Sweet & Spicy Mayo (Keto)
For the caramelised onion garlic mixture
- 20 g (0.7 oz) unsalted butter
- 2 onions, peeled and finely chopped
- 4 cloves garlic, peeled and finely chopped
For the fathead dough
For the turkey sausage filling
- 500 g (17.6 oz) turkey mince
- 1/2 portion reserved caramelised onion garlic mixture
- 2 TB Bahārāt spice
- salt and freshly ground black pepper
- 30 g (1 oz) unsalted butter
For the sweet & spicy mayo
- Keto Mayonnaise (full batch), Fats of Life recipe
- remaining reserved caramelised onion garlic mixture
- pinch cayenne pepper
- pinch ground cumin
For the caramelised onion garlic mixture:
- Start with the caramelised onion and garlic mixture. Finely dice the onions and garlic and melt the butter in a large non-stick pan or wok.
- Over moderate heat, cook the onions until they completely soften. Add the garlic and leave the mixture to cook on this moderate heat until the mixture completely darkens and turns jammy as it caramelises. This can take up to 20 minutes. Be patient though, its worth the wait. Set the mixture aside as we will use it later in the turkey filling and the mayonnaise.
For the dough:
- In the meantime, make the fathead dough. Combine the almond flour, baking powder, garlic powder, paprika and salt in a bowl. Whisk the eggs in a separate bowl. Place the mozzarella into a wide-bottomed, microwave-friendly bowl. Add the cream cheese. This is what you should have ready:
- Place the bowl of cheese in the microwave for 1 min 30 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). In the meantime, tip the almond flour mixture into a food processor.
- Once the cheese has melted, immediately add to the food processor and blitz until the mixture starts coming together. Don't worry if it seems like it doesn't - it will. You may need stop and 'detangle' the stringy mozzarella from the blades.Tip in the whisked egg mix and blitz until you have a thick, well-combined dough.
- Place the ball of dough into a bowl in the fridge for 30 minutes.NOTE: My food processor is one of those really small ones, so I had to halve the mixtures indicated and make two separate balls of dough. If you have a large food processor, you can follow the recipe as indicated (although it must be noted that you MIGHT need a few more seconds in the microwave for the cheese to melt sufficiently).
For the turkey sausage filling:
- While the dough is chilling in the fridge, continue with your turkey filling. Tip the mince into a large bowl. Add half the caramelised onion and garlic mixture you made - along with the Baharat spice. Season with salt and freshly ground black pepper and combine well.Divide the mixture into 8 equal portions. This isn't tricky if you followed my weights indicated above - each mince portion should be about 65g (2.3oz) each - and quick weigh of each portion on a plate placed on the scale will show you how you are fairing.Shape them into little logs or 'sausages', as shown below.
- Melt the butter in a large non-stick pan over high heat and brown the turkey sausages in two batches. Be gentle as you turn them over (remember there is nothing like breadcrumbs binding them). They do not need to cook through, we just want the outside browned and caramelised which adds heaps of flavour (thanks to the Maillard reaction). Set them aside on a plate to cool.
Assembling the rolls:
- By this time, your dough will have cooled in the fridge. First, preheat the oven to 180°C (fan oven). This is 200°C for conventional ovens (or 400°F / gas mark 6).Prepare a large baking tray lined with baking parchment paper. Have another two smaller pieces of baking parchment paper ready.
- Divide the dough into 8 equal-sized portions, approx. 75g (2.8oz) each. Taking one small ball at a time, flatten it between the two small sheets of baking parchment paper and use a rolling pin to gently flatten into pieces approx. 14 x 11cm (5.5 x 4.3"). Do not roll TOO thin.I advise using a rolling pin for this. While you could use your hands to manipulate this 'dough', remember we are working with cheese and the warmth of our hands may make the dough more difficult to work with. You want to keep the dough as chilled as possible throughout this process. (And, its not a bad idea to keep the batches in the fridge as you assemble each piece.)Use your pastry scraper to fashion it into a relatively decent shape large enough to completely encase the turkey.
- Place a turkey sausage into the centre of the prepared dough and tuck in the sides. Again, your pastry scraper is an essential tool here to shift things along. Gently roll the piece over, folding the dough around the turkey. Don't worry if there are any holes - you can just pinch them closed. All holes must be closed, so use your hands now to shape them as you want.Repeat the process until all 8 sausage rolls are done.
- Scatter over the sesame seeds and bake in the preheated oven for 23-25 minutes. (Out of habit, I always rotate my tray halfway through.)
For the sweet & spicy mayo:
- While the sausage rolls are baking, continue with the mayonnaise. Its dead-easy: simply add the remaining half of caramelised onion garlic mixture into the mayonnaise and add a pinch of cayenne pepper and ground cumin. Mix well to combine.
- THAT'S IT! Serve the delicious baked Bahārāt Turkey Rolls and allow everyone to have a generous spoonful of the mayonnaise to enjoy alongside.
For those on INSTAGRAM, tag me @mkilianpalmer so we can all see your lovely creations! Keep scrolling: you can PIN this recipe for later, see detailed macros and browse other recipes in this category. You can also drop me a comment if you have any questions about this recipe. I will do my best to reply as quickly as possible. Monya xxx
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Nutritional Information per mini roll
Calories 629Kcal / 2632kJ
Mustard (found in the Keto Mayonnaise)
Wheat (may be found in some baking powder - check label)
See all the Poultry recipes on Fats of Life:
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