8 pork cutlets (or boneless chops pounded thin.)
8 breakfast sausage links (Jimmy Dean, Bob Evans, etc.)
1 egg, beaten with 1/2 cup water
1 cup crushed pork rinds
8 oz low-carb (no sugar added) tomato sauce
1/8 teaspoon white pepper
3/4 cup shredded cheese (Cheddar, Mozzarella, Swiss)
Preheat oven to 325°F.
Sauté sausage until lightly browned. Place one sausage link on each pork cutlet and roll up, tucking in ends of pork to make a pouch. Hold together with a toothpick.
Dip in egg and roll in crushed pork rinds. Chill thoroughly , at least an hour (this keeps them together, so don't skip this step.)
Arrange in baking dish, cover with sauce, and sprinkle with cheese. Bake 1 hour at 325° until done.
(These can also be wrapped in foil and grilled, turning once.) Remove toothpicks before serving.
Makes 8 servings. 2 grams of carbohydrate per serving.