Prosciutto rules!

This week we welcome Craig Clarke form Ruled.me as a guest blogger!

He runs one of my very favorite Keto blogs, full with amazing tools and info!

As I am busy attending lectures at the Ancestral Health Symposium 2014, he was so kind to share this really delicious Keto recipe with us!

Prosciutto and Sausage Keto Rolls

This is one of the simplest of dishes – but don’t let that fool you.

These simple ingredients come together to give you an explosion of flavor that supremely elevate the sausage into a league of its own.

The prosciutto gives a deliciously crisp layer that encases that burst of deliciousness inside. Slightly salty and decadently rich, this will be the layer that you’ll hear as you slice into.

The cheese adds a fantastic gooey texture that we all know and love. Bringing creaminess to the dish that rounds everything else out. The fresh thyme is just the icing on the “cake”, so to speak. You can pick the stems out once they’re cooked, since the freshness will be imparted into the fats, and the decadent aroma of fresh thyme will wave over your taste buds on each bite.

The sausage, well that’s up to you! I suggest picking something that’s not too spicy so it doesn’t mask over the other flavors much. Pick something that will compliment rich flavors – an herb stuffed sausage. Or, if you’re like me, go heavy and pick something that will really pack a punch in the savory department.

I suggest saving those awesome fats that spew out of the sausage while cooking. For what? A delicious warm spinach and walnut salad, of course. Toast the walnuts in a pan over medium heat for about 2-3 minutes, then add the pan drippings and wilt the spinach. Slice the sausage in half, at an angle, and serve on top of the salad – bon appetit!

So, who am I? Well, I?m Craig Clarke. I?m a 23 year old that loves to cook and research everything about the ketogenic diet. Oh, and I?m a little bit of a nerd too 😉 I?ve been on a ketogenic diet for just over 5 years, through thick and thin, bouncing up and down with my weight over the years. At first I lost 100 pounds, quickly put all the weight back on, and then lost 75 pounds to where I am today. I continue to do keto because I find it awesome ? the energy, the clarity, and the health benefits it has.

I run the website Ruled.Me that is centered all around the ketogenic diet. From tips to tricks, diet plans to recipes, success stories to product suggestions – it?s all there. I tried to make a “one stop shop” for everything low carb and I hope it’s up to your standards!

I’ve started to make developing the website my full time job, giving up on my web design and domain administration job. It?s definitely stressful to say the least, but I really love helping people out and seeing their goals become a reality. It’s not often that someone can actually say “I love my job” but this is on of the few times that I?m able to.

And heck, I’ve even self-published a couple cookbooks! The newest one is Keto-fied! Comfort Foods Made Low Carb. Unlike other keto cookbooks, Keto-fied! is comprised entirely of classically inspired recipes that will tantalize even the pickiest eaters while still utilizing an impressive array of spices, herbs and other ingredients commonly found in the kitchen. In other words – you can make awesome stuff with what you have in the pantry.

I’m really honored that I’ve gained so many readers over the last few months, and I love the publicity that keto’s been getting over the last year – we need to stick together.

Prosciutto and Sausage Keto Rolls Recipe

Ingredients:

3 Pork Sausages

6 thin Slices Prosciutto

6 twigs Fresh Thyme

6 tbsp. Shredded Cheddar Cheese

Steps:

1. Preheat your oven to 400F.

2. Lay out 2 slices of prosciutto and then put the sausage on top. Add 2 tbsp. cheese at the side of each sausage.

3. Place 2 twigs of fresh thyme on top of the cheese then roll the sausage into the prosciutto tightly.

4. Place in the oven and bake for 15-20 minutes, until the sausage is cooked through, and the prosciutto is browned and crispy.

5. Let cool slightly, and pull the twigs of thyme out from the side of the sausage – enjoy!