1. In a food processor, combine the almond flour, salt, xanthan gum, and water together. Pulse a few times, then add the cold butter. Pulse until it looks like bread crumbs. Add in the beaten egg and pulse until the dough comes together into a ball.

2. Place in plastic wrap and refrigerate for 45-60 minutes. You can also prepare this ahead of time and use the next day.

3. Cook the sausage (leave the links whole) on the stove in a cast iron or on the grill (I prefer to grill). Leave the sausages whole and allow them to cool to room temperature.

4. To make the sausage bites, preheat the oven to 375 F. Take the dough out of the fridge and place between two sheets of parchment paper. Roll out to be about 1/4" thick. I square the dough off with a pizza wheel to match the length of the sausage. Use the paper to help you wrap the dough around the sausage. Use the pizza wheel or a butter knife to cut the dough where the seams meet up. If the dough breaks or rips apart, it is ok. Use your fingers to help seal it back around the sausage. Once it is covered, place them in the freezer on your cookie sheet to get nice and cold, about 15-20 minutes.

5. Remove from the freezer and cut each sausage into 4 pieces. This recipe is idea for 6 larger Italian Sausages, if you use less you may have extra dough left over. Brush with egg wash and place on a parchment covered baking sheet. Sprinkle with poppy seeds and sesame seeds if desired.

6. Bake till golden brown, about 10-11 minutes. Serve with a side of spicy mustard.