Bon Appe Keto Sausage Patties
Old world sausage recipe that has been in my family for generations, tracing make to a small farming village in Croatia. The recipe was originally used to create dried sausage links in casings. Im America, the recipe was modified to create a breakfast sausage or “country sausage” commonly served as patties. I fry these patties in wine to bring out the flavor of the meat, producing a delicious breakfast sausage.
| Servings |
Servings
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- 2 3/4 lb Fresh Ground Pork Shoulder
- 250 ml Dry White Wine (Pouilly-Fuisse)
- 6 cloves Garlic
- 1 Tbsp Rosemary
- 3 Bay Leaves
- 18 g Salt
- 4 g Pepper
Ingredients
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- Chop and grind pork shoulder. Set aside.
- Line cookie sheet with wax paper and cut extra pieces of paper for larger batches. Set aside.
- Line a baking sheet with aluminum foil and place a baker’s cooling rack over the aluminum foil. Set aside.
- In a small sauce pan, add wine, crushed garlic, rosemary and bay leaves. Bring to a boil and reduce heat to medium-low. Allow to simmer for 5 minutes.
- Set aside and allow to cool for 10 minutes.
- Place cheese cloth in a strainer and set on top of a measuring cup.
- Pour wine mixture through cheese cloth. Wrap cloth around garlic & herbs and squeeze well.
- Depending on the quantity of sausage you are making, you will need the following amount of wine/garlic/herb liquid: - 2.75 lbs meat (22 patties): 125 ml - 5.5 lbs meat (44 patties): 250 ml - 8.25 lbs meat (66 patties): 375 ml - 11 lbs meat (88 patties): 500 ml
- Add the appropriate amount of herb infused wine to the meat.
- Weigh salt and pepper in small bowl and whisk until evenly combined.
- Sprinkle 1/3 of the salt & pepper mixture over the meat and mix well with hands.
- Repeat twice more, adding 1/3 of the salt & pepper each time to make sure seasoning is evenly distributed. Total kneading/mixing time should be 4-5 minutes.
- Please do not skip this step: Heat your skillet and fry a small test piece, taste and make sure that there is enough salt & pepper to your liking, and that the meat mixture is mixed well enough.
- Place a small piece of wax paper on kitchen scale (for easier clean up).
- Weigh out 2 ounces of meat and form into ball. Place on wax paper lined cookie sheet. Continue until sheet is full or meat is exhausted.
- Shape meat balls into patties, by flattening with palms and shaping with hands. If making larger batches, cover patties with another sheet of wax paper to keep the layers separated.
- Heat deep sided frying skillet on medium-high.
- Place a single layer of sausage patties in heated skillet, cover with grease splatter screen and cook for 2-3 minutes.
- Use a silicone turning spatula to flip patties and cover with bacon press. Continue cooking for 2-3 minutes.
- Remove from pan and allow to drain on baker’s cooling rack.
- Repeat for all patties.
- See notes for storage and re-heating instructions.
- Bon Appe Keto!
Qualitiy of ingredients matters when creating any recipe. This is why I recommend grinding your own meat and choosing pork that was pasture raised. When picking a dry wine, get the best you can afford, my go-to for cooking is Pouilly-Fuisse (Louis Jadot).
These are so popular in my house that I make 11 pounds at a time and use a Food Saver to store and freeze them. If you are making a smaller batch, you can either use a zip top baggie (removing as much air as possible before closing) and keep them in the refrigerator for up to a week or in the freezer for up to a month. If you are going to store them for longer than a month, I highly recommend using the Food Saver as it will prevent freezer burn and keep these delicious patties tasting as fresh as the day you made them.
To reheat from refrigerated: Place 2 patties on microwave safe plate and heat on high for 1 minute.
To reheat from frozen: Place on microwave safe plate and defrost for weight/quantity, then heat on high for up to 1 minute.
