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.
Bon Appe Keto Sausage Patties
This old world sausage recipe has been adapted to serve as an America staple; the country breakfast sausage patty. The result is a savory sausage that make a great stand alone side, and a fantastic ingredient for a variety of Keto dishes.
- 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
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.
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.
See notes for storage and re-heating instructions.
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.