Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta

Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta
Photo by Jake Chessum

Ingredients

  • 1 tablespoon (or more) olive oil
  • 2 teaspoons fennel pollen* or freshly ground fennel seeds
  • ½ cup onion
  • 3 cups canned diced tomatoes in juice
  • ½ teaspoon sugar
  • plus additional for garnish
  • 2 tablespoons fresh basil
  • + 13 more ingredients
    • 1 tablespoon fresh basil
    • 2 large cloves garlic, minced
    • ¼ cup water
    • 1 ½ teaspoons coarse kosher salt
    • Creamy Polenta
    • Parmesan cheese, freshly grated
    • 1 cup dry white wine
    • 2 large garlic cloves, minced
    • 1 ½ pounds boneless heritage pork shoulder (Boston butt)
    • 3 tablespoons oil-packed sun-dried tomatoes
    • ½ teaspoon freshly ground black pepper
    • ¼ cup carrot
    • 4 ounces fat from heritage pork

Place half of pork and half of fat in processor. Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes). Scrape into large bowl. Repeat with remaining pork and fat. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Us...

View full recipe at Epicurious

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