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

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

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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