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 fresh basil
  • 2 large cloves garlic, minced
  • ¼ cup water
  • 1 ½ teaspoons coarse kosher salt
  • 1 tablespoon (or more) olive oil
  • ½ teaspoon sugar
  • 2 tablespoons fresh basil
  • + 13 more ingredients
    • ½ cup onion
    • plus additional for garnish
    • 2 teaspoons fennel pollen* or freshly ground fennel seeds
    • 3 cups canned diced tomatoes in juice
    • 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
    • ¼ cup carrot
    • 4 ounces fat from heritage pork
    • ½ teaspoon freshly ground black pepper

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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