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

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

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

Comments


Best Wine Deals

See More Deals





Snooth Media Network