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

  • 4 ounces fat from heritage pork
  • ¼ cup carrot
  • ½ teaspoon freshly ground black pepper
  • 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
    • plus additional for garnish
    • ½ teaspoon sugar
    • 3 cups canned diced tomatoes in juice
    • ½ cup onion
    • 2 teaspoons fennel pollen* or freshly ground fennel seeds
    • 1 tablespoon (or more) olive oil

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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