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

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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