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

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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