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

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

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