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