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

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

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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