Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta

Ingredients

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

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