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...
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