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

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

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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