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

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

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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