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

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