Sun-Dried Tomato And Fennel Sausage Patties With Creamy Polenta

1 fave
More from this source


Add a comment


1 1/2 pounds boneless heritage pork shoulder (Boston butt), cut into 3/4-inch cubes (about 3 cups packed)

4 ounces fat from heritage pork, cut into 1/2-inch cubes (about 1/2 cup packed)

1/4 cup ice water

3 tablespoons chopped drained oil-packed sun-dried tomatoes

2 large garlic cloves, minced

1 tablespoon chopped fresh basil

2 teaspoons fennel pollen* or freshly ground fennel seeds

1 1/2 teaspoons coarse kosher salt

1/2 teaspoon sugar

1/2 teaspoon freshly ground black pepper

1 tablespoon (or more) olive oil

1/2 cup finely chopped onion

1/4 cup finely chopped carrot

1 cup dry white wine

3 cups canned diced tomatoes in juice (from two 14.5-ounce cans)

2 tablespoons chopped fresh basil plus additional for garnish

Creamy Polenta

Freshly grated Parmesan cheese

You might also like

Maple Apple Sausage Patties
Gluten Free Goddess
Turkey Sausage Patties
Skinny Taste
Chicken Sausage Patties
Rachael Ray
Christmas Morning Sausage Patties
Rigatoni Alla Premio
Premio foods
Duck And Lemongrass Sausage Patties Recipe
Food Republic
Sweet And Savory Waffled Sausage Patties Recipe
Food Republic
Homemade Maple Breakfast Sausage Patties
Cook Taste Eat
Breakfast Sausage Patties
Chicken And Apple Sausage Patties
Martha Stewart