Sun-Dried Tomato And Fennel Sausage Patties With Creamy Polenta

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Epicurious

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Ingredients

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

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