Sun-dried Tomato and Fennel Sausage Patties with Cr

Name: Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 2 large garlic cloves, minced; 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

Servings: persons

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
2 large garlic cloves, minced
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

1
Place half of pork and half of fat in processor.
2
Using on/off turns, blend until pork is ground to coarse texture (about 1/4-inch cubes).
3
Scrape into large bowl.
4
Repeat with remaining pork and fat.
5
Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended.
6
Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick.
7
Place on plastic-lined plate.
8
Cover and chill at least 2 hours and up to 1 day.
9
Heat 1 tablespoon oil in heavy large skillet over medium-high heat.
10
Add sausage patties and saute until brown, about 4 minutes per side.
11
Transfer patties to small baking sheet.
12
Pour off all but 2 tablespoons fat from skillet (or add olive oil to make 2 Add tomatoes with juice and 2 tablespoons basil.
13
Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 minutes.
14
Add sausage patties and any juices to sauce.
15
Cover; simmer over medium heat until cooked through and tender, turning patties occasionally, about 15 minutes.
16
Season sauce with salt and pepper.
17
DO AHEAD: Can be made 1 day ahead.
18
Cool; cover and chill.
19
Rewarm covered over low heat before continuing.
20
Spoon polenta into large shallow bowl.
21
Top with sausages and sauce.
22
Sprinkle with cheese and additional chopped basil.
23
Serve, passing more cheese separately.
24
Available at specialty foods stores and from zingermans.com.

720

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 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, and more.

Yes, Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions