Sun-Dried Tomato and Fennel Sausage Patties with Creamy Polenta

Name: Sun-Dried Tomato and Fennel Sausage Patties with Creamy Polenta
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

By Bruce AidellsPhotography by Hans Gissinger

March 15, 2009

Recipe notes