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Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta Recipe

Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta Recipe

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Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta

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Ingredients

Count

Nutrition

2943

Calories

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Ingredients:

Serving

1 1/2 lb boneless heritage pork shoulder ( boston butt), cut into 3/4-inch cubes (about 3 cups packed)
4 oz fat from heritage pork, cut into 1/2-inch cubes (about 1/2 cup packed)
1/4 cup ice water
3 tbsp chopped drained oil-packed sun-dried tomatoes
2 large garlic cloves, minced
1 tbsp chopped fresh basil
2 tsp fennel pollen* or freshly ground fennel seeds
1 1/2 tsp coarse kosher salt
1/2 tsp sugar
1/2 tsp freshly ground black pepper
1 tbsp (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-oz cans)
2 tbsp chopped fresh basil plus additional for garnish
freshly grated parmesan cheese

Directions:

For sausage: 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. Using wet hands, shape sausage into 10 oval patties, each about 3/4 inch thick. Place on plastic-lined plate. Cover and chill at least 2 hours and up to 1 day.
For sauce: Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Add sausage patties and sauté until brown, about 4 minutes per side. Transfer patties to small baking sheet.
Pour off all but 2 tablespoons fat from skillet (or add olive oil to make 2 Add tomatoes with juice and 2 tablespoons basil. Simmer uncovered until sauce thickens, crushing tomatoes with back of fork, about 10 minutes. Add sausage patties and any juices to sauce. Cover; simmer over medium heat until cooked through and tender, turning patties occasionally, about 15 minutes. Season sauce with salt and pepper. DO AHEAD: Can be made 1 day ahead. Cool; cover and chill. Rewarm covered over low heat before continuing.
Spoon polenta into large shallow bowl. Top with sausages and sauce. Sprinkle with cheese and additional chopped basil. Serve, passing more cheese separately.
* Available at specialty foods stores and from .

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	2943.2 Kcal (12323 kJ)
Calories from fat	1490.73 Kcal
		% Daily Value*
Total Fat	165.64g	255%
Cholesterol	441.34mg	147%
Sodium	6379.95mg	266%
Potassium	2581.92mg	55%
Total Carbs	60.5g	20%
Sugars	39.44g	158%
Dietary Fiber	5.08g	20%
Protein	123.74g	247%
Vitamin C	165.5mg	276%
Vitamin A	0.3mg	11%
Iron	9.8mg	54%
Calcium	248.7mg	25%

Amount Per 100 g
Calories	147.66 Kcal (618 kJ)
Calories from fat	74.79 Kcal
		% Daily Value*
Total Fat	8.31g	255%
Cholesterol	22.14mg	147%
Sodium	320.09mg	266%
Potassium	129.54mg	55%
Total Carbs	3.04g	20%
Sugars	1.98g	158%
Dietary Fiber	0.25g	20%
Protein	6.21g	247%
Vitamin C	8.3mg	276%
Iron	0.5mg	54%
Calcium	12.5mg	25%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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