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

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Sun-dried Tomato and Fennel Sausage Patties with Creamy PolentaJake Chessum

Fennel pollen, a relatively new spice here in America, is very popular in Italy. It is more subtle and delicate than fennel seeds, and it marries particularly well with pork. If you can't find fennel pollen, substitute freshly ground fennel seeds.

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