Ingredients
sausage
- 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
sauce
- 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
Description
Fennel Pollen Is More Subtle And Delicate Than Fennel Seeds, And It Marries Particularly Well With Pork.
Bon Appetit Magazine
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