Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 320.6
  • Total Fat: 6.0 g
  • Cholesterol: 0.0 mg
  • Sodium: 976.1 mg
  • Total Carbs: 31.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 28.5 g

View full nutritional breakdown of Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta calories by ingredient
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Adapted from Bon Appetit May 2009 Adapted from Bon Appetit May 2009
Number of Servings: 6


    1 1/2 pounds boneless lean pork (trimmed), cut into 3/4-inch cubes (about 3 cups packed)
    2 tsp olive oil
    3 tablespoons chopped 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

    2 tsp 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 no-salt added canned diced tomatoes in juice (from two 14.5-ounce cans)
    2 tablespoons chopped fresh basil plus additional for garnish

    Creamy Polenta
    1 cup instant polenta
    4 cups water
    1 tsp salt


For sausage:
Place pork in food processor or meat grinder until pork is ground to coarse texture. Scrape into large bowl. Add all remaining sausage ingredients to bowl with pork and mix gently with hands until blended. Using wet hands, shape sausage into 12 oval patties, each about ½ to ¾ inch thick. Cover and chill at least 2 hours or up to 1 day.

For sauce:
Heat 1 tsp 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.

Add 1 tsp olive oil, then add carrots and onions. Reduce heat to medium, then cover for 5 minutes (to soften vegetables). Remove cover, add garlic, sauté for 1 minute. Add wine, bring to a boil and scrape bits from bottom of pan, and cook until wine is reduced to 2/3 cup (about 5 minutes). 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 10-15 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.

For polenta:
Bring water and salt to a boil. Whisk in polenta (lower the heat), and continue whisking until thickened, about 2-3 minutes.

Spoon polenta into 6 large shallow bowls. Top each with 2 sausages and sauce. Sprinkle with freshly grated parmesan cheese (optional) and additional chopped basil.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user KLWOZNIAK.

TAGS:  Beef/Pork |

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