Photo: Markus Spiske
Sun-dried Tomato and Fennel Sausage Patties with Creamy Polenta
18 ingredients
openrecipes
Estimated Nutrition (whole recipe, rough)
674
Calories
42g
Protein
36g
Fat
44g
Carbs
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Fennel | 1/2 bulb (87g) | 27 |
| Carrot | 1 medium (61g) | 25 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Seed | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
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
- Freshly grated Parmesan cheese
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes