Sun-dried Tomato and Sausage

We found this gem on Bon Appetit!


1-1/2 lb boneless heritage pork shoulder (Boston butt), cut into 3/4-in cubes (about 3 cups packed)
4 oz fat from heritage pork, cut into 1/2-in cubes (about 1/2 cup packed)
1/4 Cup ice water
3 Tbsp oil-packed sun-dried tomatoes, drained and chopped
2 large garlic cloves, minced
1 Tbsp chopped fresh basil
2 tsp Fennel Pollen
1-1/2 tsp Coarse Kosher Salt
1/2 tsp sugar
1/2 tsp 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 (or 1/2 Tbsp Dried Basil)
Freshly grated Parmesan cheese


For sausage:
Place half of the pork and half of the pork fat in a food processor with metal blade. Using on/off button, pulse-blend the ingredients until pork is ground to coarse texture (about 1/4-inch cubes). Scrape coarsely-ground meat into large bowl. Repeat with remaining pork and fat.

Add all remaining sausage ingredients to bowl with ground pork, and mix gently with hands until all ingredients are well-blended. Using dampened hands, shape sausage into 10 oval patties, each about 3/4 in thick. Arrange patties on plastic-lined plate. Cover and chill for at least 2 hrs, and up to 1 day.

For sauce:
Heat 1 Tbsp oil in heavy large skillet over medium-high heat on the stove. Add sausage patties and sauté until brown, about 4 min per side. Transfer patties to a baking sheet.

Pour off all but 2 Tbsp fat from skillet (or add olive oil to make 2 Tbsp worth of cooking fat). Add tomatoes with juice and 2 Tbsp basil. Simmer, uncovered, until sauce thickens, while also crushing tomatoes with back of fork, about 10 min.

Add browned sausage patties and any juices to tomato sauce. Cover; simmer over medium heat until sausage patties are cooked through and tender, turning patties occasionally, about 15 min. Season sauce with salt and pepper.

[DO AHEAD: Can be made up to 1 day ahead. Cool sauce before covering and storing in refrigerator. Rewarm sauce, covered, over low heat on the stove, before continuing with remainder of recipe.]

Once sausage and tomato sauce are warmed through, sprinkle with cheese and additional chopped basil. Serve, passing more cheese separately for garnish as needed. This sauce is great over pasta or polenta.