Sloppy Lous (Rachael Ray) |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Ingredients:
12 ounces andouille sausage |
1 tablespoon olive oil or vegetable oil |
1 pound ground pork |
2 tablespoons fresh thyme, finely chopped |
3 to 4 cloves garlic, chopped |
2 ribs celery, chopped |
1 onion, chopped |
1 green bell pepper, seeded and chopped |
salt and freshly ground black pepper |
1 cup tomato puree or tomato sauce |
1 cup chicken stock |
2 tablespoons hot sauce, such as frank's red hot |
2 tablespoons light brown sugar |
2 tablespoons red wine vinegar |
2 tablespoons worcestershire |
portuguese or sesame rolls |
chopped hot pickled vegetables (giardiniera) |
scallions |
chopped sweet bread and butter pickles |
Directions:
1. Remove the casing from the sausage and chop.
2. Heat the oil in a deep skillet over medium-high heat, add the sausage and brown. Remove to a plate. Add the pork and brown. Then add the thyme, garlic, celery, onions, peppers and some salt and pepper. Cook, partially covered, 8 to 10 minutes. Add the andouille, tomato sauce, stock, hot sauce, sugar, vinegar and Worcestershire. Reduce the heat, stir and simmer to thicken. Cool and store for a make-ahead meal. Reheat over medium heat. Serve on warm rolls with the toppings of your choice.
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