Recipe courtesy of Rachael Ray
Sloppy Lous
Total:
1 hr
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy
Total:
1 hr
Active:
20 min
Yield:
4 to 6 servings
Level:
Easy

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
Toppings:
  • Chopped hot pickled vegetables (giardiniera)
  • Scallions
  • Chopped sweet bread and butter pickles

Directions

Remove the casing from the sausage and chop. 

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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