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.