Sloppy Lous

Name: Sloppy Lous
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H40M0.000S
Total time: P0Y0M0DT1H0M0.000S
Yield: 4 to 6 servings
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

Recipe courtesy of Rachael Ray

Show: Rachael Ray's Week in a Day

Episode: Soups, Stews and Sloppy Lous

Sloppy Lous

0 Reviews

Level: Easy
Yield: 4 to 6 servings

Total: 1 hr
Prep: 20 min
Cook: 40 min

Level: Easy
Yield: 4 to 6 servings

Total: 1 hr
Prep: 20 min
Cook: 40 min

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

Watch how to make this recipe.

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.

Sloppy Lous

Sloppy Lous

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