Sloppy Lous
Serves: 3
Catharine Rutherford
1 January 1970
Based on User reviews:
49
Spice
50
Sweetness
55
Sourness
41
mins
Prep time (avg)
4.4
Difficulty
Ingredients:
340 g
Andouille Sausage1 tbsp
Olive Oil450 g
Ground Pork2 tbsps
Thyme (fresh, finely chopped)4 cloves
Garlic (chopped)2 ribs
Celery (chopped)1
Salt1 cup
Tomato Puree1 cup
Chicken Stock2 tbsps
Hot Sauce2 tbsps
Light Brown Sugar2 tbsps
Red Wine Vinegar2 tbsps
WorcestershireDirections:
1
Watch how to make this recipe
2
Remove the casing from the sausage and chop
3
Heat the oil in a deep skillet over medium-high heat, add the sausage and brown
4
Remove to a plate
5
Add the pork and brown
6
Then add the thyme, garlic, celery, onions, peppers and some salt and pepper
7
Cook, partially covered, 8 to 10 minutes
8
Add the andouille, tomato sauce, stock, hot sauce, sugar, vinegar and Worcestershire
9
Reduce the heat, stir and simmer to thicken
10
Cool and store for a make-ahead meal
11
Reheat over medium heat
12
Serve on warm rolls with the toppings of your choice