Lunch: Sloppy Lous

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

Instructions

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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