Sloppy Lous

• 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

1. Remove the casing from the sausage and chop.
2. Heat the oil in a deep skillet over medium-high heat, add the sausage and brown.
3. Remove to a plate.
4. Add the pork and brown.
5. Then add the thyme, garlic, celery, onions, peppers and some salt and pepper.
6. Cook, partially covered, 8 to 10 minutes.
7. Add the andouille, tomato sauce, stock, hot sauce, sugar, vinegar and Worcestershire.
8. Reduce the heat, stir and simmer to thicken.
9. Cool and store for a make-ahead meal.
10. Reheat over medium heat.
11. Serve on warm rolls with the toppings of your choice.

sausage, olive oil, ground pork, fresh thyme, garlic, celery, onion, green bell pepper, salt, tomato puree, chicken stock, hot sauce, light brown sugar, red wine vinegar, worcestershire, sesame rolls, vegetables, scallions, sweet bread

Taken from www.foodnetwork.com/recipes/rachael-ray/sloppy-lous-recipe.html (may not work)