Chef Michael Symon's Sloppy Mike's Recipe
Chef Michael Symon stopped by PTL today to share the following recipe from his cookbook!
"Like most kids, I loved Sloppy Joe night at home. Unlike most kids, though, I never outgrew them! Sweet, zesty, and messy as heck, the sandwiches remain one of my favorite dishes. Sloppy Joes work great for a crowd, and it's one of the items I serve most often on football Sundays when I have company. The variations are almost endless, but this is the most requested version."
Sloppy Mikes
- 2 tablespoons olive oil
- 1 pound SPICY ITALIAN SAUSAGE, removed from casings if not bulk
- 1 small RED ONION, minced
- 4 GARLIC cloves, minced
- Kosher salt and freshly ground black pepper
- 1 (28-ounce) can crushed San Marzano tomatoes with juices
- 3 tablespoons packed light brown sugar
- ½ cup chopped FRESH FLAT-LEAF PARSLEY leaves
- 6 hamburger buns, split and toasted
1 Put a large skillet over medium-high heat. Add the olive oil and then the sausage and cook, stirring with a wooden spoon to break up the meat, until browned, about 2 minutes. Scoot the sausage to one side of the pan. Add the onion, garlic, and a pinch of salt to the empty space and cook, stirring occasionally, for 30 seconds. Taste and adjust the seasoning, adding salt and pepper as needed.
2 Add the tomatoes with their juices and the brown sugar and simmer for 2 minutes.
3 Remove from the heat and stir in the parsley. Spoon onto the toasted buns and serve.
Reprinted from Michael Symon's 5 in 5. Copyright © 2013 by Michael Symon.
