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

Instructions

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. 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.