dinner
italian
kid-friendly
lunch
pork
sloppy joes
sandwiches
This video is unavailable because we were unable to load a message from our sponsors.

If you are using ad-blocking software, please disable it and reload the page.
Playing Sloppy Sausage and Pepper Heroes with Pickled Onions

Sloppy Sausage and Pepper Heroes with Pickled Onions

Prodigal Son's Tom Payne Talks Season 2 + Rach's Maple Pork Chop…

How To Make Bacon-Cheddar Burgers with Dijon-Horseradish Sauce |…

Is The Covid Vaccine Safe? Dr. Ian On Why It's Worth The (Very S…

Soon-To-Be Mom of 6 On Relationship With Her Oldest Child: "I ca…

The Covid Vaccines Explained | Physician + "Doctors" Host Dr. Ia…

When Can You Get The Covid Vaccine? A Doctor Breaks Down Current…

Why You Should Still Get The Vaccine If You've Already Had Covid…

Chef Curtis Stone's Fried Chicken + Rachael's Chicken With Pears…

Sterling K. Brown On Filming Latest Season Of This Is Us + Rach'…

Rach's Bacon & Cheddar Burgers with Dijon-Horseradish Sauce + Al…

Ingredients

  • 1/4 cup sugar
  • 1/2 cup white balsamic vinegar
  • 1 medium red onion, thinly sliced
  • 2 tablespoons EVOO Extra Virgin Olive Oil
  • 1 1/2 pounds ground pork
  • Salt and ground black pepper
  • 1 tablespoon fennel seeds
  • 1 teaspoon red pepper flakes
  • 3 cubanelle peppers (Italian frying peppers), seeded and thinly sliced
  • 2 cloves garlic, finely chopped or grated
  • 1/4 cup tomato paste
  • 1/2 cup white wine
  • 1 1/2 cups chicken stock
  • 4 crusty rolls (such as a ciabatta or Kaiser roll), split and toasted

Yield

Serves: 4 servings

Preparation

Place a small pot over medium-high heat with the sugar and white balsamic vinegar. Bring up to a bubble, stirring frequently to dissolve the sugar. Place the onions in a large heat-safe bowl and pour the sugar-vinegar mixture over them. Stir to combine and let the onions rest for at least 15 minutes.

While the onions are resting, place a large skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add the ground pork to the pan, season with salt and pepper, and cook until golden brown, about 7-8 minutes, breaking the meat up with a wooden spoon or potato masher.

Add the fennel seeds, red pepper flakes, peppers and garlic to the pan and cook until the peppers are tender, about 5 minutes. Add the tomato paste and cook until golden and aromatic, about 1 minute. Add the wine to the pan and scrape up any bits that may be stuck to the bottom of the pan. Cook until almost completely evaporated, about 2 minutes. Add the chicken stock to the pan and bring up to a bubble. Season with salt and pepper, and simmer until thickened to a Sloppy Joe consistency, about 10 minutes.

Serve the mixture up over the toasted buns and top with some pickled onions.