Bbq Sausage Sloppy Joes Food

SAUSAGE SLOPPY JOES

Steps:

• In a skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, water, ketchup, Worcestershire sauce and pepper sauce. Bring to a boil. Reduce heat; cover and simmer for 30 minutes. Serve on buns.

ITALIAN SAUSAGE SLOPPY JOES

Steps:

• In a large skillet, cook and crumble sausage with red pepper and onion over medium-high heat until no longer pink, 5-7 minutes. Transfer to a 3- or 4-qt. slow cooker., In same pan, cook and crumble beef over medium-high heat until no longer pink, 5-7 minutes. Using a slotted spoon, add beef to slow cooker. Stir in tomato sauce, tomato paste, garlic powder and, if desired, liquid smoke. Cook, covered, on low until flavors are blended, 4-5 hours., To serve, place cheese on bun bottoms; top with meat mixture and, if desired, peppers. Close sandwiches. Freeze option: Freeze cooled meat mixture in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.

GINNY'S HOT SAUSAGE "SLOPPY JOES"

Steps:

• Fry loose sausage in a large frying pan over medium heat until meat looses its pink.
• Drain meat and place in a 2 1/2 quart slow cooker.
• Saute peppers and onions in oil until tender.
• Add pepper/onion mixture to slow cooker.
• Add the remaining ingredients with the exception of the Kaiser rolls to the slow cooker.
• Stir the ingredients throughly.
• Cover and cook on high setting for 1 hour.
• Slice the rolls lengthwise.
• Spoon the"Sloppy Joe" mixture on to the bottom half of the roll and top with the remaining half.

BARBEQUE SLOPPY JOES RECIPE

Steps:

• Brown meat in a saucepan over medium heat. After meat is almost cooked through, add onion and pepper and saute for 5 minutes, or until vegetables are soft. Add barbecue sauce and warm on stovetop until heated through. Season with salt and pepper, as desired.
• Serve on hamburger buns.

SAUCY BBQ SLOPPY JOES

Steps:

• Brown meat in large nonstick skillet on medium-high heat; drain.
• Add peppers and onions, cook 5 minutes, stirring occasionally.
• Stir in barbecue sauce, water and Velveeta; cook 2 minutes or until Velveeta is melted and mixture is well blended, stirring frequently.
• Cook now and just fill the toasted buns with warm meat mixture and serve.
• To freeze and cook later: Cool meat mixture completely.
• Place in resealable freezer-weight plastic bag or 4 small freezer containers; place buns in resealable freezer-weight plastic bag.
• Freeze for up to 3 months.
• Thaw meat mixture and buns in refrigerator overnight.
• When ready to serve, reheat meat mixture in small saucepan on medium heat, stirring frequently.
• Meanwhile, toast the buns.
• Fill buns evenly with meat mixture.