The chopped andouille not only takes the place of the regular pork in the recipe, but also adds a unique smoky flavor!
Makes about 5 cups
½ pound Chef Paul Prudhomme’s Smoked Andouille Sausage (Hot or Regular)
1 tablespoon canola oil
1 pound lean ground beef
4 teaspoons Vegetable Magic®, in all
1 cup diced onion
¾ cup diced red bell pepper
1 tablespoon tomato paste
2 cups unsalted chicken stock, in all
½ cup ketchup
2 tablespoons dark brown sugar
1 tablespoon + 2 teaspoons Worcestershire sauce
How To Prepare
Using a food processor, pulse the andouille until it's finely chopped, but do not puree!. Set aside. Heat a large sauté pan over high heat and add the oil. When the oil is hot, add the ground beef and brown well, chopping it up with the back of a wooden spoon or potato masher. Add the reserved andouille and 2 teaspoons of Vegetable Magic® and mix. Continue cooking until combined and well browned, then strain through a colander or strainer over a bowl. Return the pan to the stove over high heat and add 1 tablespoon of the strained oil to the pan (discard the rest of the oil). Add the onions and bell peppers and cook until the vegetables are browned, but not caramelized. Add the tomato paste and cook for 2 minutes. Add ½ cup of the chicken stock and cook until most of the liquid is gone. Add the rest of the stock, ketchup, sugar, Worcestershire Sauce, and the remaining Vegetable Magic®. Bring to a boil, then reduce heat and simmer until a you reach a thick sauce consistency (stir frequently to keep from sticking). Remove from heat and serve on hamburger buns with your choice of condiments.