Beer Braised Sausage Sloppy Joes
Part 2 of my Father’s Day menu that includes everything Beer, Bacon or Bourbon are these Beer Braised Sausage Sloppy Joes. Not the most elegant dish, I know, but flavorful and sure to please Dads everywhere who just want to relax and enjoy a good meal. And it pairs wells with beer. Did I mention that?
I decided on sweet Italian sausage as the meat because it is readily available and already has some good flavor. But I amped it up a but by adding in some diced pancetta, fresh onion, garlic and jalapeno (for a little kick) and then some chili powder for more flavor. To get that saucy sloppy joe effect I added in tomato paste and full bottle of beer. As the beer and tomato paste cooks down you have a sauce for the meat but also all of that flavor from the beer. So use a beer you like. *Tip on the beer. It should be at room temperature when you add it to the pan so it doesn’t slow down the cooking.
Now let’s talk toppings. This is where you can elevate the dish. I served with a carrot and cabbage coleslaw and I piled that on top of the beer braised sloppy joe along with a few extra jalapenos for added heat. I think that combo was delicious. The coleslaw and the jalapeno balanced each other out but the flavor of the sausage and the beer still came through. Use what you like but I definitely recommend something fresh and pickled (like a slaw) or at least something with crunch because otherwise the sandwich is just soft and there isn’t much texture.
This is one of those easy and approachable recipes that any home cook can master. Here’s the step by step.
- 1 lb Italian sausage or favorite pork sausage (remove from casing)
- 1 cup yellow onion, diced
- 3/4 Tablespoons garlic, diced (2 cloves)
- 1 Tablepsoon jalapeno, diced
- 1/2 cup cubed pancetta
- 2 teaspoons chili powder
- 1 heaping Tablespoon tomato paste
- 1 - 12 oz full bodied beer
- 1 Tablespoon canola oil
- 4 toasted buns
- Coleslaw and extra sliced jalapenos for garnish
- Heat the oil in a large, non-reactive skillet over medium heat. Add the cubed pancetta and cook until starting to crisp. Turn down to medium low if needed.
- Add in the onion, garlic, and jalapeno and turn heat to medium. Saute until veggies are just tender but not browned. Meanwhile remove the sausage from the casing.
- Add the chili powder to the onion mixture and stir. Then add the sausage and crumble with a wooden spoon to get into small pieces. Add in the tomato paste and beer.
- Cook mixture at a simmer until all the liquids are almost incorporated but still has some sauce to it. Continue to crumble the meat into small pieces as it cooks. Turn off the heat.
- Toast the buns and then scoop a generous amount evenly amongst all four servings. Top with slaw and fresh jalapeno slices and serve.