Tested till perfect Sloppy Sausage Joes
Sloppy Sausage Joes
Photography by Matthew Kimura

Sloppy Sausage Joes

Italian flavours add a twist to this old favourite you can make ahead, then take away — just heat and serve. Summer coleslaw is terrific on the side.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 2 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 6


  • 2 tsp 2tspvegetable oil
  • 3/4 lb 3/4lblean ground beef
  • 3/4 lb 3/4lbsweet Italian sausageItalian sausages
  • 2 2oniononions, chopped
  • 1 1sweet pepper, chopped
  • 1 1zucchinizucchinis, chopped
  • 1 cup 1cupsliced mushroommushrooms, (1/4 lb/125 g)
  • 3 3garlic clovegarlic cloves, minced
  • 1 tsp 1tspdried oregano
  • 3 3tomatotomatoes, chopped
  • 2 tbsp 2tbsptomato paste
  • 1/2 tsp 1/2tspsalt
  • 1/4 tsp 1/4tsppepper
  • 6 6kaiser rollkaiser rolls
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In Dutch oven, heat oil over medium-high heat; cook beef and sausage, stirring to break up, for about 5 minutes or until no longer pink. Using slotted spoon, transfer meat to plate; drain off fat from pot.

In same pot, cook onions and sweet pepper, stirring, for 2 minutes; add zucchini, mushrooms, garlic and oregano; cook for 4 minutes. Return meat to pot along with tomatoes, tomato paste, salt and pepper. Bring to boil; reduce heat and cook, stirring occasionally, for about 20 minutes or until vegetables are tender. (Can be frozen for up to 1 month; thaw in refrigerator for 36 hours before continuing.)

To reheat, cook over medium-low heat, stirring often, for 20 minutes. Sandwich between cut rolls.

Nutritional Information Per serving: about

cal 450 pro 27g total fat 17g carb 48g
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