These easy Sloppy Joes are made with specialty sausages, and everyday store cupboard and freezer ingredients
I love my freezer! The majority of meals I cook use two or three ingredients from the freezer, and when I bought my flat one of the non negotiables was a kitchen with space for a decently sized fridge freezer and a dishwasher.
Frozen food has come on in leaps and bounds, in both quality and variety in recent years. Much produce is frozen within an increasingly short time frame of being harvested. Modern rapid, or flash freezing methods lock in flavour, nutrients, as well as preserving the texture of the food. I recently went on a fascinating trip on a cod fishing boat, which freezes the catch at sea within an hour or so of it being caught, keeping its quality and freshness for the consumer.
My freezer contains the usual frozen foods such as peas and corn, fish fingers, and packets of berries for smoothies. I find that frozen fruit and vegetables are both cheaper, fresher and of better quality than that half cauliflower or head of broccoli which has been at the bottom of the salad drawer for the last week. Frozen fruit & veg are ideal for small families, couples and those who live alone. The year before last, when my mother broke her thumb she found it almost impossible to hold a knife, and relied heavily on frozen ready chopped staples such as onions, which you simply pour into the pan and fry from frozen.
Iceland’s #PowerofFrozen campaign, is all about the benefits of frozen foods. When I visited my local store recently, I was surprised at how wide their range was, and just how many frozen ingredients you could buy for a very reasonable price. I was delighted to see large bags of frozen kale, lots of frozen fruit for smoothies, as well as a wide variety of frozen vegetables including specialty rainbow carrots. The Kezie range of exotic meats was really tempting with wild boar sausages (used in this recipe), succulent juicy flavoursome Waygu burgers (I am going back for some more), as well as buffalo, ostrich, kangaroo, rabbit and crocodile.
I’ve made this easy sausage ragu; which I’ve served as a Sloppy Joe, inside a cooked from frozen ciabatta. Only two sausages are needed to for the Sloppy Joes sauce, so the remaining 4 can be fried for children, making this an ideal family meal. Once frozen meats have been defrosted then cooked it is safe to refreeze them. Any leftover sloppy Joes sauce can be popped back into the freezer and used for another meal, as either a baked potato filling or served with pasta.
To make this recipe even easier to prepare you can use ready chopped frozen onions and sliced peppers, and substitute the tinned tomatoes with a jar of tomato pasta sauce. Serve in a freshly baked from frozen baguette or ciabatta.
- Glug light olive or vegetable oil
- 4 tbs chopped onion - or use ready chopped frozen
- 1 bell pepper, deseeded and sliced - or use a handful of frozen
- 2 speciality sausages, deskinned and crumbled (use veggie sausages for a veggie dish)
- 1 tin tomatoes - or a jar of tomato pasta sauce
- 2 tbs tomato ketchup
- 2 tbs sweetcorn kernels
- 2 tbs peas
- Salt and pepper to taste
- To serve
- 1 Ciabatta - I used cook from frozen
- 4 slices Cheddar cheese
- 6 gherkins - sliced
- n a saute pan fry the onions and garlic in the oil until soft, add the sausage meat and peppers and other vegetables (if using) and cook for a few more minutes.
- Pour over the tinned tomatoes and stir in the ketchup. Season and then cover and allow to simmer, stirring from time to time until the sauce has thickened. 5 mins before serving stir in the frozen peas and corn.
- Serve in a freshly baked ciabatta or crusty bread with sliced gherkins and cheese for the ultimate sausage ragu Sloppy Joe.
What are your essential freezer ingredients?
This recipe for easy sloppy Joes made with wild boar sausages was commissioned by Iceland for their #PowerofFrozen campaign. All opinions our own.