Among multiple widely held theories, one origin story is that the first sloppy Joe was created in 1930 by a cook named Joe at a café in Sioux City, Iowa
| Created by | Spinneys |
| Prep time | 15 minutes |
| Cook time | 35 minutes |
| Serves | 8 |
| Cuisine | American |
| Diet | Other |
| Preparation | Moderate |
| Calories | 656 |
| Fat | 43g |
| Saturates | 18.9g |
| Protein | 28.7g |
| Carbs | 146g |
| Sugars | 35.9g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDFPreheat the grill to a medium-high heat.
Finely dice the onion and capsicum. Mince the garlic. Heat the oil in a large cast-iron pan over a medium heat. Add the onion and capsicum to the pan and sauté for 5-6 minutes or until softened. Add the minced garlic and sauté for a further minute or until fragrant. Add the beef mince to the pan, breaking it up with a spoon. Cook until browned and crispy, approx. 10 minutes. Stir in the tomato paste and whole peeled Italian tomatoes and cook for a minute before stirring in the remaining ingredients. Reduce the heat and simmer for approx. 10-15 minutes, stirring occasionally, until it thickens.
Place the hot dogs on the grill for approx. 2-5 minutes cooking evenly until warmed through and char lines form. Finely chop the spring onions.
To assemble the hot dogs, slice the hot dog buns in half, making sure not to slice all the way through. Spread a generous amount of the sloppy Joe mixture in each bun and top with two hot dog sausages. Sprinkle over the grated cheese and top with the spring onion.
Serve with a drizzle of Sriracha, if desired.
