We had great fun at Seattle’s Hempfest this weekend. Malcolm did it up with his crew of friends; grilling Smoked Apple Sage Hemp Sausages, making lemonade and serving up some killer Sloppy Janes.
Sloppy Jane … the more radical sister of Sloppy Joe who likes just a little hemp in her belly….otherwise it’s the quintessential Sloppy Joe; fatty, juicy, slightly sweet, cascading over and atop an institutional hamburger bun!
The mark of a real Sloppy Joe is the juiciness and loft…does it soak into the bun while maintaining some structure and height. I made this recipe with a mixture of virgin olive oil and palm fruit oil. The palm is saturated so it adds flavor and mouth feel.
The recipe below is for 18 gallons….great for food service. If you’d like to do this at home….get out the scale and do some arithmetic. Maybe we will work this into a home recipe at some point. I used a combination of all of our sausage grinds….a little bit of our Mexican Chipotle sausage for a piquant note, Smoked Apple Sage for a little sweetness and Italian for it’s undeniably robust flavor.
YIELD: 18 gals
7.5 lbs Olive Oil, Extra Virgin
20 lbs Palm Fruit Oil, Expeller Pressed
30 lbs Onions, Diced
6 lbs Garlic, Minced
11 lbs Field Roast (FR) Mexican Chipotle Sausage, Ground
45 lbs FR Smoked Apple Sage Sausage, Ground
30 lbs FR Italian Sausage, Ground
15 lbs Tomato Paste
6 lbs Molasses
4.25 lbs Vinegar
5 lbs Hemp Seed, deshelled (optional) (we got ours from Manitoba Harvest)
37 lbs Water
Salt to taste (I also through in a little veggie stock)
1. Saute onions in just the right amount of olive oil (you decide….not swimming and not too dry)
2. Add garlic and cook for just a minute
3. Add everything else and stir it up. Bring it all to temp and cook for 10 minutes or so.
4. Adjust salt, vinegar and molasses to taste.
This entry is filed under Recipes.