The Sloppy Joe is an American recipe from the early 20th century. It is made up of ripped or ground meat , Beef , Pork or Chicken and is often served in a bun or a roll that is sometimes called a loose meat sandwich.
I like to serve Sloppy Joe's with homemade chips and Onion Rings with a bit of Coleslaw on the side.
loose meat sandwiches are a great BBQ idea and make a nice change from Burgers and Hotdogs.
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History of the Sloppy Joe
The Sloppy Joe, a popular American sandwich, has a rich and somewhat debated history that traces its origins back to the early 20th century.
While the exact beginnings are unclear, many food historians suggest that the Sloppy Joe evolved from a dish known as "loose meat" sandwiches, which were popularized in the Midwest.
One of the earliest claims to the sandwich's creation comes from a bar in Sioux City, Iowa, where a cook named Joe served a version of the dish in the 1930s, leading to the name "Sloppy Joe."
Another theory attributes the sandwich to a Cuban immigrant named José García, who operated a bar in Key West, Florida, and created a similar meat dish.
The Sloppy Joe gained widespread popularity during the 1940s and 1950s, particularly as a staple in school cafeterias and family dinners, thanks to its affordability and ease of preparation.
The sandwich typically consists of ground beef cooked in a tangy tomato-based sauce, served on a hamburger bun, and has since inspired numerous variations across the country, solidifying its status as a quintessential American comfort food.
A Sloppy Joe is a sandwich consisting of ground beef, onions, tomato sauce or ketchup, Worcestershire sauce, and other seasonings, served on a Burger Bun. The dish originated in the United States during the early 20th century.
In this Sloppy Joe recipe we are going to use Chicken for the meat but we have a Beef Sloppy Joe recipe as this is the more expected meat of choice.
The Sloppy Joe recipe has many different names , Toasted Deviled Hamburgers, Chopped Meat Sandwiches, Spanish Hamburgers, Hamburg a la Creole, Beef Mironton, Minced Beef Spanish Style and of course the Loose Meat Sandwich
400 g of Ripped Chicken
150 ml Ketchup
25 ml Cider Vinegar
1 Chicken Stock Cube
1/2 teaspoon of Chilli Flakes
2 tablespoons Soft Brown Sugar
25 ml Worcestershire Sauce
1 Onion
2 Carrots
Olive Oil
Salt & Pepper
Egg freeNut free
Nutrition:
This is based on a single bun
197g serving of meat
Calories: 397
Protein: 27g
Fat: 15g
Carbohydrates: 38gHigh
Fiber: 3.8g
Sugar: 13gHigh
High caloriesHigh Carbs.High sugar
Cost to make:
£3.08 / $3.90 (Est.)
*Prices may vary.
Cooking Instructions
You are going to need to cook a whole chicken in the oven , about an hour @180c. Let it cool down to room temperature before you rip it. '
Dice up the Onion and the Carrots.
Heat olive oil in a pan , then fry off the Onion and Carrots until soft.
Remove from the heat and set aside.
In the same pan , with a little more oil added , fry off the chicken for about 10 minutes , until the chicken starts to brown.
Mix the Ketchup , Vinegar , Worcestershire sauce , Stock Cub , Chilli Flakes and Brown sugar in a bowl.
Add the cooked Onions and Carrots and cook for a further 5 minutes.
Mix in the Ketchup sauce and allow to simmer for a while.
Season with Salt & Pepper to taste
Serve in a Brioche Bun with Onion Rings and Sage Chips.
Cuisine: American
