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Hot Dog Topping Recipe: Purgatory Sauce
You'll want to pour this garlicky tomato gravy on everything. Spiked with smoked sausage, it's an idea belly warmer for the cool days of fall.
By:
Jed Portman
From Isaac Toups
Toups' Meatery
New Orleans, Louisiana
Ingredients
Makes enough for 8-10 hot dogs.
- 2 large tomatoes, quartered
- 1/2 tsp. salt plus a pinch, divided
- 1/2 tsp. smoked paprika
- 1 tbs. + 1 tsp. cooking oil, divided
- 1/2 lb. smoked sausage, such as andouille
- 1 medium onion, fine diced
- 6 cloves garlic, minced
- 1/2 cup tomato paste
- 2 cups chicken stock
- 2 tsp. hot sauce
- 1/2 tsp. black pepper
Preparation
Preheat the oven to 400 degrees. Toss quartered tomatoes with paprika, a pinch of salt, and 1 teaspoon cooking oil. Roast for 20-30 minutes, or until slightly charred.
Add remaining 1 tablespoon oil to a large saucepot over medium heat, then add smoked sausage and onion. Cook for 5 minutes, or until sausage is browned.
Add garlic and cook for 1 minute. Add tomatoes and crush them with a wooden spoon. Then add stock, hot sauce, 1/2 teaspoon salt and pepper. Bring sauce to a boil, then lower it to a simmer for 30-45 minutes or until thick. Serve hot.
Margaret Houston
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