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.
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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