Ina helps make sloppy joes from scratch for a crowd of hungry firefighters!Subscribe to #discoveryplus to stream more of #BarefootContessa: http://discoverypl.us/2NeKVgdGet the recipe https://foodtv.com/3LjBnfwSubscribe to Food Network http://foodtv.com/YouTubeIna Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!Scott Elley's Sloppy JoesRECIPE COURTESY OF SCOTT ELLEYLevel: EasyTotal: 2 hr 10 minPrep: 20 minCook: 1 hr 50 minYield: 90 to 100 servingsIngredients35 pounds meatloaf mix (equal amounts of ground beef, ground veal and ground pork)1 to 1-1/2 cups Worcestershire Sauce 6 large Spanish onions, coarsely chopped6 red peppers, coarsely chopped6 yellow peppers, coarsely chopped6 orange peppers, coarsely chopped6 green peppers, coarsely choppedSalt2 tablespoons dried oregano4 tablespoons granulated garlic1 gallon barbeque sauce, homemade or store bought2 tablespoons olive oil36 sweet Italian pork sausages, casings removed90-100 fresh hamburger buns or rolls, for servingDirectionsDivide the meatloaf mix between 2 large commercial-size pots and brown the meat for 3-5 minutes under a high flame. Drain most of the fat, leaving a little in for seasoning. Add the Worcestershire Sauce and mix well. Divide the onions and peppers between the 2 pots, add salt and crush 1 tablespoon of the oregano between your hands into each pot. Divide the garlic between the two pots and stir everything together. Cook for 3 to 5 minutes. Add 1/2 gallon of barbeque sauce to each pot, cover and simmer over low heat for 30 minutes.Heat the olive oil in 2 large frying pans, add the sausages and cook for about 5 to 8 minutes, until no longer pink. Drain any fat from the sausages. Add the sausages from each frying pan to the pots of barbeque meatloaf mixture, and continue cooking, stirring occasionally, for about an hour. Serve over hamburger buns.Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows. WEBSITE: https://www.foodnetwork.com FULL EPISODES: https://watch.foodnetwork.com FACEBOOK: https://www.facebook.com/FoodNetwork INSTAGRAM: https://www.instagram.com/FoodNetwork TWITTER: https://twitter.com/FoodNetwork #InaGarten #BarefootContessa #FoodNetwork #SloppyJoes Ina Garten Makes Firehouse Sloppy Joes with Scott Elley | Barefoot Contessa | Food Networkhttps://www.youtube.com/watch?v=PwNYK10STFc
