HARVEY BEEF HOTDOG WITH WHISKY & BACON JAM, AMERICAN MUSTARD & CHEESE

6 x Harvey Beef Angus Beef Sausages 6 x hotdog buns American mustard Lettuce Grated cheddar For the bacon & whisky jam 500g sliced bacon 3 tbsp oil 1 onion, finely chopped 1 tbsp chopped garlic 1 tsp cayenne pepper 1 tsp ground ginger 1/4 cup bourbon 1/4 cup golden syrup 1/3 cup sherry vinegar 1/3 cup packed light-brown sugar

Heat a fry pan to a medium heat, in small batches fry bacon until golden, then remove and drain on to paper towel. Clean the pan and return to a medium heat, add oil and gently fry onions & garlic stirring until soft and glassy. Add bacon and continue to cook for 2 minutes, then add spices and fry for 1 more minute. Increase heat to high, add bourbon and golden syrup and bring to boil. Simmer for 3 minutes and add sugar and sherry vinegar, lower heat to a steady simmer and cook stirring regularly until caramelized and jammy. In a hot fry pan or BBQ grill sausages for 8 – 10 minutes turning until golden and cooked, assemble in hot dog bun with cheese, mustard and lettuce. Chef’s tip – Bacon jam keeps in the fridge for a week so make a double batch!

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