HARVEY BEEF HOTDOG WITH WHISKY & BACON JAM, AMERICAN MUSTARD & CHEESE
6 x Harvey Beef Angus Beef Sausages
6 x hotdog buns
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!