• 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

1. 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.
2. 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!