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


  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!


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