Batch10 Bourbon Bacon Bun Brunch with BBQ Sauce
2tbsp B10 bacon onion jam
Recipe – http://www.tasteofhome.co.nz/batch-10-bourbon-bacon-jam/
½ cup B10 barbecue sauce, divided
Recipe – http://www.tasteofhome.co.nz/batch10-honey-bourbon-bbq-sauce/
2 cloves garlic, chopped fine
2 red onions, sliced thinly
2 red peppers, sliced thinly
2 green peppers, sliced thinly
2 yellow peppers, sliced thinly
½ cup ginger beer (or beer of choice)
1tbsp butter, more or less to taste
Salt and pepper to taste
6 pork and fennel sausages, casings removed and lightly diced
Chopped Italian parsley, if desired
rolls or soft buns of choice
Slice up all the vegetables and set aside.
Add a splash of oil in a large, heavy based skillet and over a medium to high heat brown off the sausage meat breaking it up as it cooks. When it is ¾ brown add the B10 bacon jam, garlic and combine. Cook for another 10 minutes and once the meat is cooked remove to a bowl saving the juices in the skillet. Place the bowl in a warm oven
Add additional oil if needed, add vegetables and soften them over a medium heat, about 10 minutes. Add the ginger beer, butter, and mix to combine. Season with salt and pepper to taste. Simmer to reduce the liquids by 1/3.
Add the B10 BBQ sauce and combine. Continue to simmer for another 10 minutes.
Lightly toast you buns under the grill in your oven for 1 to 2 minutes to warm then up and give them a bit of colour.
Scoop some of the meat into the base of the buns and top with vegetable. Drizzle with remaining barbecue sauce and dress with some parsley over top of each one.