Bacon Polish with Stout Onions and Tabasco Ketchup
Bacon Polish with Stout Onions and Tabasco Ketchup
Bacon Polish with Stout Onions and Tabasco Ketchup
Directions
Whisk ketchup, parsley, and tabasco then reserve.
Heat butter, onion, garlic, salt, and pepper in a saucepan over medium heat. Cook for 10-15 minutes to caramelize onions.
Tightly wrap each Polish link with a slice of bacon starting at one end then finishing at the other. Secure bacon with a toothpick.
Cook bacon wrapped Polish links on medium heat portion of grill until bacon is crisp. Remove from grill and remove toothpicks.
Heat butter, onion, garlic, salt, and pepper in a saucepan over medium heat. Cook for 3-4 minutes to caramelize onions. Pour in beer and simmer to reduce by ¾.
Spread a portion of tabasco ketchup on warm bun then top with bacon wrapped links finishing with onions then serve.
Ingredients
4 ea West Creek® Polish sausage , boiled
4 ea Ridgecrest® Bacon, Applewood Slice(s)
ea toothpick(s)
4 ea Heritage Ovens® hot dog bun
1 ea Peak Fresh Produce® Onion(s), Yellow, large dice
1 ea Peak Fresh Produce® Jalapeño Pepper(s), small dice
