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
- 1/2 tsp Roma® minced garlic
- 2 tbsp Nature's Best Dairy® Butter, Unsalted
- 1 cup stout, beer
- 1/8 tsp Magellan® sea salt
- 1/8 tsp Magellan® Black Pepper, ground
- 1/2 cup West Creek® Ketchup
- 1 tbsp Peak Fresh Produce® Parsley, Fresh, chopped
- 1 1/2 tbsp Tabasco® Sauce
Chef Lonnie Varisco - Corporate Executive Chef, Performance Foodservice.
