For the sausage
4 pieces of Blue Mountain Fine Foods Bison-Chipotle Sausages
4 good quality sausage buns
For the bacon jam
1 1/2 pounds of Smoked Wild Boar Bacon, cut into small dice
2 medium shallots, diced small
3 garlic cloves, smashed and peeled
1 tablespoon of whole mustard seed
1/4 teaspoon of chili flake
1/2 cup of sherry vinegar
1/2 cup of packed dark brown sugar
1/2 cup of Roy’l Acre Farms Pure Canadian maple syrup
- In a large skillet, cook bacon over medium-high heat, stirring occasionally, until fat is rendered and bacon is lightly browned (about 20 minutes). With a slotted spoon, transfer bacon to paper towels to drain. Pour off and reserve all but 1 tablespoon of fat from the skillet.
- Add shallots and garlic to the skillet, and cook until onions are translucent (about 6 minutes). Add vinegar, brown sugar, maple syrup, and spices and bring to a boil, stirring and scraping up browned bits from the skillet with a wooden spoon. Add bacon and stir to combine. Cook on high, uncovered, until liquid is syrupy. Let cool and refrigerate in airtight containers for up to 4 weeks.
- Build a fire in your grill, leaving on side free of coals. When coals are covered with grey ash and the temperature is medium (you can hold your hand 5 inches above the coals for 5 to 7 seconds) you are ready to cook. For a gas grill, turn all burners to high, lower cover, and heat for 15 minutes. Then turn burners to medium.
- Place the sausages on the hot side of the grill. Cover and cook, turning occasionally until they are cooked through, about 8 to 10 minutes. Toast your buns as desired. Place sausages in bun and spread wild boar bacon jam liberally over top.