Fork, Cork & Style
Saturday, October 2
Arlington Park International Racecourse
2200 W. Euclid Avenue
Niman Ranch Bourbon Sausage
6 ea Niman Ranch Bourbon Sausages
6 ea Hot Dog buns
8 oz water
8 oz bourbon
Add the water and the bourbon to a 2 quart sauce pan bring to a boil. Add the bourbon sausage to the boiling bourbon stock. Allow to boil for 7 minutes. Remove sausage from stock and add to the grill.
Caramelized Bourbon Onion Whole Grain Mustard Crème
1 large Vidalia onion
8 oz heavy cream
3 Tbs of whole grain mustard
2 Tbs butter
Slice the onion in half from root to tip, peel of outer layer of skin. Thin slice the onion length wise to get a julienne cut. Add butter to a hot sauté pan let melt. Cook onions till translucent add bourbon stock and cook until stock is evaporated (10 minutes). Add cream to onions and cook until thick. You will be able to tell by the size of the bubbles. The bigger the bubble the thicker the sauce. Add the whole grain mustard and stir in until fully incorporated in the cream and onions.
Remove sausage from grill and place in the hot dog bun and top with the Bourbon mustard crème.
October 1: Lunchbreak - Chef Jo-Jo Doyle Makes Niman Ranch Bourbon Sausage with Caramelized Bourbon Onion Whole Grain Mustard Crème
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