My last day of school was May 22, so this weekend kicked off my three-month long summer break. Boo. Yah.
These past three days were a great mix of music, drinks, friends, sunshine, relaxation, & food. So Much Food...fish tacos at Broadway Oyster Bar, shrimp boil at a friend's new apartment, and a BBQ at my boyfriend's house that offered 5 different meats...local burgers/brats/hot dogs, our own smoked sausage, and homemade bacon jam.
Let me tell you about that smoked sausage. Last weekend, I went over to Corey's house for dinner. "Whatcha doing?" I asked when I showed up. "Smoking a fatty," he replied.
"Come here and look at my sausage," he insisted.
I followed him to the backyard, skeptical of what I would find out there, not expecting to see an entire roll of breakfast sausage (unwrapped, of course) being smoked on the grill.
I was Leery. Concerned. Intrigued.
After a 2-hour slow cook over some applewood chips, Corey's sausage was damn delicious. Hubba.
(Sorry, I simply can't resist a good sausage joke!)
Anyway...try this sausage. Then chill it and slice it like summer sausage. You won't be sorry. TRUST ME.
And then, make some bacon jam. It will be a hit. I promise. It was definitely a big hit at our BBQ yesterday.
Serve it with crackers. Smear some on a burger. Try it for breakfast on toast with a fried egg. Keep a jar on the nightstand next to the bed. WHATEVER YOU WANT. I won't judge.
Just MAKE IT already.
Sweet Onion & Bacon Jam
recipe slightly adapted from Tim Grandinetti
via Sauce Magazine
2 pounds thick-cut bacon, cut into 1-inch pieces
2 yellow onions, thinly sliced
4 garlic cloves, chopped
1/2 cup apple cider vinegar
1/4 cup good-quality maple syrup
1/2 cup packed brown sugar
3/4 cup brewed espresso
1/2 teaspoon freshly ground black pepper
1 teaspoon red pepper flakes *
* I didn't add the red pepper flakes either time I made this recipe, but each time I thought that the sweet jam needed just a hint of spice. So, I will add them next time.
- Cook the bacon pieces in a large stockpot, frying pan, or Dutch oven until browned. Transfer to a paper towel-lined bowl, reserving 3 tablespoons of the bacon fat in the pan.
- Add the onions and garlic to the pan & sauté in the reserved bacon fat for 8 to 10 minutes.
- Add the vinegar, maple syrup, brown sugar, coffee, black pepper & red pepper flakes and reduce heat to low. Allow the mixture to come to a boil, then return to medium-high heat & boil hard for 2 to 3 minutes.
- Add the bacon back into the mixture. Reduce heat to low and simmer, stirring, for 8 to 10 minutes. Remove from heat.
- Pulse the mixture in a food processor until it reaches a spreadable consistency.
- Serve warm, at room temperature, or cold. Refrigerate for up to 2 weeks.