Recipes
Father’s Day Brunch Sliders
Dad deserves it. For all he’s done, celebrate him with a brunch that incorporates two father-favorites: sausage and bourbon. Celebrity Chef Mark McEwan delivers again with a recipe that will be handed down for generations and devoured in minutes.
20
min12
min12
What You Need
12
slider buns
3/4
cup
(6 oz) grated white cheddar
12
tsp
bourbon onion and bacon compote
350
grams
peeled peral onions (red or white), cut in half
3
garlic cloves, minced
1
sprig of rosemary
4
sprigs of thyme
1/2
cup
maple syrup
5
tbsp
sherry vinegar
5
tbsp
white vinegar
1
tbsp
conola oil
1/2
cup
bourbon
1/2
lb
(226.80 g) bacon, diced
Preparation
- Cook bacon until crisp and rendered. Drain the bacon on a paper towel and discard of the fat.
- Wipe out the bacon pot and heat the oil. Sauté the onions until golden brown.
- Add the garlic, thyme, rosemary, and a pinch of salt and pepper. Continue to cook until well caramelized.
- Turn off the heat, add the bourbon and allow it to flambé and burn away the alcohol. Then reduce it by two thirds.
- Add the syrup, both vinegars and continue to cook until the liquid is thick and syrupy. Keep warm.
- Heat the BBQ to medium heat. Grill sausage rounds until cooked through, approximately 4-5 minutes per side.
- Place ½ oz of cheese on each round to melt. Toast sliders and buns then set aside.
- Build the sliders, and top each sausage round with a spoonful of compote. Serve hot.
