Farm406

INGREDIENTS: • 4 English Muffins, toasted and buttered • 4 slices cheddar cheese • 4 eggs • 1 pound ground sausage of choice • 1 ½ pounds smoke bacon • 2 small onions, diced • ½ cup honey • ½ cup bourbon • 2 tablespoons balsamic vinegar • pinch of cayenne INSTRUCTIONS: 1. In a Dutch oven or other heavy bottomed pan, cook the bacon over medium high heat until the fat starts to foam, and the bacon is crispy. Remove the bacon to a plate and reserve 2 tablespoon of bacon fat in pan. 2. Add the onions to the bacon fat, season with salt and pepper, cook over medium heat for about 10 minutes, or until onions begin to caramelize. 3. Add bourbon and honey to the skillet, turn the heat up to high, and bring to a boil. Boil for about 2 minutes, stirring often. Stir in the vinegar and boil for another minute. Add the bacon back into the pan, reduce heat to medium low, and simmer for another 6-8 minutes or until mixture is thick and dark. Season with additional salt and cayenne pepper, if desired. Store in the fridge until ready to eat. Microwave briefly before serving. 4. Divide sausage into 4 balls, shape into patties and fry in skillet until browned on both sides and no longer pink in the center. 5. Fry each of the eggs in to your liking. To assemble; place the sausage patty on the English muffin and top with a generous amount of bacon jam. Place an egg on each sausage patty, followed by a cheese slice and the other half of the muffin. Enjoy this meaty breakfast feast! Sausage Breakfast Sandwiches with Bourbon Bacon Jam farm406 50

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