For the sausages
4 pc bison Chipotle sausage
4 good quality sausage buns
For the bacon jam
1 1/2 lb. boar bacon, cut into small dice
2 medium shallots, diced small
3 garlic cloves, smashed and peeled
1 tbsp. whole mustard seed
¼ tsp chili flake
1/2 cup sherry vinegar
1/2 cup packed dark-brown sugar
1/4 cup pure maple syrup
In a large skillet, cook bacon over medium-high, 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 all but 1 tablespoon fat from skillet (reserve for another use); add shallots and garlic, 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 skillet with a wooden spoon, about 2 minutes. Add bacon and stir to combine. cook on high, uncovered, until liquid is syrupy. Let cool, then refrigerate in airtight containers, up to 4 weeks.
Build a fire in your grill, leaving one side free of coals. When coals are covered with gray 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, 8 to 10 minutes.Toast your buns as desired place sausages in bun and spread bacon jam liberally over top.
Get Black Angus Fine Meats & Game Bison-Chipotle sausage here