The word "Sozzled" makes me laugh every time. Among a whole list of descriptive words in the UK, particularly Glasgow, Scotland lies the word "Sozzled". It means "drunk". At a recent chili competition, I created an ostrich-based chili that featured the beautiful flavors of a blended Scottish whisky (yes, this is spelled correctly.) into a delicious chili/BBQ sauce base. I have a combination of local New Hampshire and a beautiful addition of Scottish whisky going into this sauce. As promised, here is the recipe!
INGREDIENTS:
29oz Tomato puree
12oz Ben's Sugar Shack Maple syrup 8oz Apple Cider vinegar 8oz Worcestershire sauce 6oz Blended Scottish whisky 6oz Celeste Oliva Black Mission Fig balsamic 1/4 C Spicy Mustard 1/4 C Black Pepper (make adjustments) 1/4 C Kosher Salt (make adjustments)
1/4 C Cumin
3 TB Allspice
Add all of your ingredients on low/medium heat in a medium to large sauce pot. You must stir this routinely to dissolve the spices and fully incorporate everything together. It will appear thin and liquid in the beginning. This is ok. Continue to stir. The key is to let this reduce by about 25% and marry all of the flavors together. This can take anywhere from 10 to 20 minutes, so be careful while cooking. If this starts to bubble, reduce the heat to a simmer. Once you have achieved the consistency you like in a BBQ sauce, shut off the heat and remove the pot from the burner. OPTIONAL: With an immersion blender, blend the sauce and strain into a bowl.
Use this as a chili base, BBQ sauce, dipping sauce, and for marinades!
©2004-2026 Konky’s Creative Kitchen, All rights reserved.
#kcknh #madefromscratch #madeinnewhampshire #nonconformingchef #noncompliantchef #BBQsauce #dippingsauce #Scottish #maple #pizzabase #sauce #easytomake #miseenplace #delicious #buylocal #supportlocal #marinade #chilibase #BBQsaucebase @Horsefeathersostrichfarm
Comments