Ketchup, mustard and relish may be staples at the condiment station, but there’s no reason you can’t add a little something extra.
Heat oven to 350° F.
Line baking sheet with parchment paper and lay strips of bacon flat. Cook until crispy, about 20-25 minutes. Chop bacon into small pieces and set aside.
In dry pot over medium heat, toast mustard seeds until slightly browned.
Add bacon, vinegar, onions, brown sugar and cane syrup to pot. Cover, stirring occasionally to prevent burning. Cook about 20 minutes at medium-high heat. Remove pot cover and reduce to medium heat. Cook until liquid is reduced and onions are dark in color, about 50 minutes.
Oil grill and bring to medium heat. Grill sausage 12 minutes, or until heated through.
Place smoked sausage in hot dog bun and cover evenly with marmalade.
Note: Marmalade can be made in advance for easier dinner preparation and can be kept up to 2 weeks in a refrigerator or 3 months in a freezer.