2) Stir in the black pepper, crushed red chilli flakes, garlic and brown sugar until incorporated. Add half the root beer and allow to reduce until starting to get thick. Stir in the remaining root beer and continue to reduce until the liquid is almost completely evaporated.
3) Serve on top of good quality, natural casing hot dog sausages with a good brown mustard and a little mayonnaise, to taste.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.