Fill your plate with corn on the cob, sweet-potato chips, and dill pickles. For
dessert, have watermelon wedges and sugar cookies.
8 ounces pork sausage (preferably hot breakfast sausage)
1/2 cup diced green bell pepper
2/3 cup bottled barbecue sauce
1 1/2 tablespoons pure maple syrup
1 1/2 tablespoons apple cider vinegar
2 onion rolls, split
1/2 cup purchased coleslaw
Gently mix sausage and green bell pepper in medium bowl. Form into two
1/2-inch-thick patties. (Can be made 8 hours ahead. Cover and refrigerate.)
Prepare barbecue (medium-high heat).
Whisk barbecue sauce, maple syrup, and vinegar in medium bowl to blend well.
Reserve 1/3 cup sauce to baste patties.
Grill rolls until lightly toasted.
Transfer to 2 plates. Grill patties 5 minutes. Turn patties over. Brush with
sauce. Grill until cooked through, brushing occasionally with sauce, about 5
minutes longer. Place burgers on bottom halves of rolls. Top each burger with
1/4 cup coleslaw and top half of roll. Serve, passing remaining sauce
Makes 2 servings; can be doubled.
Main Course Recipes