Instructions

1. 1st down: SLAW - Mix all ingredients (except for the bacon) in a large mixing bowl. Let the mix marinade for 30 minutes.
2. 1st down: SLAW - Before plating, add cooked peppered bacon. (TIME-SAVER TIP: Prepare the slaw the night before and store in the refrigerator)
3. 2nd down: GLAZED ROLLS - Arrange rolls on a baking sheet.
4. 2nd down: GLAZED ROLLS - (GLAZE—Optional): Melt butter, sugar, Worcestershire sauce, and dark mustard in a small sauce pot until thoroughly combined. Brush this glaze over the rolls, and lightly sprinkle with sesame seeds.
5. 2nd down: GLAZED ROLLS - Bake at 350°F for 10-15 minutes until golden brown.
6. 3rd down: PATTIES - Thoroughly combine sausage, egg, and oats.
7. 3rd down: PATTIES - Divide mixture into 12 rounded portions.
8. 3rd down: PATTIES - Press down slightly to form patties about 1/4” thick.
9. 3rd down: PATTIES - Grill each patty to desired temperature.
10. 4th down: SAUCE - Reduce bourbon by (1/4) by simmering in a sauce pot for 5-10 minutes.
11. 4th down: SAUCE - Add barbecue sauce and heat until the sauce returns to a simmer. Keep sauce warm until ready to brush patties.
12. Slice each roll in half and top the bottom half with a layer of coleslaw, the patty, barbecue sauce, and the top half of the roll, as shown in the photo.