For the Burgers:
1 (12 oz) Jones Dairy Farm All Natural Pork Sausage Roll
1/4 cup scallions, chopped
3 tablespoons hickory flavored barbecue sauce, plus more for basting
3 burger buns, toasted
3 slices fresh pineapple
For the Slaw:
1 cup red cabbage, shredded
1 cup white cabbage, shredded
1 tablespoon apple cider vinegar
1 tablespoon Dijon mustard
1 tablespoon honey
1/4 cup mayonnaise
2 tablespoons fresh basil, chopped
1 tablespoon fresh lime juice
Salt and pepper to taste
To make burgers, combine sausage, chopped scallions and 3 tablespoons barbecue sauce in a medium bowl.
Mix thoroughly and form into 3 patties.Grill or sauté patties over medium heat until cooked through, about 5 minutes per side.
Baste with additional sauce once cooked. Remove from heat.
To make slaw, place cabbage in large bowl.In small bowl, add vinegar, mustard, honey, mayonnaise, basil, lime juice, salt and pepper, and whisk until blended.
Add to cabbage and toss until well mixed.
To build burgers, place 1 patty on each toasted bun, then top with pineapple and slaw.