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Father's Day Brunch Sliders

Dad deserves it. For all he’s done, celebrate him with a brunch that incorporates two father-favorites: sausage and bourbon. Celebrity Chef Mark McEwan delivers again with a recipe that will be handed down for generations and devoured in minutes.

Prep Time
Cook Time

What You Need

  • 2 pkgs. (8.78 ounces/249 g) Johnsonville Original Breakfast Sausage Rounds
  • 12 slider buns
  • 3/4 cup (6 oz) grated white cheddar
  • 12 tsp bourbon onion and bacon compote
  • 350 grams peeled peral onions (red or white), cut in half
  • 3 garlic cloves, minced
  • 1 sprig of rosemary
  • 4 sprigs of thyme
  • 1/2 cup maple syrup
  • 5 tbsp sherry vinegar
  • 5 tbsp white vinegar
  • 1 tbsp conola oil
  • 1/2 cup bourbon
  • 1/2 lb (226.80 g) bacon, diced


  1. Cook bacon until crisp and rendered. Drain the bacon on a paper towel and discard of the fat.

  2. Wipe out the bacon pot and heat the oil. Sauté the onions until golden brown.

  3. Add the garlic, thyme, rosemary, and a pinch of salt and pepper. Continue to cook until well caramelized.

  4. Turn off the heat, add the bourbon and allow it to flambé and burn away the alcohol. Then reduce it by two thirds.

  5. Add the syrup, both vinegars and continue to cook until the liquid is thick and syrupy. Keep warm.

  6. Heat the BBQ to medium heat. Grill sausage rounds until cooked through, approximately 4-5 minutes per side.

  7. Place ½ oz of cheese on each round to melt. Toast sliders and buns then set aside.

  8. Build the sliders, and top each sausage round with a spoonful of compote. Serve hot.