Pennsylvania Dutch Biscuit Sliders with Quick Apple Chow-Chow and Spicy Bacon Mustard

Accolades 2009 Finalists
Serves Makes 12 sliders, for 6 servings
Pairs well with:


Reach for our Chardonnay when you’re in the mood for a rich and creamy wine that delights with the fruity flair of pear, apple, and peach.



  • 1 pound ground pork shoulder
  • 1/2 pound ground pork sausage
  • 1/3 cup minced yellow onion
  • 1/2 cup cornmeal
  • 1 1/2 tablespoons maple syrup
  • 1 egg
  • 2 teaspoons salt
  • 1 teaspoon freshly cracked black pepper
  • 1 teaspoon ground sage
  • 1/8 teaspoon ground nutmeg

Quick Apple Chow-Chow

  • 1 Fuji apple, cored and julienned
  • 1 Granny Smith apple, cored and julienned
  • 1/2 cup minced celery
  • 1/4 cup minced red onion
  • 1/4 cup sugar
  • 1/4 cup apple cider vinegar
  • 1 tablespoon olive oil
  • 1 1/2 teaspoons chopped fresh dill
  • 1 teaspoon salt

Spicy Bacon Mustard

  • 6 slices bacon, cooked and crumbled
  • 1/2 cup Dijon mustard
  • 2 tablespoons coarse ground mustard
  • Vegetable oil, for brushing on the grill rack
  • 12 buttermilk biscuits
  • 1 tablespoon butter, melted



Prepare a medium-hot fire in a charcoal grill with a cover, or preheat a gas grill to medium-high.

To make the patties, combine all the ingredients in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Form into 12 equal patties to fit the biscuits, cover, and refrigerate until ready to grill.

To make the chow-chow, combine all the ingredients in a bowl and toss gently. Cover and refrigerate until ready to assemble the sliders.

To make the mustard, combine all the ingredients in a bowl and mix well. Cover and refrigerate until ready to assemble the sliders.

Brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, for 3 minutes on each side. Transfer the patties to a plate and allow to rest before assembling the sliders.

To assemble the sliders, split the biscuits and brush the tops with the butter. Spread the mustard on the cut sides of both halves of the biscuits, top each bottom with a patty, and then an equal portion of the chow-chow. Add the biscuit tops and serve.