Crunchy cabbage and sweet, creamy sauces are the perfect complement to a grilled hot dog.
Ingredients
Method
1.Combine sauces in a small bowl. Split sausages lengthways without cutting all the way through; open out flat. Brush sausages with half the sauce mixture. Cook sausages, cut-side down, on a heated oiled grill plate (or grill or barbecue) over medium-high heat for 3 minutes. Turn, brush with remaining sauce mixture; cook for a further 3 minutes or until cooked through. Transfer to a plate; cover to keep warm.
2.Meanwhile, combine cabbages, onion and carrot in a large bowl; season to taste.
3.Combine mayonnaise, mustard and juice in a small bowl.
4.Split rolls in half; toast until browned lightly.
5.Divide mayonnaise, sausages, slaw and parsley between rolls.
Use a mandoline or V-slicer to shred the cabbage and cut the carrot into matchsticks.
Note
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