These Gourmet Hotdogs are perfect for an outdoors lunch by the pool
Half a cup of creamy shop-bought mayonnaise
2 tbs Dijon mustard (I prefer Maille)
1 clove of garlic, crushed
1 tbs yellow mustard seeds
1 tsp fennel seeds
3 tbs extra virgin olive oil
2 tbs red wine vinegar
2 tsp honey
2 cups of cabbage (a mix of green and red is prettier)
a red onion
a large carrot
4 bread rolls
German-style sausage (like Knackwurst of Bockwurst)
Mix the mayonnaise, Dijon and garlic and set aside so the flavours can develop.
Lightly toast the yellow mustard seeds and fennel seeds in a dry pan over a medium heat. (Take care not to burn it, a minute or less will do the trick.) Mix the mustard and fennel seeds with the olive oil, vinegar, honey and a generous pinch of salt and whisk with a fork to emulsify.
Slice the cabbage, onion and carrot paper-thin. (I use a mandoline.) Stir the vinaigrette through the veggies.
Cook the sausage any way you want, (boil, pan fry or braai) and serve on toasted bread rolls with the sweet and sour coleslaw and loads of mayonnaise.