Serves 6
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For the sauerkraut:

For the spicy mustard:

For the sausages:

  1. For the sauerkraut, heat the oil in a saucepan over a medium-high heat. Add the onions and salt and cook for 2-3 minutes, stirring occasionally, until soft and translucent.
  2. Stir the cabbage, vinegar, cider or juice and water into the pan and bring to a boil. Reduce the heat to low, cover and simmer for 30-40 minutes until the cabbage is tender. Set the cabbage aside.
  3. Meanwhile, whisk all of the spicy mustard ingredients together in a bowl and set aside.
  4. Preheat the grill to a high heat. Cook the sausages under the grill, turning every few minutes, until thoroughly browned on all sides and cooked through.
  5. Spread the spicy mustard into each bun and place a sausage in each one. Pile with sauerkraut and drizzle with ketchup, if desired.

Note: Apple juice can be used as an alternative to cider, if you wish.