Serves 6

For the sauerkraut:
2 tbsp olive oil
1 small onion, thinly sliced
½ tsp salt
½ head of green cabbage, cored and thinly sliced
120ml apple cider vinegar
80ml cider or apple juice
120ml water

For the spicy mustard:
5 tbsp mayonnaise
2 tbsp Dijon mustard
2 tsp yellow mustard
1 tbsp rice vinegar
2 tbsp honey
1 tsp hot sauce

For the sausages:
6 good-quality pork sausages
6 hot dog buns, split
Ketchup (optional)

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.