Any good sausages work well in this dish; German sausages are a
particularly good match with the aniseed from the caraway seed.
2 tspcaraway seeds350 gmcabbage, shredded on a mandolin100 mlapple cider vinegar1 tbspcaster sugar50 mlextra-virgin olive oil½pink lady apple, cut into julienne and toss in lemon juice to prevent discolouration1 tbspdill, coarsely chopped, plus extra to serve6thick pork sausages6long white hotdog rolls, split lengthwaysTo serve:butter, softenedTo serve:German- or English-style mustardTo serve:white onion, finely diced
Heat a barbecue or char-grill pan to medium heat. Dry-roast caraway seeds until fragrant (30 seconds), transfer to a mortar and pestle, coarsely crush and set aside.
Place cabbage in a large bowl. Stir vinegar and sugar in a small bowl until sugar dissolves, pour onto cabbage, add oil, season to taste and set aside until cabbage starts to soften (5 minutes). Add drained apple, dill and caraway, season to taste and toss to combine.
Grill sausages, turning occasionally, until cooked through (6-8 minutes).
Grill buns cut-side down until toasted (1-2 minutes). Spread with butter and mustard, top each with a sausage, then slaw and onion to taste, finish with some extra dill and serve.