2 x 500g packets gourmet beef sausages
8 jumbo hotdog bread rolls, warmed
8 slices vintage cheddar cheese, halved diagonally
American mustard and tomato sauce, to serve
3 cups thinly shredded savoy cabbage (165g)
5 dill pickles (200g), trimmed, cut into thin matchsticks
1 small white onion, finely chopped
1/3 cup Kewpie mayonnaise
Heat an oiled, large, barbecue grill plate over a medium to high heat. Add sausages. Cook, turning occasionally, for about 5 minutes, or until browned all over. Remove.
Cut sausages in half lengthways. Return to same, hot grill plate. Cook, for a further 2 minutes on each side, or until cooked through. Remove.
To make coleslaw, combine all ingredients in a large bowl. Season with salt and pepper. Toss well to combine.
To assemble, split warm rolls lengthways down the centre. Fill with cheese, coleslaw and sausages. Drizzle with mustard and tomato sauce.
TIP! To warm rolls, wrap in foil. Heat in a very slow oven (120C) for about 10 minutes. Remove. Try serving hotdogs with pickled jalapenos. Sausages can be replaced with frankfurts if preferred.