Top Dogs

Ingredients

• 1 tbsp Dijon mustard
• 2 tsp white wine vinegar
• 1 1/2 tsp prepared horseradish
• 1 tsp liquid honey
• 1/4 tsp salt
• 1/8 tsp freshly ground pepper
• 2 tbsp canola oil
• 3 cups coleslaw mix
• 1 ring garlic sausage (375 g)
• 8 torpedo buns

Directions

1. To prepare dressing, whisk together mustard, vinegar, horseradish, honey, salt and pepper until combined. Gradually whisk in oil until blended.
2. Place coleslaw mix in a bowl. Add dressing and toss to combine; set coleslaw aside.
3. Cut sausage crosswise into 4 equal pieces. Cut pieces in half lengthwise. Grill sausage pieces over medium heat on natural gas barbecue. turning occasionally, for 6 - 8 minutes or until browned on all sides and heated through.
4. Spoon coleslaw into buns. Top with sausage pieces.