Top Dogs

We added some zip to this sausage dog by replacing sauerkraut with a crunchy coleslaw made with mustard and horseradish. Serve this as a quick meal on a busy night.

Yield: Serves 8

Top Dogs


  • 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


  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.
Nutritional analysis per serving:


418 calories, 19.5 g fat, 14 g protein, 45.3 g carbohydrate, 2.4 g fibre, 966 mg sodium