1 teaspoon caraway seeds
1 tablespoon butter
2 tablespoons caster sugar
3 tablespoons apple cider vinegar
½ small red cabbage, shredded
1 green apple, grated
2 sprigs of fresh thyme, stalks discarded
8 good-quality chipolata pork sausages
8 soft hotdog rolls, split in half
mustard and rocket leaves, to serve
Preheat the oven to 160°C.
Toast the caraway seeds in a dry sauté pan until aromatic. Using a mortar and pestle, coarsely crush and set aside.
Place the butter, caster sugar, apple cider vinegar and ½ cup of water in a deep casserole dish with a lid. Heat over a medium-high heat until the butter has melted and the liquid is simmering. Reduce the heat to low and add the shredded cabbage. Cover the dish and place in the oven for 1–1½ hours or until the cabbage has softened. If it starts to dry out, add a little water.
Add the grated apple, thyme leaves and crushed caraway seeds to the cabbage and combine. Return to the oven uncovered for
15 minutes. Season with salt and pepper.
Over a medium-high heat, fry the sausages until colouring on all sides. Reduce the heat to low and fry for a further 5 minutes or until cooked through.
Smear a teaspoon of mustard in each hotdog bun and top with pork sausage, cabbage and rocket. Makes 8 hotdogs.