Pork Sausage & Pickled Cabbage Roll

• Meanwhile, in a medium bowl, combine the salt, sugar and white wine vinegar.
• Scrunch shredded cabbage mix in your hands, then add it to pickling liquid. Add enough water to just cover cabbage. Set aside.

• When wedges have 15 minutes remaining, thinly slice red radish and brown onion. Roughly chop parsley.
• In a large frying pan, heat a small drizzle of olive oil over medium heat.
• Cook pork, garlic & herb sausages, turning occasionally, until browned and cooked through, 10-12 minutes.
• In the last 5 minutes of cook time, add onion with a splash of water, tossing occasionally, and cook, until browned.

• When sausages have 5 minutes remaining, bake hot dog buns directly on wire oven rack until heated through, 3 minutes.

• Drain pickled cabbage and return to bowl.
• Add red radish, parsley and a drizzle of olive oil, tossing to combine. Season with pepper.