Ingredients:

  • 1 cup (30g) wild garlic leaves and stems, finely chopped
  • 2 cups (150g) shredded green cabbage
  • 1/4 cup (60ml) mayonnaise
  • 1 tbsp (15ml) apple cider vinegar
  • 1 tsp (5g) honey
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 4 beef frankfurters
  • 4 brioche hot dog buns
  • 2 tbsp (30g) unsalted butter, softened
  • 1 tbsp (15ml) neutral oil

Instructions:

  1. In a large mixing bowl, combine the shredded cabbage and chopped wild garlic. Whisk together the mayonnaise, vinegar, honey, salt, and pepper until smooth. Fold the dressing into the greens until every strand is coated and refrigerate.
  2. Heat the neutral oil in a skillet over medium-high heat. Add the frankfurters, rolling them frequently for 5–7 minutes until mahogany-colored and the skins snap.
  3. Wipe the skillet clean. Spread softened butter on the inside of the brioche buns and place them face-down on medium heat for 60–90 seconds until golden brown.
  4. Place the seared sausage into the toasted bun and heap a generous portion of the wild garlic slaw on top.