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Barbecued frankfurts with coleslaw

Name: Barbecued frankfurts with coleslaw
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Yield: 4
Ingredients: 2 teaspoons horseradish; 90g sour cream; 1 tablespoon lemon juice; 1 tablespoon Dijon mustard; 1/4 red cabbage (300g), shredded; 2 carrots, grated; 2 tablespoons chopped dill; 8 Vienna frankfurts; Olive oil, to brush; Tomato sauce, to serve; Bread rolls, to serve

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Give barbecue dinners a twist with cured meat sausages and red cabbage coleslaw.

2 teaspoons horseradish
90g sour cream
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 red cabbage (300g), shredded
2 carrots, grated
2 tablespoons chopped dill
8 Vienna frankfurts
Olive oil, to brush
Tomato sauce, to serve
Bread rolls, to serve

Method

1.

Soak 16 skewers in cold water for 20 minutes to prevent from burning. (Omit skewers if you don't have time.)
2.

For coleslaw, whisk horseradish, sour cream, lemon juice and mustard in a large bowl and season. Add cabbage, carrot and dill, toss and set aside.
3.

Heat a chargrill plate or barbecue to high. Halve frankfurts, thread onto skewers if using, and brush with oil. Cook, turning, for 2-3 minutes until heated through and beginning to brown. Serve with coleslaw, tomato sauce and buttered wholemeal rolls.