Bruschetta with beef sausage and marinated red cabbage and onion

Pour the vinegar into a measuring cup and dissolve the sugar while stirring. Scrape or cut the red cabbages into wafer thin strips, put them in a bowl and pour two thirds of the vinegar. Let the coals marinate for 1-2 hours until the strips are soft and nicely red.

Cut the red onion into wafer-thin rings, transfer it into a small bowl and pour the remaining vinegar over it. Let the onion marinate for 1-2 hours until the rings are soft and pink. Roast the slices of bread in a hot grill pan golden brown. Allow to cool slightly.

Meanwhile, let the red cabbages and onion rings drain well in their own sieve.

Brush the bruschetta with mayonnaise and distribute rocket and cabbage over it. Cut the beef sausage into slices of ½ inch thick and place it on the bruschetta. Cut the pickle into slices. Garnish with red onion rings and pickle slices.