Pistolets with sausage, white cabbage salad and piccalilli

Name: pistolets with sausage, white cabbage salad and piccalilli
Total time: 80 min
Yield: 4
Ingredients: 0.25 shaved white cabbage; 1 tablespoon mustard; 1 tablespoon honey; 3 tablespoon vinegar; 1 teaspoon sugar; 2 tablespoon mayonnaise; 4 bratwurst; 1 tablespoon butter; 4 roll bread; 4 tablespoon Piccalilly

Ingredients

0.25 shaved white cabbage
1 tablespoon mustard
1 tablespoon honey
3 tablespoon vinegar
1 teaspoon sugar

2 tablespoon mayonnaise
4 bratwurst
1 tablespoon butter
4 roll bread
4 tablespoon Piccalilly

Directions

Bring a large pot of water to the boil. Put in the white cabbage and wait until the water comes back to boil. Drain immediately and rinse cold. Drain thoroughly. Season the coals with mustard, honey, vinegar, sugar, mayonnaise and salt and put in the refrigerator for at least 1 hour.
Roast the sausages in the butter (or grill them) in about 10 minutes on not too high a fire; times regularly.
Cut open the pistolets. Put in some coleslaw and a bratwurst. Garnish with piccalilly.