140g mixed dried vine fruit, such as currants, raisins and sultana
1 red cabbage, about 800g/1lb 12oz, shredded
4 beetroot, about 350g/12oz, grated
4 chunks of baguette and English mustard, to serve
Heat oven to 200C/180C fan/gas 6. Put the sausages on a baking tray and cook for 30-35 mins or until cooked through and golden.
Meanwhile, put the vinegar, sugar, cumin and dried fruit into a large pan and gently heat until sugar dissolves. Bring to the boil, then bubble for 3 mins or until slightly reduced. Tip in the cabbage and beetroot, stir well, then cook for 10 mins more.
Serve as hot dogs in a baguette with the warm slaw and a little mustard.