Slow-Cooked Beef Hot Dog with Pickled Cabbage

Method

1. In a large bowl, mix ground beef with salt and pepper.
2. Divide the mixture into 8 equal portions and shape into sausages.
3. Heat a skillet over medium heat, add olive oil, and cook the sausages until browned and cooked through (about 8-10 minutes).
4. In a small saucepan, combine mustard, vinegar, pickling spices, and water; simmer for 10 minutes.
5. Shred the cabbage and toss with a bit of olive oil and salt.
6. In a separate bowl, combine cabbage with 1/4 cup of the pickling liquid and let sit for 15 minutes to pickle.
7. Serve the sausages in buns with mustard glaze and pickled cabbage topping.
8. Check that the ground meat reaches 71°C (160°F) throughout before serving.