Mini hot dogs in the Greek way with creamy cabbage salad

An easy and delicious idea for a different kind of "hot dog" sandwich! Great for an every day snack, a light meal at the office or at school, easy to carry with you for a picnic

Adapted from a recipe of "Cook Book" magazine of "ETHNOS" newspaper

Ingredients (for 15-20 people)

For the sausages:
15-20 small hot dog buns
30 mini country-style sausages
1 orange, the juice
2 tbsp of brown sugar

For the salad:
2 tea-cups of white cabbage, finely shredded
1 tea-cup of carrot, finely grated
2 celery stalks, finely chopped
1 heaped tbsp of finely chopped flat-leaf parsley
½ pot (about 100gr.) of Greek thick yoghurt
½ tea-cup of mayonnaise
2 tbsp of olive oil
1 lemon, the juice and the zest
salt
pepper

Method:
Prepare the salad putting all the ingredients in a bowl and mixing very well. Leave in the fridge covered with cling film.

In the meantime, put a wide non-stick frying pan on medium heat and when it is hot throw in the sausages. Sauté (without any fat) turning them around with a spatula until they start getting coloured on all sides.

Turn the heat to medium-low, pour over with the orange juice and sprinkle with the sugar. Sauté for a few more minutes, turning them around, until the sugar is melted and the sauce lightly caramelised.

Open the buns (without cutting all the way down), divide the salad accordingly and place a couple of sausages on each bun.

Serve immediately.