Sriracha Caramel Glazed Sausages w/ Kimchi Slaw

To make the slaw:

• Finely shred the white cabbage and onion and place into a large bowl.
• Grate the carrots on the coarse side of a box grater and add to the cabbage along with the coriander, mixing to combine.
• In a separate bowl, mix together the mayonnaise, kimchi ketchup and sesame oil. Stir through the cabbage mix and season to taste.
• Store in an airtight container for up to 5 days.

Cooking the sausages:

• Place the sausages near (not over) the embers and cook gently in the radiant heat with a light smoke, turning every 5 minutes to prevent bursting and fat flare-ups. Cook to 50 °C internal temperature.
• As they near temperature, heat a skillet over the embers and add oil. Transfer the sausages in and sear, turning regularly to caramelise.
• Add the sriracha caramel and sesame seeds, then cook over high heat until the glaze becomes sticky but not burnt, keeping the sausages moving.
• Remove from the heat and let them cool slightly, continuing to turn so they stay evenly coated as the glaze thickens.

To serve:

• Gently toast the buns over the fire. Load them up with the kimchi slaw, sriracha caramel glazed sausage, a sprinkle of spring onions and crispy onions.

Cooking Methods
In-direct and Skillet

Equipment
Firepit or BBQ
Fire gloves
Long handled tongs
Large cast iron skillet or heavy based fireproof pot
Instant read thermometer

BBQ Set Up
Cooked on a Firepits UK firebowl with swing grill
Fuelled by Green Olive Firewood Premium Gourmet Lumpwood Charcoal
If cooking on a gas BBQ: 2 burners on medium / high heat, 2 burners off (if you have a smaller or larger gas BBQ light half of your burners and keep the other half off)