Maple Wood-Smoked Hot Dogs

For the maple cabbage slaw:

• ½ cup mayonnaise
• 1 tbsp + 2 tsp hot mustard
• 2 garlic cloves, minced
• 1 tbsp + 2 tsp maple vinegar
• 4 cups kale, thinly sliced
• 4 cups red cabbage, thinly sliced
• 4 cups green cabbage, thinly sliced
• 6 rashers of bacon, cooked and crumbled
• Salt and pepper, to taste

For the maple ketchup:

• 4 shallots, peeled and minced
• 3 tsp oil
• 2 bay leaves
• 1 tsp coriander seeds, crushed
• 4 tomatoes, cut into eighths
• 1 garlic clove, minced
• 1 cup + 2 tsp fresh blackcurrants or frozen cranberries
• ½ cup pure maple syrup (preferably golden colour for its delicate flavour)
• ½ cup maple vinegar
• Salt and pepper, to taste

For the maple mustard:

• ⅓ cup hot or prepared mustard, to your taste
• 1 tbsp + 2 tsp pure maple syrup (preferably golden colour for its delicate flavour)

For the hot dogs:

• 8 hot dog buns
• 8 Toulouse sausages

To make the maple cabbage slaw:

1. Combine mayonnaise, mustard, garlic and maple vinegar in a bowl. Add the kale, red cabbage, green cabbage, and bacon. Season with salt and pepper and mix well. Put in the fridge to marinate for 30 minutes.

To make the maple ketchup:

1. In a saucepan over low heat, sauté the shallots in the oil.
2. Once the shallots are sweating, add the bay leaves, then the coriander seeds (in cheesecloth or a tea infuser) and season with salt and pepper.
3. Next, add the tomatoes, garlic, and blackcurrants or cranberries. Simmer for 5 minutes, then add the maple syrup and maple vinegar.
4. Reduce over low heat for about 10 minutes. Remove the bay leaves and the cheesecloth or tea infuser with the coriander seeds, then adjust the seasoning. Purée the ketchup in a food processor or with a stick blender, or leave it chunky as is.

To make the maple mustard:

1. Combine the mustard and maple syrup.

To make the hot dogs:

1. Grill the sausages on the barbecue at 180°C – 200°C (350° F – 400° F). If using plain sausages, smoke them with maple wood chips.