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.