3 tablespoons apple cider vinegar

½ cup mayonnaise

¼ teaspoon celery seeds

½ teaspoon kosher salt

1 teaspoon dry mustard

¼ teaspoon freshly ground black pepper

½ head cabbage, core removed, thinly sliced (about 1 ½ quarts)

1 Pkg 14 oz Hofmann Kielbasa Links (substitute natural casing Hofmann German Franks or Jalapeño Cheddar Franks)

6 buns (your choice)

1-2 tablespoons of butter

Mustard, for serving (choose one of our great flavors—German Style Mustard, Horseradish Mustard, or Traditional Yellow Mustard)

A sprinkle of Paprika

Cook the hot dogs according to the package directions, best if grilled. While those are cooking…

Mix together the vinegar, mayonnaise, salt, celery seed, black pepper, and dry mustard.

Stir ingredients until all combined.

Add the thinly sliced cabbage to the mixture and mix it until it is evenly coated in the dressing. Set aside and lightly refrigerate.

Split and toast the buns in a skillet with butter.

Put the franks in the buns and top with the slaw, mustard, and a sprinkle of paprika.