Preheat barbecue on high (260°C or 500°F). In a mixing bowl, combine the cabbage, apple cider vinegar, garlic salt, sugar, olive oil, salt and pepper, and set aside.
Place the sausages on the hot grill and reduce the heat to medium. Grill the sausages 2 to 3 minutes. Set aside.
Open the hotdog buns lengthwise and spread with mustard and olive tapenade.
Place a slice of cheese and a sausage, whole or cut in half lengthwise, on each bun. Put the hot-ducks on the upper grill of the barbecue until the cheese melts slightly. Remove from the barbecue and add the coleslaw to each bun.
Serve your hot-ducks with salad, fries cooked in duck fat, or raw vegetables.
Recipe from David Vinas, professional chef
