Instructions: Heat oil for 30 seconds over medium high heat in a deep 12 inch nonstick skillet. Prick each sausage side with the tines of a fork. Add the sausages to the skillet, cover the pan and cook for 8 minutes, turning sausages occasionally. Meanwhile, cut onion into 1/8 inch slices and add to skillet. Continue to cook sausages and onions, lifting lid to stir from time to time.

After sausages have cooked for 8 minutes, add shredded red cabbage, shredded green cabbage, and shredded carrot. Cook until crisp-tender, stirring frequently, about 6 minutes. Turn sausages occasionally.

Meanwhile, mix mustard and water together in a 1 cup measure and set aside.

When cabbage is crisp-tender and sausages are no longer pink in the middle, remove skillet from heat. Pour in mustard sauce and stir until cabbage is well-coated. Serve at once, placing mixture on buns.

NOTES : We had this for dinner recently. It was good, and quick to prepare.

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