Filipino Sweet Longanisa Sliders

With Asian Coleslaw & Garlic Mayo

Asian coleslaw
1/4 cup	Rice Wine Vinegar
3 tbsp	Sesame Oil
1 tbsp	Olive Oil
2 tbsp	Brown Sugar
1 tbsp	Soy Sauce
2 tsp	Ginger, minced
3	Garlic Cloves, minced
1/4 tsp	Dried Chili Flakes
2 cups	Red Cabbage, shredded
1 cup	Savoy Cabbage, shredded
1 cup	Julienned Carrots
1/4 cup	Green Onion, sliced
1/2 cup	Cilantro, chopped
2 tbsp	Toasted Sesame Seeds
Garlic Mayo
1 cup	Mayonnaise
8	Garlic Cloves, minced
1 tbsp	Lemon Juice
1 tsp	Lemon Zest
1 tsp	Pepper
Sausages & Assembly
1 tbsp	Olive Oil
12	Siwin Filipino Sausages
12	Mini Sub Buns or Hot Dog Slider Buns
3 cups	Asian Coleslaw (recipe above)
6 tbsp	Garlic Mayonnaise (recipe above)

Combine the first 8 ingredients in a bowl. Whisk well. Set aside.
In a large bowl toss the next 5 ingredients together until it is well mixed. Add the dressing and mix together well. Let it sit for at least half an hour and up to 3 hours in the fridge before serving. The longer it sits the better the flavours combine. Garnish with sesame seeds.

Combine all five ingredients in a medium bowl. Mix well. Set aside in the fridge for at least 1 hour before serving.

Heat oil in pan or heat grill to medium. Add sausages and cook, turning to they brown on all sides and are heated to 71ºc. About 10-15 minutes. Remove from pan and put on a plate
Spread ½ tbsp. of mayonnaise of the bottom half of each bun. Add with about ¼ cup of coleslaw. Top with a sausage in each.

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