TO PREPARE

1. Make the dressed topping. In a bowl, combine 1 cup shredded cabbage or slaw mix, 1 to 2 sliced scallions, 2 tablespoons mayonnaise, 1 tablespoon Dijon mustard, 1 tablespoon lemon juice or vinegar, and 1 teaspoon honey or sugar. Season with salt and black pepper, then toss well. Set aside while you cook the bangers.
2. If needed, split 4 to 8 buns down the top, without cutting all the way through. Lightly butter the inside of each bun.
3. Cook the bangers. Heat a large skillet over medium to medium high heat. Add a small splash of neutral oil if needed, then add the sausages. Cook, turning every few minutes, until browned all over and cooked through, about 10 to 12 minutes total. Transfer to a plate to rest for 2 minutes.
4. Grill the buns. Wipe out the skillet if it is very greasy, then return it to medium heat. Place the buns cut side down and toast until golden, 1 to 2 minutes. You can also do this on a grill pan or under the broiler, watching closely.
5. Assemble. Place one banger in each bun. Spoon the dressed topping over the sausage and add ketchup, mustard, and any optional extras to taste.
6. Serve immediately while warm, with extra dressed topping on the side if you like.
7. Optional tip. If you want extra snap, finish the bangers for 1 to 2 minutes over higher heat at the end of cooking, turning constantly to avoid splitting.
8. Optional variation. Swap the dressed topping for caramelized onions, sauerkraut, or a quick cucumber pickle, depending on what you have on hand.
9. Optional make ahead. The dressed topping can be made up to 1 day ahead and kept covered in the fridge. Toss again before serving.
10. Optional serving suggestion. Pair with crisps, a simple green salad, or roasted potatoes for an easy dinner.
11. Enjoy.