Fire up the barbeque. And prepare the Hisbe cabbage, also known as sweetheart cabbage. Remove the outside leaves (these can sometimes be bitter) slice the cabbage in half. Drizzle the sliced side of the cabbage in olive oil and smoked sea salt. Place the  cabbage on the BBQ slice side down into the centre (above the coals).

Next place the Iberico Pork Gourmet Bratwurst onto the outside (indirect area) of the BBQ. Leave to cook for around 5 minutes. Use the Weber Connect to monitor the temperature of the sausage.

Whilst the sausages and cabbage are cooking prepare the Black Garlic Mayo. In a blender or with a whisk mix together the black garlic cloves, egg yolk and dijon mustard. Blend until smooth. Add in the vegetable oil and slowly mix until the sauce is thick.

Remove the hisbe cabbage from the BBQ. These should be nice and charred. Finely chop and add into a box with honey, white wine vinegar and a pinch of smoked sea salt. Mix together.

Lastly, remove the sausages from the BBQ and you can prepare your Boujie hot dog. In you brioche bun add a layer of black garlic mayo to the bottom with the hisbe cabbage mix on top. Place the Iberico Pork Gourmet Bratwurst on top with another drizzle of mayo. Grate parmesan onto your sausage with a sprinkle of chives. And enjoy!