Prick the sausages with a fork. In a saucepan,
pour the beer and add the sausages and honey. Bring to a boil and simmer for 5 minutes over medium heat. Drain the sausages and slice in half
lengthwise. Keep the pan juices.
In a bowl, combine the cabbage, mayonnaise, vinegar, mustard, and sugar. Season with salt and pepper. Keep refrigerated.
Preheat the grill, setting the burners on medium.
Thread the onion wedges on 2 metal skewers. Brush with the oil and grill for about 10 minutes. Season with salt and pepper. Remove the onions from the skewers and set aside.
Dip the sausages in the beer mixture, then grill them on both sides for about ten minutes. At the same time, toast the buns.
Spread each bottom bun with Dijon mustard. Add
two sausage halves and two pieces of grilled onion on each. Garnish with coleslaw, cover with the top of the buns and serve.
Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.