Place the mini-frankfurters in a pan, cover with cold water and bring up to the boil. Leave to simmer for 10 minutes before draining and leaving to cool.
In a separate pan, simmer the white wine vinegar along with the salt, spices and sugar. When the sugar and salt have disolved, remove from the heat and leave to infuse until needed.
Quarter the cabbage, remove the tough core, and finely shred using a madoline or a sharp knife. Place in a large mixing bowl, and strain the vinegar over the cabbage.
Thoroughly mix the cabbage and the vinegar, and chill until needed.
Heat the sunflower oil in a frying pan, and brown the mini sausages until heated through.
Drain off any excess vinegar from the cabbage. Serve alongside the franks.
«The Cabbage salad can be served warm to make more sauerkraut-like: simply place in a saucepan with a splash of white wine (or even lager) and stir over a medium heat until steaming.»