Pickle the onion

• Thinly slice the onion and place it in a bowl or jar.
• In a saucepan, combine the water, sugar, salt, apple cider vinegar, peppercorns, bay leaf and coriander seeds.
• Heat and stir until the sugar and salt dissolve, then pour the marinade over the onion.

Let the onion marinate

• Leave the pickled onion for a few hours, preferably overnight.

Wrap and fry the sausages

• Wrap each sausage in bacon.
• Fry in a pan until golden.

Assemble and bake

• Place cheddar cheese and the bacon-wrapped sausage into a brioche hot dog bun.
• Bake for 5 minutes at 200 °C until the cheese melts.

Top and serve

• Top with the pickled onion, drizzle with BBQ sauce and mustard, then sprinkle with green onion.