Directions

1. In a medium bowl, add the pork sausage, ½ tablespoon dill pickle relish, sweet pickle relish, black pepper, red pepper flakes, sea salt, mustard powder and green onions. Use hands to blend.
2. Evenly divide the meat and shape into the form of a hotdog, about the length of the bun. Place in freezer on parchment paper for 10 to15 minutes to firm up.
3. Meanwhile, start the salsa. In a medium size pan, add 1 tablespoon extra virgin olive oil and cook the cabbage and onion for a few minutes over high heat. Reduce the heat to medium and stir in the corn until the corn has warmed. Remove to a separate bowl and stir in the thousand island dressing, relishes, and gherkins. Set aside.
4. In the same pan, add 2 tablespoons of oil, and sear the pork dogs over medium heat, rolling to brown them on all sides, about 6 minutes.
5. In a separate small stock pot, heat the pickle juice and remaining 3 tablespoons dill pickle relish. Bring to a boil, reduce to a simmer and add the pan seared dogs for a few minutes. Remove to paper towels. 
6. Butter and toast the buns, add the pork dog, top with saucy salsa and garnish with cilantro leaves and green onions! Enjoy!