Peel and grate the carrot. Peel and mince the shallot.

Place a large nonstick skillet over medium-low heat with the caraway seeds. Toast the seeds until aromatic, about 2 to 3 minutes. Transfer toasted caraway seeds to a large bowl and add the apple cider vinegar, turbinado sugar, and ¼ tsp salt. Whisk until the sugar dissolves. Add the grated carrot and shredded red cabbage and toss to coat evenly.

In a small bowl, whisk together the Dijon mustard, Vegenaise, and a pinch of salt and pepper.

Remove the sausages from their plastic casing. Return the skillet to medium-high heat with 2 tsp vegetable oil. Once the oil is hot, add the sausages and cook until well browned, about 2 to 4 minutes per side.

Set the oven to broil on low. Slice the pretzel buns halfway through and broil until the tops are toasted, about 1 to 2 minutes.

Nestle a sausage into each pretzel bun. Top with Dijonnaise, some of the carrot slaw, minced shallot, and cherry peppers. Serve with any remaining carrot slaw on the side. Enjoy!