Take mustard paste,
salt, crushed peppercorns and oil in a plate and mix well. Apply this mixture on the frankfurter sausages and set aside to marinate for 10 minutes.
Heat 1 tbsp oil in a
non-stick pan, add the onion rings and saute on low heat. Add salt and crushed black peppercorns and saute till the rings soften. Transfer onto a plate.
Heat sufficient oil in a
separate non-stick pan, add the marinated sausages and shallow-fry till golden brown all around. Drain on absorbent paper.
To make salad, take
green and red capsicums in a mixing bowl, add cucumber, onion, mayonnaise, lemon juice, salt and black pepper powder and toss well.
Mix ¾ cup
mayonnaise and mustard paste in another bowl and put it in a piping bag.
Make a lengthwise slit
in each hot dog bun without cutting through. Pipe some mustard mayonnaise in the slit of each bun. Keep a lettuce leaf and a few sautéed onions in the slit and then place one sausage in each bun.
Place prepared buns,
one on each serving plate. Pipe mustard mayonnaise over them. Serve with tossed salad.