Wash the radishes, drain, clean and cut into fine sticks. Wash chives, shake dry and cut into small rolls. Drain the coleslaw, mix the radishes with the coleslaw.
Mix sour cream, mustard and chives, except for something to sprinkle.
Grill the Nuremberg sausages on a preheated grill, turning them until crispy brown or fry them in a pan. Slice the burger buns horizontally, also place them briefly on the grill and roast them slightly. Alternatively toast.
Remove the rolls from the grill and spread the lower halves with some mustard cream. Pile on the sausages and coleslaw and add some more mustard cream. Cover with the tops of the rolls, arrange and sprinkle with the remaining chives.