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To make the pickles, place vinegar, sugar, garlic and salt in a small pot and bring to a boil. Put sliced jalapeños into a glass jar or container, pour boiling vinegar mix over jalapeños and let sit for at least 1 hour before using.
To make the slaw dressing, combine mayonnaise, vinegar, honey, salt and pepper in a large bowl. Dress cabbage, cauliflower, red onion, carrots, raisins and dill with desired amount of dressing. Mix thoroughly, cover and chill until ready to eat.
Preheat grill to medium-low. Grill bangers, allowing some char and color to develop. Cook until juices run clear when pierced with a small knife and until they register 71°C (160°F) internally on an instant-read thermometer.
Heat beans in a pot or use at room temperature.
To serve, place a sausage in a bun and add beans, pickled jalapeños and cheese. Serve with slaw on the side or on top.