Heat a grill pan or medium-sized skillet over medium-low heat. Add the smoked pork sausage links, cooking for about 6 minutes on one side.

Flip the sausages and continue cooking for another 6 minutes, then crank up to medium-high heat and cook for an additional 2 minutes on each side until browned and heated through. Set aside.

In a small bowl, whisk together mayonnaise, apple cider vinegar, honey, black pepper, kosher salt, garlic powder, onion powder, and cayenne pepper to make the peppercorn sauce.

In a jar, mix remaining apple cider vinegar, olive oil, honey, cumin, chili powder, and salt. Shake until honey is dissolved to create the slaw dressing.

In a mixing bowl, combine shredded cabbage, grated carrot, and slaw dressing. Toss until well-coated.

Warm the flatbreads in the microwave or skillet until soft and pliable.

To assemble, place a warm flatbread, spread the peppercorn sauce, add a sausage, and top with slaw. Sprinkle fresh herbs if desired and serve immediately.