Heat a grill pan or skillet over medium-low heat and add the smoked sausage links, cooking for about 6 minutes, turning halfway.

Increase heat to medium-high and cook sausages for an additional 2 minutes on each side until browned. Transfer to a dish and 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 create a creamy peppercorn sauce.

In a jam jar, combine apple cider vinegar, olive oil, honey, cumin, chili powder, and salt. Shake until well mixed and honey is dissolved.

In a mixing bowl, combine shredded cabbage and grated carrot. Drizzle slaw dressing over the veggies and toss to coat.

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

On a plate, place a flatbread, spread peppercorn sauce, add a sausage, top with coleslaw, garnish with herbs, and serve immediately.