Serves:

Ingredients:

Directions:

For the
onion marmalade:

Heat the
oil in a heavy medium saucepan over medium heat. Add the onions and
cook, stirring frequently, until the onions begin to soften but not
brown. Add 1 cup water, the brown sugar and chili flakes. Cook the
onions until almost all the liquid is absorbed, stirring often and
then add the garlic and cook for a few additional minutes. Add the
apple cider vinegar and simmer until the marmalade is thick, stirring
often, 10 - 12 minutes. Season with salt and pepper to taste and
cool.

For the
grilled sausages:

Prepare a
grill to medium-high heat. Brush the sausages with oil. Grill the
sausages, turning them constantly, until golden and cooked through,
or when an instant-read thermometer inserted in a sausage reads about
165 degrees.

Toast the
baguettes on the grill.

Spread
each baguette with the mustard. Place the grilled sausages on top of
each baguette and top with the onion marmalade.

Yield: 8
sausage sandwiches

Note:
Refrigerate leftover marmalade for a later use