Grilled Sweet and Spicy Chicken Sausage Sandwiches
4 tablespoons extra-virgin olive oil
4 cups thinly sliced Vidalia onion (about 2 very large onions)
4 cloves of garlic ~ minced
1/2 cup brown sugar
1 teaspoon dried chili flakes (or to taste)
1/2 cup apple cider vinegar
Sea salt and freshly ground black pepper to taste
8 fresh spicy chicken sausages
Extra-virgin olive oil, for brushing
2 baguettes, quartered and sliced lengthwise
Coarse Dijon mustard
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