Remove the sausages and brush with maple syrup.
Pop the baguettes onto the same baking tray,
increase the oven to 425F and return the tray for
5-8 mins until the sausages are dark, shiny and
cooked through. Stir the mustard, sugar and
vinegar into the onions until the sugar has
melted. Add a splash of tobasco – or as much as
you dare! Cut the baguettes open across the top
and put 2 sausages into each. Spoon over the
mustardy onions and serve.
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