Ingredients

Steps

• Fry the chipolatas in a large pan over medium heat for 10 minutes until browned.
• Add sliced onions to the pan and fry for 5-10 minutes until soft and brown.
• Bring the stock to a boil in a separate saucepan.
• Stir in the marmalade and simmer for 10 minutes until the liquid reduces by half.
• Pour the reduced marmalade mixture over the cooked sausages.
• Cook the mixture together for 2-3 minutes.
• Secure each sausage to a toast piece with a cocktail stick and garnish with onions.
• Serve the assembled appetizers with a dollop of mustard.