In a small pot or saute pan, heat the olive oil over medium heat. Add the onions and cook until they are translucent, about 4-5 minutes.
Lower the heat, add the garlic, and continue to cook over low heat until the onions are caramelized, about 8-10 minutes more. Season well with salt and pepper.
Deglaze the pan with apple cider vinegar, and raise the heat and continue to cook until the vinegar has been reduced completely and the relish has broken down to a thick, nearly spreadable consistency.
The relish can be served warm, or cooled and refrigerated until ready to use.
Cook the sausages in a saute pan until browned evenly on all sides. Continue to cook until they are cooked through (you can pop your pan in the oven at 350 for a more even cooking if you like), about 6-8 minutes. I like to grill the sausages, just 'cus. Let cool completely. You can either slice the sausage or keep it whole.
Tear some of the excess bread from the center of the baguette to make more room for the sausages. If you’re keeping your sausages whole, tear out enough bread that the sausages will fit perfectly inside.
Spread both slices of baguette with onion relish. Add the sausages and sprinkle with the peppers. Wrap up and take to go!
I always carry three kinds of hot sauce in my purse. I have a soft spot for making people their favorite dessert, especially if it's pie. My first cookbook, The Fearless Baker, is out on October 24, 2017.