Spicy hot dog with smoked sausage and onion marmalade

Ingredients:

• 450 g Polish sausage, cut into 3 pieces
• 1 tbsp. butter
• 0.5 cups stout
• 1 Spanish onion, very thinly sliced
• 1 tbsp. l. rapeseed oil (canola)
• 3 pieces of baguette (the length of the sausages), cut in half lengthwise
• 1/4 cup hot grain mustard
• 1/4 cup pickled hot peppers, such as Picante a Mozzetti or Peppadew
• 1 cup watercress

Preparation:

1. In a medium saucepan, melt the butter over medium heat. Add the beer and onion and cook, stirring frequently, reducing the heat to low when the onion begins to darken, until the onion is caramelized and all the liquid has evaporated, 5-7 minutes. Season with salt and pepper and set aside.
2. Heat canola oil in a large skillet over medium heat. Slice the sausages in half lengthwise to open them like a book and allow them to lay flat. Fry, cut-side down, until golden brown, about 5 minutes, then remove the sausages from the pan. In the same skillet, toast the buns, cut-side down, for a few minutes.
3. Spread mustard on the buns, then add the sausage. Top with pickled peppers and caramelized onions. Garnish with a small handful of watercress and serve.