Red Onion Marmalade:
4 medium red onions, finely chopped
4 tablespoon balsamic vinegar
2 tablespoon raw brown sugar
3 tablespoons extra virgin olive oil
Salt and black pepper
Heat olive oil in a large deep sided pan over medium-high heat. Add onions, stirring until lightly browned (3 to 5 minutes). Reduce heat to low and continue cooking until onions are softened (about 8 minutes more). Add raw brown sugar and balsamic vinegar, stirring occasionally until thickenend (3 to 4 minutes). Remove from heat and set aside to cool.
Sausage Wraps:
8 mild gourmet sausages of choice (pictured is chicken spinach fontina)
8 spring roll sheets
Preheat outdoor grill to high heat
Grilled sausages for 3 minutes each side or until golden brown and cooked. Remove from heat. Set aside to cool before you assemble wraps.
Pre heat oven to 425 F.
Lay spring roll sheet flat. Spread a thick layer of onion marmalade to cover about a third of the sheet, leaving about 2 inches clear along the edges. Place sausage across the center of the marmalade. Fold uncovered sides inward, then tightly roll. Secure wrap by dipping your fingers in some water and wetting the end, then sealing shut.
Arrange wraps on a single layer in a prepared baking sheet. Brush the top with extra virgin olive oil and sprinkle with black sesame seeds. Bake until lightly brown and hot (about 10 to 15 minutes). Serve with sauce of choice.
