Rub the sausages with mustard and fry in a little oil until cooked all the way through.
Cut the crust off the bread and roll it out with a rolling pin. Wrap the flattened bread around an oven proof cylinder (like a marble rolling pin) and cook in an oven for 4–5 minutes at 180C until crisp.
In a frying pan cook the onion, sugar, thyme and garlic with the chicken stock and red wine and reduce until it has a thick consistency of onion marmalade.
To serve the cooked sausages, place them inside the crisp bread and drizzle with the thick red onion gravy.
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