Makes 4 sandwiches½ large red onion, sliced into ½ -inch-thick rounds 1 tablespoon olive oil 4 sandwich-size, precooked sausage links (any type), split lengthwise 4 French rolls, cut in half lengthwise 1 large, ripe Haas avocado 2 lemons, juiced SPICY CHIPOTLE HONEY MUSTARD SAUCE 1 cup prepared honey mustard 1 or more canned chipotle peppers in adobo sauce, mashed (number of peppers determined by the level of spiciness desired)
•Brush onion slices with olive oil and grill over medium-hot coals 4-5 minutes per side or until soft and cooked through. Remove from grill. Once the onions have cooled, break up the rings. Set aside.
•Grill sausage links over medium-hot coals until browned on each side, about 5 minutes. At the same time, place the split rolls, cut side down, directly on the grill to toast.
•Cut avocado in half and remove seed. Cut each half into 4 thick slices and remove peel. Place in shallow bowl and pour on lemon juice.
•To make mustard sauce, in medium bowl, combine honey mustard and mashed chipotle peppers. Stir until mixed well.
•To assemble sandwiches, generously spread both sides of roll with mustard sauce. Place grilled sausage on the roll and top with 2 avocado slices and grilled onions. Wrap in sandwich paper and serve.