In a large saucepan, heat canola oil over medium-high heat. Stir in onions, pumpkin-pie spice, salt and pepper. Reduce heat to low. Cook, covered, for 15 minutes.
Stir in sugar and vinegar. Cook, covered, for 30 to 40 minutes, stirring occasionally, until onions are very tender and sticky. Set aside while you grill the sausages.
Preheat the barbecue to medium, then oil the grill. Grill the sausages for about 15 minutes, turning often, until cooked throughout and golden brown.
Cut ciabatta rolls in half and toast on grill until golden. Spread with barbecue sauce and line with arugula. Add a sausage and some sweet 'n' sticky onions to each roll.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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