In our version of sausage with peppers and onions, we took the obligatory vegetable topper and instead of simply sautéing it in a skillet, we cooked the peppers and onions down to a rollicking-good relish. Sweet from maple syrup, tangy from Peppadew peppers, and with a pungent, sticky heat from fresh rosemary, seedy mustard and red pepper flakes, the relish is as happily suited to chorizo as it is to merguez or even an Italian sausage. Our link of choice is a smoky kielbasa, preferably emblazoned on the grill until its skin snaps and chars. We guarantee you'll relish every bite.