Take your sausages, squeeze the sausage meat out of the skins and squish it all into a big ball.

Then pat and roll it out until you have one big sausage, roughly the same length as your baguette.

Wrap it tight in tin foil, place on a baking tray, and cook for 40 minutes.

Mashed apple time. Quarter the red apples and place on a baking tray. Cover with salt, pepper and olive oil. Bake for 30 minutes or until very soft.

Caramelized onion time. Finely slice the brown onions and place in frying pan with a good glug of olive oil. Cook on medium to low heat until very soft. Before removing from heat, season with salt and pepper.

Assemble time. Take your French baguette and slice it open. Spread butter on one side, and Dijon mustard on the other. Line one side with the mashed apples. Lay your sausage on top. Then line the other side with caramelized onions. Top with Dijon mustard and ketchup. Carve it up and enjoy!