1.

Preheat grill to medium-high heat.

2.

To prepare the pickling liquid, bring vinegar, sugar, fennel seeds and peppercorns to a simmer over medium heat in a small saucepan. Reduce heat and simmer gently for 10 minutes.

3.

Strain the aromatics from the vinegar and add the onions.

4.

Set aside for at least 15 minutes or up to an hour at room temperature.

5.

Grill the chicken sausages according to package directions for 8 – 10 minutes to an internal temperature of 74° C (165° F).

6.

While the sausages are resting, warm the naan on the grill without charring.

7.

Spread each one evenly with ¼ cup of hummus.

8.

Add sausage, and top with torn mint sprig and ½ tablespoon of Greek yogurt.

9.

Strain onions from pickling liquid and top to taste. Serves four.