Remove the veal sausages from the refrigerator half an hour before cooking. Peel the onion and cut into eight. Finely slice the vegetables. To make the glaze, first dissolve the sugar in the apple juice and lemon juice. Then stir in the remaining ingredients and coat the vegetables all over. Cover and allow to marinate for around 30 minutes.
Arrange the marinated vegetables on oiled aluminium grill trays ready for barbecuing. Lightly oil the grill. Brown the veal sausages on both sides in the middle of the grill. Finish cooking on the edge of the grill. In the meantime, cook the grill trays of prepared vegetables over the open fire. Turn occasionally. While barbecuing, ‘mop’ the top, ie brush with the remaining spiced honey glaze.
Arrange the veal sausages and vegetables on pre-warmed plates. Serve on wooden boards for a rustic look.