Cut sausages into serving sized pieces. We cut some in half lengthwise as well. If desired, cook in oil in a skillet to brown the sausages.
In a crockpot or slow cooker, combine the orange marmalade, chili sauce, and Siracha. Stir to combine well. Place the sausages in the sauce and coat well. Cover and simmer for 2-3 hours.
Serve on fresh buns with Checkerboard Relish.
For the Checkerboard Relish
Dice the orange bell pepper, onions, and cabbage to the same size pieces.
In a bowl, combine the water, vinegar, sugar and spices. Stir until the sugar is dissolved. Add the vegetables and stir well. Refrigerate before serving.