Boil the sausages for 5 minutes and let them cool. Cut each sausage diagonally into 6 pieces. On medium-high heat, sauté the chorizo for 1 minute on each side. Set aside and keep warm.
Preheat the oven to 205 °C (425 °F). Cut the baguette into 12 slices. Brush the slices on both sides with olive oil and toast them in the oven until golden brown.
In a bowl, crumble the Boursin® Red Chili Pepper with a fork, and then spread it on the toasted bread. Add a slice of sausage to each piece and garnish with a basil leaf. Serve immediately.