Grilled Italian Sausage with Sweet ‘n Sour Peppers
Grilled Italian Sausage with Sweet ‘n Sour Peppers
Take the big flavor of Johnsonville Italian Sausage and add bell peppers, almonds, raisins, onions, Italian dressing and pineapple for flavors elevated to the next level.
Ingredients
-
2
packages
(19 ounces) JOHNSONVILLE Fresh Italian Mild Sausage Links
-
3
tablespoons
slivered almonds
-
1/4
cup
raisins
-
3
tablespoons
apple cider vinegar
-
2
tablespoons
sugar
-
1/4
teaspoon
salt
-
1/8
teaspoon
ground black pepper
-
2
medium
green bell peppers, quartered and seeded
-
2
medium
red bell peppers, quartered and seeded
-
1
medium
red onion, wedge cut
-
1
tablespoon
Bertolli® Classico Olive Oil
-
3
tablespoons
Italian salad dressing
-
1
roll prepared polenta, cut 1/2-inch rounds or pineapple, cut ½-inch rounds
REVIEWS
Directions
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In a small skillet, cook and stir almonds over medium-low heat until golden; about 1 to 2 minutes.
-
Stir in raisins; remove from heat and let stand for 1 minute.
-
Carefully stir in the vinegar, sugar, salt and black pepper.
-
Return to medium-low heat, cook and stir until sugar is dissolved; about 2 minutes and set aside.
-
In a large bowl, combine peppers and onions; drizzle with oil and toss gently to coat.
-
Grill sausage according to package directions. Grill vegetables uncovered until tender; about for 15 minutes. Turning veggies halfway through grilling.
-
While sausages and vegetables are grilling, brush slices of polenta or pineaple with Italian dressing; grill on each side until golden; about 2 minutes.
-
Return grilled vegetables to large bowl; add almond mixture and toss gently to coat.
-
Arrange sausage on a large platter with the grilled polenta or pineapple and vegetable mixture.
