Grilled Italian Sausage with Sweet ‘n Sour Peppers
Servings
Grilled Italian Sausage with Sweet ‘n Sour Peppers
If you think you know sausage and peppers, think again! Take the big flavor of Johnsonville Italian Sausages and add bell peppers, almonds, raisins, and onions to take the flavor to the next level. Add polenta and Italian dressing for the best sausage and peppers dish you’ve ever had!
Ingredients
-
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, cut in quarters and seeded
-
2
medium
red bell peppers, cut in quarters and seeded
-
1
medium
red onion, cut into 6 wedges
-
1
tablespoon
Bertolli® Classico Olive Oil
-
2
packages
(19 ounce) JOHNSONVILLE® Mild Italian Sausage
-
3
tablespoons
Italian salad dressing
-
1
roll
prepared polenta, sliced into ½ inch rounds (10 to 12 slices)
Directions
In a small non-stick skillet cook and stir almonds for 1 to 2 minutes, or until golden.
Stir in raisins and remove from heat. Let stand for 1 minute.
Carefully stir in vinegar, sugar, salt and black pepper.
Return to medium-low heat, cook and stir just until sugar is dissolved, 2 minutes. Set aside.
In a large bowl combine red and green peppers and onion wedges. Drizzle with Bertolli® Classico Olive Oil; toss gently to coat.
Prepare grill to medium-high heat.
Grill sausages and vegetables uncovered for 10 to 15 minutes until sausages are firm, no longer pink inside and juices run clear (180°F),and vegetables are tender, turning at least once halfway through grilling.
While sausages and vegetables are grilling, brush slices of polenta with Italian dressing and grill about 2 minutes on each side allowing enough time for the slices to become toasted and golden.
Return the grilled vegetables to the large bowl, add the almond mixture; toss gently to coat.
Arrange the sausages on a large platter with the grilled polenta and the sweet and sour peppers.
