Grilled Italian Sausage with Sweet ‘n Sour Peppers
Servings
Grilled Italian Sausage with Sweet ‘n Sour Peppers
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.
