Best Grilled Italian Sausage With Sweet And Sour Peppers Recipes

Grilled Italian Sausage With Sweet and Sour Peppers image

Provided by Johnsonville Sausage

Categories Pork

Time 42m

Yield 8 serving(s)

Number Of Ingredients 12

2 (19 ounce) packages Johnsonville Mild Italian 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 pepper
2 medium green bell peppers, cut in quarters and seeded
2 medium sweet red peppers, cut in quarters and seeded
1 medium red onion, cut into 6 wedges
1 tablespoon olive oil
1 (18 ounce) package prepared polenta, sliced into 1/2 rounds

Steps:

In a small non-stick skillet, toast almonds over medium heat for 1-2 minutes.
Stir in raisins; remove from heat. Let stand for 1 minute.
Add vinegar, sugar, salt and pepper.
Return to medium-low heat, cook and stir until sugar is dissolved and set aside.
Preheat gas grill to medium-low.
If charcoal, allow it to burn until white ash has formed on coals.
In a bowl, combine peppers and onion wedges.
Drizzle with oil; toss to coat.
Place sausages and vegetables on grill, and use tongs to turn often.
Grill covered for 15-20 minutes or until cooked through and browned and vegetables are tender.
While sausages and vegetables are grilling, brush polenta slices with Italian dressing.
Carefully place on grill, grill for 2 minutes on each side or until lightly toasted.
Remove vegetables from grill.
Place in a large bowl, add prepared almond mixture; toss gently.
On a large platter, arrange grilled sausages, vegetables and polenta.
Serve.

Nutrition Facts : Calories 77.2, Fat 3.1, SaturatedFat 0.4, Sodium 76.2, Carbohydrate 11.8, Fiber 1.9, Sugar 8.5, Protein 1.4

Grilled Italian Sausage with Sweet 'n Sour Peppers image

Provided by Food Network

Time 40m

Yield 8 servings

Number Of Ingredients 13

3 Tbsp. slivered almonds
1/4 cup raisins
3 Tbsp. apple cider vinegar
2 Tbsp. sugar
1/4 tsp salt
1/8 tsp ground black pepper
2 med green bell peppers, cut in quarters and seeded
2 med red bell peppers, cut in quarters and seeded
1 med red onion, cut into 6 wedges
1 Tbsp. olive oil
2 19 oz pkgs Johnsonville® Mild Italian Sausages (19 oz each)
3 Tbsp. Italian salad dressing
1 roll prepared polenta, sliced into 1/2 inch rounds (10-12 slices)

Steps:

In a small non-stick skillet cook and stir almonds for 1-2 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 oil; toss gently to coat. Prepare grill to medium-high heat. Grill sausages and vegetables uncovered for 10-15 minutes until sausages are firm, no longer pink inside and juices run clear (180 degrees 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.