Grilled Italian Sausage With Sweet and Sour Peppers

READY IN: 42mins


  • 2
    (19 ounce) packages Johnsonville Mild Italian Sausage Links
  • 3
    tablespoons slivered almonds
  • 14
    cup raisins
  • 3
    tablespoons apple cider vinegar
  • 2
    tablespoons sugar
  • 14
    teaspoon salt
  • 18
    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


  • 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.