Grilled Italian Sausage with Sweet ‘n Sour Peppers


Ingredients

-3 Tbsp. slivered almonds
-3 Tbsp. slivered almonds
-3 Tbsp. Apple Cider Vinegar
-2 Tbsp. sugar
-¼ 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 ½ inch rounds (10-12 slices)


Cooking Instructions

1. 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.

2. 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.

3. In a large bowl combine red and green peppers and onion wedges. Drizzle with oil; toss gently to coat.

4. 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*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.

4. 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*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.

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