Grilled Italian Sausage With Sweet And Sour Peppers Recipes

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.

Steps:

• Preheat an outdoor grill for medium-high heat and lightly oil the grate.
• Combine bell peppers and onions in a large bowl. Add olive oil, Italian seasoning, salt, and pepper. Stir to combine. Using a toothpick, poke 4 holes into each sausage to prevent them from exploding on the grill.
• Place vegetables in a grill basket and cook for 2 minutes. Add sausage directly to the grate and grill for 4 minutes. Flip sausage over, stir vegetables, and grill for 4 minutes more.

Steps:

• Place sausage on a hot grill and cook until done. This may take about 45 minutes.
• Heat oil in a saute pan placed on grill. Add red onions, garlic, red bell peppers, and green bell peppers and cook until translucent. Add basil and scallions and cook for a few minutes. Once cooked, cut sausage into 2-inch long pieces, and arrange on serving platter with pepper and onion mixture. Serve with crusty bread or rolls.

Steps:

• Heat the oil in a skillet over medium heat. Add the sausages; cook until browned on all sides, following cooking instructions indicated on the packaging. Remove sausages from the pan. Drain grease, leaving about a tablespoon for the vegetables.
• Cook peppers and onions in skillet over medium heat until they begin to soften. Add garlic, salt, and pepper and cook one more minute.
• Stir in Classico Tomato & Basil Sauce. Increase heat until sauce begins to boil; reduce heat and simmer over low heat.
• Cut the sausages into 1-inch pieces; add to the pan and stir to combine. Cook until the sauce has thickened and the peppers and onions are soft, about 10 minutes.
• Serve in bowls or on rolls as sandwiches.

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.

Steps:

• Heat a cast iron skillet over medium-high heat. Add sausage and cook, flipping every few minutes, until golden brown and an instant-read thermometer inserted into the center reads at least 165 degrees F (74 degrees C), about 10 minutes.
• Transfer sausage to a plate, leaving juices behind in the skillet. Add onions and red bell pepper; cook and stir until brown and tender, 5 to 10 minutes.

Steps:

• Place the sausage in a large skillet over medium heat, and brown on all sides. Remove from skillet, and slice.
• Melt butter in the skillet. Stir in the yellow onion, red onion, and garlic, and cook 2 to 3 minutes. Mix in red bell pepper and green bell pepper. Season with basil, and oregano. Stir in white wine. Continue to cook and stir until peppers and onions are tender.
• Return sausage slices to skillet with the vegetables. Reduce heat to low, cover, and simmer 15 minutes, or until sausage is heated through.