Grilled Italian Sausage With Sweet ‘N Sour Peppers

• 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 green bell peppers medium, cut in quarters and seeded
• 2 red bell peppers medium, cut in quarters and seeded
• 1 red onion medium, cut into 6 wedges
• 1 tablespoon Bertolli Classico Olive Oil
• 19 ounces Johnsonville Mild Italian Sausage
• 3 tablespoons Italian salad dressing
• 1 roll prepared polenta sliced into 1/2 inch rounds, 10 to 12 slices

1. In a small non-stick skillet cook and stir almonds for 1 to 2 minutes, or until golden.
2. Stir in raisins and remove from heat. Let stand for 1 minute.
3. Carefully stir in vinegar, sugar, salt and black pepper.
4. Return to medium-low heat, cook and stir just until sugar is dissolved, 2 minutes. Set aside.
5. In a large bowl combine red and green peppers and onion wedges. Drizzle with Bertolli(R) Classico Olive Oil; toss gently to coat.
6. Prepare grill to medium-high heat.
7. Grill sausages and vegetables uncovered for 10 to 15 minutes until sausages are firm, no longer pink inside and juices run clear (180u0b0F),and vegetables are tender, turning at least once halfway through grilling.
8. 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.
9. Return the grilled vegetables to the large bowl, add the almond mixture; toss gently to coat.
10. Arrange the sausages on a large platter with the grilled polenta and the sweet and sour peppers.

almonds, raisins, apple cider vinegar, sugar, salt, ground black pepper, green bell peppers, red bell peppers, red onion, olive oil, italian sausage, italian salad dressing, roll

Taken from www.yummly.com/recipe/Grilled-Italian-Sausage-with-Sweet-n-Sour-Peppers-2722342 (may not work)