Grilled Italian Sausage with Sweet and Sour Peppers

Ingredients

• 3 tablespoons apple cider vinegar 
• 2 medium bell peppers green seeded cut in quarters and
• 1 tablespoon olive oil 
• 0.1 teaspoon pepper 
• 18 ounces roll polenta prepared sliced into 1/2-rounds
• 0.3 cup raisins 
• 2 medium bell peppers sweet red seeded cut in quarters and
• 1 medium onion red cut into 6 wedges
• 0.3 teaspoon salt 
• 2 packages johnsonville mild sausage links italian (19 ounces, each)
• 3 tablespoons slivered almonds 
• 2 tablespoons sugar 

Equipment

• bowl
• frying pan
• grill
• tongs

Directions

1. In a small non-stick skillet, toast almonds over medium heat for 1-2 minutes. Stir in raisins; remove from heat.
2. Let stand for 1 minute.
3. 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.
4. Drizzle with oil; toss to coat.
5. 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.
6. Remove vegetables from grill.
7. Place in a large bowl, add prepared almond mixture; toss gently. On a large platter, arrange grilled sausages, vegetables and polenta.
8. Serve.