Grilled Italian Sausage With Sweet-Sour Peppers
Johnsonville mild Italian sausage links charred on the grill alongside crisp-tender peppers and red onion, tossed with a warm sweet-sour almond-raisin compote. Polenta rounds toast until golden. The contrast of juicy sausage, caramelized vegetables, and tangy-nutty sauce with creamy polenta creates a well-rounded plate. Serve for casual weeknight dinner or entertaining groups. This version combines grill marks with a sophisticated condiment that straightforward sausage.
Ingredients
- 2 19 ounce packages Johnsonville Mild Italian Sausage Links, wholechicken or turkey sausagesame weightdietary:lower-fat
note:reduces richness
- 3 tablespoons slivered almonds, wholepine nuts or chopped walnuts1:1dietary:tree-nut-swap
note:similar texture, different flavor
Full guide → - ¼ cup raisins, whole
- 3 tablespoons apple cider vinegar, whole
- 2 tablespoons sugar, whole
- ¼ teaspoon salt, whole
- ⅛ teaspoon pepper, ground
- 2 medium green bell peppers, cut in quarters, seeded
- 2 medium sweet red peppers, cut in quarters, seeded
- 1 medium red onion, cut into 6 wedges
- 1 tablespoon olive oil, whole
- 1 18 ounce package prepared polenta, sliced into 1/2 inch roundsgrilled bread or polenta cakessame weightdietary:gluten-free option with GF polenta
note:bread crisps faster
- Italian dressing, for brushing(optional)garlic oil or herb-infused olive oil1:1dietary:dairy-free option
Instructions
- 1
Toast almonds in a non-stick skillet over medium heat.
- 2
Stir in raisins and remove from heat; let stand 1 minute.
- 3
Add vinegar, sugar, salt and pepper to the skillet.
- 4
Return to medium-low heat and cook, stirring, until sugar dissolves. Set aside.
- 5
Preheat gas grill to medium-low or allow charcoal to burn until white ash forms.
- 6
Combine peppers and onion wedges in a bowl, drizzle with oil, and toss to coat.
- 7
Place sausages and vegetables on grill, turning often with tongs.
- 8
Grill covered until sausages are cooked through and browned and vegetables are tender.
- 9
Brush polenta slices with Italian dressing and carefully place on grill.
- 10
Grill polenta for 2 minutes per side until lightly toasted.
- 11
Remove all items from grill.
- 12
Combine grilled vegetables in a large bowl with the almond mixture and toss gently.
- 13
Arrange sausages, vegetables, and polenta on a large platter and serve.
Tips
Toast almonds dry first to deepen their flavor before the raisins absorb the warm vinegar mixture, preventing them from becoming too soft.
Turn sausages and vegetables frequently on the grill to ensure even browning and prevent charring while maintaining juicy interiors.
Brush polenta with dressing just before grilling so the coating doesn't dry out; the slices should be still slightly warm from the package.
Good to Know
Refrigerate tossed vegetables and almond mixture in an airtight container up to 3 days. Store cooked sausages and polenta separately; reheat gently. Do not freeze the almond-raisin compote; the texture degrades.
Make the almond-raisin compote up to 2 days ahead and store in the fridge. Prepare polenta and grill sausages and vegetables same day; they are best served warm within 2 hours of cooking.
Serve on a large platter while warm with crusty bread. Pair with a light red wine like Barbera or a crisp white like Pinot Grigio. Garnish with fresh parsley if desired.
Common Mistakes
Do not skip turning sausages frequently to avoid burnt exteriors and undercooked centers.
Do not add the almond mixture to vegetables while boiling hot to avoid soggy peppers; let it cool slightly first.
Do not grill polenta on high heat to avoid charring before the interior warms through.
Substitutions
Dairy-Free Swaps
Gluten-Free Swaps
note:bread crisps faster
General Alternatives
note:reduces richness
note:similar texture, different flavor
Full guide →FAQ
Can I use a different type of sausage for this recipe?
Yes. Hot or spicy Italian sausage works well and adds heat. Chicken or turkey sausage reduces fat but may need slightly less cooking time. Keep the weight the same and check doneness with a meat thermometer (160F for pork, 165F for poultry).
What if my grill doesn't have medium-low heat; how do I adjust?
If using charcoal, spread coals to create two zones: hot and cool. Place sausages and vegetables over the cool side. If using gas, light only one or two burners on low. You want gentle heat to cook through before browning excessively.
How long can I keep leftovers and can I freeze them?
Refrigerate sausages, vegetables, and polenta in separate containers up to 3 days. Reheat gently in a low oven or on the grill. Freeze sausages and polenta up to 2 months; the almond-raisin compote does not freeze well because its texture suffers.