Grilled Sausages with Peppers Recipe
Grilled Sausages with Peppers Recipe photo by Taste of Home

Grilled Sausages with Peppers Recipe

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When all I had available was ground beef and I was tired of plain-old hamburgers, I invented these. A good dose of Italian seasonings and mozzarella makes them unique. They're great with homemade French fries for a quick meal. —Steven Schend, Grand Rapids, MI
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:2 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 2 servings

Ingredients

  • 2 teaspoons olive oil
  • 1 small green pepper, julienned
  • 1 small onion, thinly sliced
  • 1 tablespoon brown sugar
  • 1 tablespoon red wine vinegar
  • 1 garlic clove, minced
  • Dash salt
  • Dash pepper
  • 2 Johnsonville® Mild Italian Sausage Links links (4 ounces each)
  • 2 brat buns
  • Spicy brown mustard, optional

Nutritional Facts

1 serving (calculated without mustard) equals 488 calories, 24 g fat (7 g saturated fat), 45 mg cholesterol, 1,002 mg sodium, 49 g carbohydrate, 2 g fiber, 20 g protein.

Directions

  1. In a large skillet, heat oil over medium-high heat. Add green pepper and onion; cook and stir until softened. Stir in brown sugar, vinegar, garlic, salt and pepper. Reduce heat to medium-low; cook, stirring occasionally, 12-15 minutes or until onion is golden brown.
  2. Meanwhile, grill sausages, covered, over medium heat 12-15 minutes or until a thermometer reads 160°, turning occasionally. Serve in buns with pepper mixture; if desired, top with mustard. Yield: 2 servings.
Originally published as Grilled Sausages with Peppers in Reminisce June/July 2011, p70

Nutritional Facts

1 serving (calculated without mustard) equals 488 calories, 24 g fat (7 g saturated fat), 45 mg cholesterol, 1,002 mg sodium, 49 g carbohydrate, 2 g fiber, 20 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviewed Jun. 3, 2013

"These were really good! A refreshing change from the usual tomato sauce that is typically served on a sausage sandwich."

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