Marinated Italian Sausage and Peppers
Marinated Italian Sausage and Peppers
YIELD Makes 4 servings
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INGREDIENTS
| 1/2 | cup olive oil |
| 1/4 | cup red wine vinegar |
| 2 | tablespoons chopped fresh parsley |
| 1 | tablespoon dried oregano leaves |
| 2 | cloves garlic, crushed |
| 1 | teaspoon salt |
| 1 | teaspoon black pepper |
| 4 | hot or sweet Italian sausage links |
| 1 | large onion, cut into rings |
| 1 | large bell pepper, cut into quarters |
| Horseradish-Mustard Spread (recipe) | |
PREPARATION:
- Combine oil, vinegar, parsley, oregano, garlic, salt and black pepper in small bowl. Place sausages, onion and bell pepper in large resealable food storage bag; pour oil mixture into bag. Close bag securely, turning to coat. Marinate in refrigerator 1 to 2 hours.
- Prepare Horseradish-Mustard Spread; set aside. Prepare grill for direct cooking. Drain sausages, onion and bell pepper; reserve marinade.
- Grill sausages, covered, 4 to 5 minutes. Turn sausages and place onion and bell pepper on grid. Brush sausages and vegetables with reserved marinade. Grill, covered, 5 minutes or until vegetables are crisp-tender, turning vegetables halfway through grilling time. Serve sausages, onions and bell peppers with Horseradish-Mustard Spread.
This recipe appears in:
Italian
NUTRITIONAL INFORMATION:
| Serving Size: | 1/4 total recipe with Horseradish Sauce |
| Sodium | 1404 mg |
| Protein | 17 g |
| Fiber | 2 g |
| Carbohydrate | 10 g |
| Cholesterol | 54 mg |
| Saturated Fat | 15 g |
| Total Fat | 56 g |
| Calories from Fat | 82 % |
| Calories | 610 |
DIETARY EXCHANGE:
| Fat | 10 |
| Meat | 2 |
| Vegetable | 2 |
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