Marinated Italian Sausage and Peppers the Editors of Publications International, Ltd.
Marinated Italian Sausage and Peppers
Makes 4 servings
|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 black pepper|
|4||hot or sweet Italian sausage links|
|1||large onion, cut into rings|
|1||large bell pepper, cut into quarters|
- 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.
|Serving Size:||1/4 total recipe with Horseradish Sauce|
|Saturated Fat||15 g|
|Total Fat||56 g|
|Calories from Fat||82 %|
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