Grilled Italian Sausages with Confetti Vegetable Relish

Source: The Pampered Chef

2 (12 ounce) bottles non-alcoholic beer
1 medium onion, cut into wedges
10 to 12 Italian sausages (about 3 pound)
1 medium green bell pepper, cut into 4 wedges
1 medium red bell pepper, cut into 4 wedges
10 to 12 submarine or bratwurst rolls, split
1/2 cup mild giardiniera relish in vegetable oil
1/4 cup Dijon mustard

Prepare grill for cooking at medium temperature.

Combine non-alcoholic beer and onion in Family (12-inch) Skillet. Prick sausages several times. Place sausages in beer; bring to a boil. Reduce heat; cover and simmer 10 to 15 minutes or until sausages or no longer pink. Remove sausages from beer. Strain onion using small Colander; discard beer. Reserve onion.

Place sausages and bell peppers on grid of grill. Grill, covered, 4 to 6 minutes or until sausages are evenly browned and bell peppers are tender, turning occasionally with Barbecue Tongs. Remove sausages and bell peppers from grill; keep sausages warm. Place buns, cut side down, on grill. Grill 30 to 60 seconds or until lightly toasted; keep warm. Chop reserved onion and bell peppers with Food Chopper. Combine onion, bell peppers and giardiniera relish in Small Batter Bowl; mix gently. Place sausages in buns. Top with vegetable relish and mustard.

Yield: 10-12 servings

Nutrients per serving: (1 sandwich): Calories 440, Total Fat 22 g, Saturated Fat 9 g, Cholesterol 50 mg, Carbohydrate 38 g, Protein 21 g, Sodium 1130 mg, Fiber 3 g

Cook's Tips: Giardiniera relish is a jarred condiment that has a mixture of finely chopped vegetables, Italian spices, vinegar and oil. It can be found in the Italian foods section or deli department of your supermarket.