Grilled Italian Sausages with Confetti Vegetable Relish


  • 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


  1. Prepare grill for cooking at medium temperature.
  2. 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.
  3. 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.
  4. Place buns, cut side down, on grill. Grill 30 to 60 seconds or until lightly toasted; keep warm.
  5. Chop reserved onion and bell peppers with Food Chopper.
  6. Combine onion, bell peppers and giardiniera relish in Small Batter Bowl; mix gently.
  7. 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.

Recipe credit: Pampered Chef

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