Marinated Italian Sausage and Peppers
Posted by Solitary Dancer on December 9, 2007
Marinated Italian Sausage and Peppers
by the Editors of Easy Home Cooking Magazine
Yield: Makes 4 servings
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 follows)
Preparation:
1. 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.
2. Prepare Horseradish-Mustard Spread; set aside. Prepare grill for direct cooking. Drain sausages, onion and bell pepper; reserve marinade.
3. 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.
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
Horseradish-Mustard Spread
Yield: Makes about 1/2 cup
Ingredients:
3 tablespoons mayonnaise
1 tablespoon chopped fresh parsley
1tablespoon prepared horseradish
1 tablespoon Dijon mustard
2 teaspoons garlic powder
1 teaspoon black pepper
Preparation:
1. Combine all ingredients in small bowl; mix well.
Nutritional Information:
Serving Size: 2 tablespoons
Sodium 158 mg
Protein <1 g
Fiber <1 g
Carbohydrate 2 g
Cholesterol 4 mg
Saturated Fat 1 g
Total Fat 8 g
Calories from Fat 87 %
Calories 86
Dietary Exchange:
Fat 2
