Grilled Poached Sausages with Roasted Peppers and Onions

Name: Grilled Poached Sausages with Roasted Peppers and Onions
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters balsamic vinegar; 118 milliliters freshly chopped basil leaves; 2 pints cherry tomatoes; 10 garlic cloves; 8 Italian sausages; 237 milliliters extra-virgin olive oil; 4 serrano chile peppers or jalepeno peppers; 8 servings Gray salt and freshly ground black pepper; 6 yellow onions; 6 yellow peppers

Need a gluten free, dairy free, and primal main course? Grilled Poached Sausages with Roasted Peppers and Onions could be an amazing recipe to try. This recipe makes 8 servings with 515 calories, 20g of protein, and 38g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes roughly 1 hour and 55 minutes. It can be enjoyed any time, but it is especially good for The Fourth Of July. If you have peppers, onions, gray salt and pepper, and a few other ingredients on hand, you can make it.

Instructions

Watch how to make this recipe.

Preheat oven to 325 degrees F.

Equipment you will use

Oven

Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame.

Ingredients you will need

Sausage

Water

Equipment you will use

Pot

Let sausages sit in water until water has cooled to room temperature.

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Sausage

Water

Remove sausages from water and reserve until ready to grill.

Ingredients you will need

Sausage

Water

Equipment you will use

Grill

Halve the cherry tomatoes. Seed and slice the peppers into julienne, peel and slice the onions, soup style. Thinly slice the serrano peppers, and the garlic cloves. In a large mixing bowl toss all of the vegetables together with the balsamic vinegar, olive oil, salt and pepper.

Ingredients you will need

Balsamic Vinegar