Grilled Poached Sausages with Roasted Peppers and Onions
Grilled Poached Sausages with Roasted Peppers and Onions requires roughly 1 hour and 55 minutes from start to finish. This gluten free, dairy free, and primal recipe serves 8. This main course has 515 calories, 20g of protein, and 38g of fat per serving. A mixture of balsamic vinegar, onions, gray salt and pepper, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the balsamic vinegar you could follow this main course with the Skinny Strawberry Ice Cream as a dessert. The Fourth Of July will be even more special with this recipe.
Instructions
Watch how to make this recipe.
Preheat oven to 325 degrees F.
Fill a medium pot halfway with cold water and add sausages. Bring to a boil and shut off the flame.
Let sausages sit in water until water has cooled to room temperature.
Remove sausages from water and reserve until ready to 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.
Pour the mix onto a large oven tray and bake for about 1 hour stirring occasionally so that it cooks evenly.
Remove from oven when vegetables are fully cooked and lightly browned.
Let cool slightly and stir in chopped basil.
Grill the poached sausages over a medium-high heat until nicely caramelized.