Grilled Veal Sausage and Onions Recipe
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Exquisite marsala sauce spooned over the grilled sausages, sweet peppers, and onions make guests think an Italian chef prepared the meal.
Ingredients
- 8 fully-cooked veal sausages (about 2 pounds)
- 3 tablespoons butter
- 2 cloves garlic, finely chopped
- 1 cup chicken broth plus 1 tablespoon
- 1/2 cup Marsala wine
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- 1-1/2 teaspoons chopped fresh thyme
- 2 large Vidalia, Maui or other sweet onions, cut into 1/2-inch-thick slices
- 2 large sweet red peppers, cored, seeded and cut lengthwise into 6 equal pieces
- 2 large green peppers, cored, seeded and cut lengthwise into 6 equal pieces
- 2 teaspoons cornstarch
- Prepare outdoor grill with hot coals, or heat gas grill to hot, or heat oven to broil. Grill or broil sausages 6 minutes on each side, or until internal temperature registers 145 degrees F on instant-read thermometer.
- Meanwhile, heat butter in small saucepan. Add garlic; cook over medium-low heat to soften, 3 minutes. Add 1 cup chicken broth, Marsala wine, salt and pepper; cook over high heat until slightly reduced, 5 minutes. Stir in thyme. Remove from heat.
- Reserve half of Marsala mixture. Brush onions and peppers with remaining mixture. Grill or broil until softened, about 8 minutes, turning vegetables over and brushing with mixture halfway through cooking.
- Stir cornstarch into the 1 tablespoon chicken broth in small cup. Bring reserved Marsala mixture to a boil in small saucepan. Stir in cornstarch mixture. Boil sauce for 1 minute. Remove saucepan from heat.
- Cut sausages into serving pieces. Arrange sausage, onions and peppers on platter. Drizzle Marsala sauce over top. Serve with orzo garnished with parsley, if desired.
- Calories 241, Total Fat 12 g, Saturated Fat 5 g, Cholesterol 134 mg, Sodium 757 mg, Carbohydrate 15 g, Fiber 12 g, Protein 20 g.
- Percent Daily Values are based on a 2,000 calorie diet
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