2 bottles (12 ounces each) non-alcoholic beer
1 medium onion, cut into wedges
10-12 Italian sausages (about 3 pounds)
1 medium green bell pepper, cut into 4 wedges
1 medium red bell pepper, cut into 4 wedges
10-12 submarine or bratwurst rolls, split
1/2 cup mild Giardiniera relish in vegetable oil
1/4 cup Dijon mustard
Prepare grill for cooking at medium temperature. Combine non-alcoholic beer and onion in Family (12-in.) Skillet. Prick sausages several times. Place sausages in beer; bring to a boil. Reduce heat; cover and simmer 10-15 minutes or until sausages or no longer pink. Remove sausages from beer. Strain onion using small colander; discard beer. Reserve onion. Place sausages and bell peppers on grid of grill. Grill, covered, 4-6 minutes or until sausages are evenly browned and bell peppers are tender, turning occasionally. Remove sausages and bell peppers from grill; keep sausages warm. Place buns, cut side down, on grill. Grill 30-60 seconds or until lightly toasted; keep warm. Chop reserved onion and bell peppers with Food Chopper. Combine onion, bell peppers and Giardiniera relish in small bowl; mix gently. 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
