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Grilled Chicken Sausages with Raspberry-Ginger Relish

Grilled Chicken Sausages with Raspberry-Ginger Relish

Get Ready

Servings: Serves 4

Prep Time: 20 minutes

Cook Time: 30 minutes

Ingredients: Add ingredients to List

1 red onion (Sausages and Vegetables)
2 medium summer squash (Sausages and Vegetables)
2 medium zucchini (Sausages and Vegetables)
vegetable cooking spray (Sausages and Vegetables)
4 Nature's Place Chicken Sweet Apple Sausages (Sausages and Vegetables)
1/4 tsp. salt (Sausages and Vegetables)
1/4 tsp. freshly ground black pepper (Sausages and Vegetables)
2 tsp. olive oil (Raspberry-Ginger Relish)
1/4 of a sweet onion (Raspberry-Ginger Relish)
1 tsp. grated fresh ginger (Raspberry-Ginger Relish)
1 (6 oz.) pkg. fresh raspberries (Raspberry-Ginger Relish)
1 tsp. balsamic vinegar (Raspberry-Ginger Relish)
1 tsp. light brown sugar (Raspberry-Ginger Relish)
1 tsp. Dijon mustard (Raspberry-Ginger Relish)

directions:

1. Preheat an outdoor grill. Alternatively, preheat a stovetop grill pan.
2. Trim ends from onion and cut into 1/3-inch-thick slices. Trim ends from summer squash and zucchini and cut into quarters. When grill is hot, coat the grill surface lightly with cooking spray and grill onions until well marked and tender, about 12 to 16 minutes, turning once. After turning the onions place squash and zucchini skin-side down on the grill. Grill until marked and tender, about 6 minutes total, turning once.
3. At the same time, place sausages on the grill, turning several times until well browned. With a sharp knife, split the sausages lengthwise without cutting all the way through, and cook, cut sides down, until cooked through, about 3 minutes.
4. While veggies and sausages grill, prepare the raspberry-ginger relish. Heat oil in a small saucepan over medium heat. Mince onion and add to saucepan with ginger. Sautee until onion is softened, about 3 minutes, stirring occasionally. Add raspberries, vinegar, sugar, and mustard and cook, mashing the berries lightly and stirring occasionally, about 3 minutes. Remove from heat.
5. Divide sausages and vegetables among 4 plates. Sprinkle vegetables with salt and pepper. Top sausages with reserved raspberryginger relish and serve.
Source: Hannaford fresh Magazine, July - August 2014

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Quantity Ingredients  
1 red onion (Sausages and Vegetables)  
2 medium summer squash (Sausages and Vegetables)  
2 medium zucchini (Sausages and Vegetables)  
vegetable cooking spray (Sausages and Vegetables)  
4 Nature's Place Chicken Sweet Apple Sausages (Sausages and Vegetables)  
1/4 tsp. salt (Sausages and Vegetables)  
1/4 tsp. freshly ground black pepper (Sausages and Vegetables)  
2 tsp. olive oil (Raspberry-Ginger Relish)  
1/4 of a sweet onion (Raspberry-Ginger Relish)  
1 tsp. grated fresh ginger (Raspberry-Ginger Relish)  
1 (6 oz.) pkg. fresh raspberries (Raspberry-Ginger Relish)  
1 tsp. balsamic vinegar (Raspberry-Ginger Relish)  
1 tsp. light brown sugar (Raspberry-Ginger Relish)  
1 tsp. Dijon mustard (Raspberry-Ginger Relish)  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 4
Base Nutrients
Calories n/a
Calories from Fat n/a
Total Fat n/a
Saturated Fat n/a
Cholesterol n/a
Sodium n/a
Total Carbohydrates n/a
Dietary Fiber n/a
Protein n/a
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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