Exquisite marsala sauce spooned over the grilled sausages, sweet peppers, and onions make guests think an Italian chef prepared the meal.




  • 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°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.

Nutrition Facts

241 calories; 12 g total fat; 134 mg cholesterol; 757 mg sodium. 15 g carbohydrates; 20 g protein;