Grilled Sausage With Snappy Onion Relish and Heavenly Indulgence

Source: Publix-Aprons

1 1/2 cups pre-diced onions
1/4 cup tangy balsamic vinaigrette
1/4 cup water
2 tablespoons light brown sugar
1/2 teaspoon rubbed sage
1 pound bratwurst or mild Italian sausage (thawed, if needed)
aluminum foil (optional)
1 tablespoon sour cream
4 Bakery Sweet Grain Steak Rolls

Preheat grill on medium heat. Combine onions, vinaigrette, water, brown sugar, and sage in medium saucepan over medium-high heat; bring to boil. Reduce heat to medium-low and cook 15–20 minutes until most of liquid evaporates, stirring occasionally.

Place sausage on grill, cover (using foil, if needed), and cook 15–20 minutes, turning occasionally, until browned and internal temperature reaches 160°F. Use a meat thermometer to accurately ensure doneness.

Stir sour cream into onion mixture. Serve sausage in rolls topped with warm onion relish.


Heavenly Indulgence

1 quart strawberries (rinsed)
5 kiwi fruit (rinsed)
1/4 cup strawberry syrup
1 (15-ounce) Bakery angel food cake
3 (4-ounce) cups vanilla pudding
pressurized whipped topping (optional)

Remove stems from strawberries and peel kiwi; cut both into bite-size pieces. Combine with strawberry syrup in medium bowl; mix thoroughly. Chill until ready to assemble dessert.

Remove cake from all packaging. Place cake on serving plate and split cake, using sharp knife, in half horizontally.

When ready to serve: spread pudding over bottom half of cake. Spoon half of strawberry mixture, reserving syrup, over pudding. Top with other half of cake. Spoon remaining strawberry mixture, including syrup, over top of cake. Serve with whipped topping. (Makes 8 servings.)