In a small nonstick skillet cook and stir almonds for 1 to 2 minutes or until golden. Stir in raisins. Remove from heat. Let stand for 1 minute. Carefully stir in vinegar, sugar, salt, and black pepper. Cook and stir just until sugar is dissolved. Set aside.
In a large bowl combine sweet pepper strips and onion wedges. Drizzle with oil; toss gently to coat. Prick sausages several times with a fork.
For a charcoal grill, grill sausages and vegetables on the rack of an uncovered grill directly over medium coals for 10 to 15 minutes or until sausages are no longer pink and juices run clear (160 degrees F) and vegetables are tender, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place sausages and vegetables on grill rack over heat. Cover and grill as directed.)
While sausages and vegetables are grilling, brush cut sides of buns with salad dressing. Add buns, cut sides down, to grill. Grill about 1 minute or until toasted.
Return vegetables to the large bowl. Add almond mixture; toss gently to coat. Serve sausages and vegetable mixture in toasted buns.