Cook and stir almonds in a small nonstick skillet for 1 to 2 minutes or until golden brown. Stir in raisins. Remove from heat; let stand 1 minute. Carefully stir in vinegar, sugar, salt, and pepper. Return to heat and cook and stir just until the sugar dissolves.
Drizzle oil over peppers and onion. Prick sausages with a fork. Grill vegetables and sausages on the rack of an uncovered grill directly over medium heat for 10 to 15 minutes or until no pink remains in the sausages and vegetables are tender, turning once.
Toss the vegetables with the almond mixture in the large bowl; spoon onto a serving platter. Place sausages on top. Makes 6 servings.
Make it a meal with deli potato salad and banana splits.