In a small non-stick skillet, toast almonds over medium heat for 1-2 minutes. Stir in raisins; remove from heat. Let stand for 1 minute. Add vinegar, sugar, salt and pepper. Return to medium-low heat, cook and stir until sugar is dissolved and set aside. Preheat gas grill to medium-low. If charcoal, allow it to burn until white ash has formed on coals. In a bowl, combine peppers and onion wedges. Drizzle with oil; toss to coat. Place sausages and vegetables on grill, and use tongs to turn often. Grill covered for 15-20 minutes or until cooked through and browned and vegetables are tender. While sausages and vegetables are grilling, brush polenta slices with Italian dressing. Carefully place on grill, grill for 2 minutes on each side or until lightly toasted. Remove vegetables from grill. Place in a large bowl, add prepared almond mixture; toss gently. On a large platter, arrange grilled sausages, vegetables and polenta. Serve.