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.