Chicken-and-sausage skewers

6 Servings

Ingredients

Quantity Ingredient
2 Cloves Garlic; minced
1 teaspoon Dijon Mustard
¼ cup Red Wine Vinegar
½ teaspoon Dried Oregano; crushed
½ teaspoon Salt
¼ teaspoon Freshly Ground Pepper
½ cup Mild Olive Oil
1½ pounds Boneless Skinless Chicken Breasts, cut in 1-inch pcs.
2 pounds Mild Link Sausage; any kind

Directions

In a medium-size bowl, combine garlic, mustard, vinegar, oregano, salt and pepper. Slowly whisk in the olive oil. Pour the mixture into a large ziploc bag and add the chicken pieces. Close the bag and shake to comine thoroughly. Refrigerate for at least 2 hours or up to eight hours.

If using precooked sausage, cut the sausage into ¾ inch pieces and refrigerate until ready to use. If using fresh sausage, poach the sausages in simmering water for 20 to 25 minutes or until cooked through. Remove from the water and let cool, then cut into ¾ inch pieces and refrigerate until ready for use.

Prepare the grill. On one skewer thread a piece of chicken, then a piece of sausage (sideways, through the skin), then repeat, ending with a piece of chicken, until you have four pieces of sausage and four pieces of chicken.

Repeat with remaining chicken and sausage.

Cook on a well oiled grill over medium heat, about six minutes per side, until cooked through.

Makes 6 servings

Per serving: 413 calories, 36g prot., 1g carb., 28g fat, 114mg chol., 8g sat. fat, 847mg sodium.

Source: Food Section, The Palm Beach Post, Thursday, July 30, 1997. Wire service from the Washington Post.

Posted to MC-Recipe Digest V1 #702 by Bill Spalding <billspa@...> on Aug 01, 1997

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