Chicken-And-Sausage Skewers

Recipe Ingredients

2		Garlic - minced
1 teaspoon	5ml	Dijon mustard
1/4 cup	59ml	Red wine vinegar
1/2 teaspoon	2.5ml	Dried oregano - crushed
1/2 teaspoon	2.5ml	Salt
1/4 teaspoon	1.3ml	Freshly ground pepper
1/2 cup	118ml	Mild olive oil
1 1/2 lbs	681g / 24oz	Boneless skinless chicken breasts - cut in 1-inch
2 lbs	908g / 32oz	Mild link sausage - any kind

Recipe Instructions

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 combine thoroughly. Refrigerate for at least 2 hours or up to eight hours.

If using precooked sausage, cut the sausage into 3/4 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 3/4 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.

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

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