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Name: Chicken-And-Sausage Skewers
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 6
Cuisine: American
Ingredients: 2 cloves Garlic minced; 1 teaspoon Dijon mustard; 1/4 cup Red wine vinegar; 1/2 teaspoon Dried Oregano crushed; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper freshly ground; 1/2 cup Mild Olive Oil; 1 1/2 lb Boneless Skinless Chicken; 2 lb Mild Link Sausage any kind

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INGREDIENTS

2 cloves Garlic ; minced
1 teaspoon Dijon mustard
1/4 cup Red wine vinegar
1/2 teaspoon Dried Oregano ; crushed
1/2 teaspoon Salt
1/4 teaspoon Black Pepper ; freshly ground
1/2 cup Mild Olive Oil
1 1/2 lb Boneless Skinless Chicken
2 lb Mild Link Sausage ; any kind

Servings

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 comine 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.

NOTES

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 on Aug 01, 1997

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Chicken-And-Sausage Skewers

2 cloves Garlic minced
1 teaspoon Dijon mustard
1/4 cup Red wine vinegar
1/2 teaspoon Dried Oregano crushed
1/2 teaspoon Salt
1/4 teaspoon Black Pepper freshly ground
1/2 cup Mild Olive Oil
1 1/2 lb Boneless Skinless Chicken
2 lb Mild Link Sausage any kind

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 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.

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Nutrition

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Serving Size: 1 Serving (293g)
Recipe Makes: 6 Servings

Calories: 648
Calories from Fat: 440 (68%)

Amt Per Serving		% DV

	Total Fat 48.9g	65 %
	Saturated Fat 9.2g	46 %
	Monounsaturated Fat 22g
	Polyunsanturated Fat 9.8g
Cholesterol 321.3mg		99 %
Sodium 982.6mg		34 %
Potassium 618.7mg		16 %
Total Carbohydrate 3g		1 %
	Dietary Fiber 0.1g	0 %
	Sugars, other 2.9g
Protein 47.7g		68 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 648

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