Chicken-and-sausage Skewers

CATEGORY	CUISINE	TAG	YIELD
Meats		Post, To	6	Servings

INGREDIENTS

2		Cloves Garlic, minced
1	t	Dijon Mustard
1/4	c	Red Wine Vinegar
1/2	t	Dried Oregano, crushed
1/2	t	Salt
1/4	t	Freshly Ground Pepper
1/2	c	Mild Olive Oil
1 1/2	lb	Boneless Skinless Chicken
		Breasts cut in 1-inch
		pcs.
2	lb	Mild Link Sausage, any kind

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.  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@icanect.net> on Aug 01, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 276 Calories From Fat: 184 Total Fat: 20.7g Cholesterol: 48.7mg Sodium: 595mg Potassium: 256.2mg Carbohydrates: <1g Fiber: <1g Sugar: <1g Protein: 20.2g