*  Exported from  MasterCook II  *
                        Chicken-And-Sausage Skewers
 Recipe By     : 
 Serving Size  : 6    Preparation Time :0:00
 Categories    : To Post
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2      Cloves        Garlic -- minced
    1      Tsp           Dijon Mustard
      1/4  C             Red Wine Vinegar
      1/2  Tsp           Dried Oregano -- crushed
      1/2  Tsp           Salt
      1/4  Tsp           Freshly Ground Pepper
      1/2  C             Mild Olive Oil
    1 1/2  Lb            Boneless Skinless Chicken Breasts -- cut in 1-inch
    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.
 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.
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