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Grilled Chicken and Sausage Skewers with Herbed Vinaigrette Recipe

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This recipe for Grilled Chicken and Sausage Skewers with Herbed Vinaigrette, by , is from The Thrasher Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Dorothy Thrasher-Smith
Added: Friday, May 29, 2009

Category:
Category:

Ingredients:  
Ingredients:  
8 hot Italian sausages
1 cup olive oil
1/3 cup fresh lemon juice
1/4 cup red wine vinegar
3 large garlic cloves, minced
1/8 cup Dijon mustard
1/8 cup Herbes de Provence (combination of dried thyme, basil, savory and fennel seeds)
1/2 tsp salt
1/2 tsp pepper
8 boneless chicken thighs 8 boneless chicken breasts 2 lemons, thinly sliced
16 bay leaves
1 lb day old French bread

Directions:
Directions:
Cut French bread loaf into 1 inch thick slices. Places sausages in large saucepan. Add enough cold water to cover. Cover partially and simmer sausages until firm about 12 minutes. Drain and cool. Cut sausages into chunks.
Mix oil, lemon juice, vinegar, garlic, mustard, herbs, salt and pepper in large shallow bowl or ziplock bag. Cut chicken into chucks. Place chicken and sausages in shallow dish or bag. Add lemon slices and bay leaves. Turn chicken and sausages to coat. Let marinade 1 to 2 hours.
Prepare barbecue. Remove chicken, sausages, lemon and bay leaves from marinade. Discard marinade for basting. Thread bread, chicken, sausages, lemon slices and bay leaves alternately on skewers. Grill until chicken is cooked through, turning and basting occasionally, about 15 minutes.

Number Of Servings:
Number Of Servings:
8 +
Preparation Time:
Preparation Time:
2 hours
Personal Notes:
Personal Notes:
The bread will become somewhat blackened but try not to burn. Bread has good flavor so don't be afraid to eat if dark.

 

 

 

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