Recipe - Chicken And Sausage Brochettes

4 Italian sausages
One fourth cup Dry white wine
One fourth cup Dijon mustard
1 Clove (large) garlic;
crushed
2 tablespoon Olive oil
2 teaspoon Worcestershire sauce
One half teaspoon Dired thyme
One fourth teaspoon Salt
1/8 teaspoon Freshly ground black pepper
2 Whole boneless chicken
breasts; cut into chunks
2 small Zucchini; cut into
chunks
2 Red bell peppers; cut into
chunks

From: Patricia Williams PIE@TWC.EDU

Date: Fri, 19 Jul 1996 10:21:35 +0000
Cook sausages covered in a skillet of simmering water until cooked through,
about 15 minutes. Remove from pan and cut each into about 8 pieces.

Combine white wine with the next 7 ingredients. Whisk until ingredients are
thoroughly incorporated. Place chicken and sausage pieces in medium bowl,
pour marinade over, cover and refrigerate 4 hours or over night.

Remove meats from marinade, discarding marinade and skewer meats
alternately with vegetables on metal or bamboo skewers. If using bamboo,
soak in water for at least 30 minutes before using. Grill brochettes 610
minutes or until chicken is cooked through.

EATL Digest 18 July 96

From the EATL recipe list. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.