Yield: 4 Servings
|4 \N||Italian sausages|
|¼ cup||Dry white wine|
|¼ cup||Dijon mustard|
|1 \N||Clove (large) garlic; crushed|
|2 tablespoons||Olive oil|
|2 teaspoons||Worcestershire sauce|
|½ teaspoon||Dired thyme|
|⅛ teaspoon||Freshly ground black pepper|
|2 \N||Whole boneless chicken breasts; cut into chunks|
|2 smalls||Zucchini; cut into chunks|
|2 \N||Red bell peppers; cut into chunks|
From: Patricia Williams <PIE@...> 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 6-10 minutes or until chicken is cooked through.
EAT-L Digest 18 July 96
From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, .