Tuscan Grilled Chicken Sausage Sage Skewers Recipes

TUSCAN GRILLED CHICKEN, SAUSAGE & SAGE SKEWERS

Steps:

• Up to a day ahead and at least a couple of hours before serving, toss the chicken in a medium bowl with 2 Tbs. of the oil, the rosemary, 1 tsp. kosher salt, and 1/2 tsp. pepper.
• Heat a gas grill to medium or prepare a medium-hot charcoal fire. Divide the remaining 1/2 cup oil into two small bowls (one for grilling and one for serving). Alternately thread three pieces of sausage, three pieces of chicken, and four sage leaves onto each of six 12-inch metal skewers (or wooden skewers that have been soaked in water for 1/2 hour).
• Grill the skewers, covered, until one side is browned and has good grill marks, about 4 min. Brush with some of the rosemary-garlic oil, flip, and cook the other side until it, too, has good grill marks, about 4 min. Brush with more oil and flip again. Continue cooking, flipping, and brushing with oil until the sausage and chicken are both cooked through (check by slicing into a couple of the thicker pieces), about 10 min. more.
• Let cool for a couple of minutes and then arrange on a platter, drizzle on the remaining oil, and set out for guests to serve themselves.

ITALIAN STYLE SAUSAGE SKEWERS

Steps:

• Cook the sausage according to the directions on the package and cut it into 1-inch rounds. Cut the basil leaves lengthwise into thirds.
• Put an olive half about 1/3 of the way down onto a skewer. Then add 1 strip of basil, folding so it fits nicely on the skewer. Follow with 1 grape tomato and a round of sausage. Position everything on the end of the skewer so the skewer can stand up on its sausage end.

CHICKEN SAUSAGE SKEWERS

Steps:

• For the marinade: Whisk the oil, parsley, chives, soy sauce, garlic, lemon zest and pepper in a medium bowl.
• For the skewers: Alternating the vegetables and meat, thread 3 pieces each of sausage, zucchini and lemon, and 2 pieces each of fennel and bell pepper onto each skewer. Pour or brush the marinade over the skewers. Refrigerate for at least 1 hour until ready to grill.
• Preheat a gas or charcoal grill. Oil the grill with vegetable oil. Grill the skewers, turning occasionally, until the sausage is cooked through, 15 to 20 minutes.
• Arrange on a platter and serve.

CHICKEN AND SAUSAGE KABOBS

Steps:

• Mix dressing, sage and garlic. Reserve 1/3 cup dressing mixture. Pour remaining dressing mixture over chicken in shallow dish; turn to coat both sides of each piece. Refrigerate 1 hour to marinate.
• Remove chicken from marinade; discard marinade. Thread chicken alternately onto skewers with sausage and onions.
• Grill 12 to 14 min. or until chicken and sausage are done (165ºF), turning occasionally and brushing with the reserved dressing mixture.

ITALIAN SAUSAGES SKEWERS

Steps:

• Put sausages in a plate going in the microwave and poke them. Cover with plastic wrap leaving an open corner to let escape the steam and cook at high power for about 5 minutes or until not pink inside. (you can do this step in advance, let cool and cover. They will be good until the next day in the fridge.). Cut in slices of 1 1/2 inches of thickness.
• Meanwhile, in a bowl, mix oil, garlic, salt and pepper. On metal skewers or wood skewers previously soaked in water, thread sausages alternating with bread cubes and onions squares. Baste the skewers with the mixture of oil.
• Set the barbecue to medium heat. Put the skewers on an oil grill. Close the cover and cook about 10 minutes or until sausages are grilled and onions are tender (flip the skewers 3 times during the cooking time).

ITALIAN SAUSAGE AND PROVOLONE SKEWERS

Steps:

• Cut onion and peppers into 1-in. pieces; place in a large bowl. Add tomatoes, oil, pepper and salt; toss to coat. On 16 metal or soaked wooden skewers, alternately thread sausage and vegetables., Grill, covered, over medium heat 8-10 minutes or until sausage is heated through and vegetables are tender, turning occasionally. Remove kabobs from grill; thread one cheese cube onto each kabob.

TUSCAN CHICKEN AND SAUSAGE

Steps:

• Cut the chicken into 1½" cubes. Cut the sausage into similarly-sized pieces.
• In a skillet, heat the olive oil over medium-high heat until it shimmers. Working in batches, brown the chicken and sausage in the olive oil. Transfer to a crockpot as they are finished.
• Pour the wine into the skillet to deglaze, scraping up any browned bits on the bottom of the pan, then add to crockpot.
• Add the artichoke hearts, the onion, the peppers and the mushrooms to the crockpot. Add the herbs, and salt and pepper to taste. Add the chicken broth. Cover tightly and cook on low 8-10 hrs or high 3-4 hours.