Marinate hot Italian sausages and chicken thighs in lemon vinaigrette, then thread onto skewers and grill.
One summer evening during college, I made this dish poolside at my apartment. We swam and ate sausages in the late sunshine, and enjoyed the momentary freedom from homework and our jobs.
- 8 hot Italian sausages
- 2 cups olive oil
- 2/3 cup fresh lemon juice
- 1/2 cup red wine vinegar
- 6 large cloves garlic, minced
- 1/4 cup Dijon mustard
- 1/4 cup herbes de Province*
- 1 tsp. salt
- 1 tsp. pepper
- 8 boneless chicken thighs with skin, cut crosswise in half
- 8 boneless chicken breast halves with skin, cut crosswise in half
- 2 lemons, thinly sliced
- 16 bay leaves
- 1 1-lb. day-old French bread loaf, cut into 1-inch-thick slices
* A dried herb mixture available at specialty foods stores and some supermarkets. Or use a combination of dried thyme, basil, savory and fennel seeds.
Place 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 crosswise in half.
Mix oil, lemon juice, vinegar, garlic, mustard, herbes de Province, salt and pepper in large bowl. Place chicken and sausages in large shallow dish. Pour half of vinaigrette over (reserve remaining vinaigrette for basting). Add lemon slices and bay leaves. Turn chicken and sausages to coat. Let stand 1 to 2 hours.
Prepare barbecue (medium-high heat). Remove chicken, sausages, lemons and bay leaf from marinade. Discard marinade. Thread bread, chicken, sausages, lemon slices and bay leaves alternately on skewers. Grill until chicken is cooked through, turning and basting occasionally with reserved vinaigrette, about 15 minutes. Transfer to platter and serve.