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Sausage, chicken and bread skewers

Time1 hour
YieldsMakes 12 skewers
Sausage, chicken and bread skewers
(Los Angeles Times)
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If you can find it, use lucanica, the rustic pork sausage so ancient it’s mentioned in Pliny’s Natural History. Otherwise, whatever sausage you favor will work just fine in this Italian-influenced “mixed grill on a stick.”

Serve this with arugula salad and lemon wedges.

If using bamboo skewers, soak them in cold water before assembling.

From the story: An ancient art

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1

Cut the chicken into pieces about 1 inch by 2 inches. Remove the crust from the bread and cut it into pieces about the same size. Place the bread in a bowl with 2 tablespoons of the olive oil and toss to coat.

2

Bruise 2 sage leaves and chop them. Combine the white wine, the remaining olive oil, sage, garlic, salt and pepper in a bowl. Add the chicken and marinate 30 minutes.

3

On an 8-inch-long bamboo or metal skewer, thread 2 pieces of chicken, a whole sage leaf, a piece of bread and a piece of sausage. Cook on the bottom shelf under the broiler for about 8 minutes or on the grill over a low charcoal fire for 15 to 20 minutes, until the sausage and chicken are cooked.

From Paul Bertolli, chef at Oliveto restaurant in Oakland.