Ingredients
4 links smoked sausage (or your choice)
2 skinless chicken breasts
1 loaf French bread
12 -14 fresh bay leaves
extra virgin olive oil
salt
pepper
lemon juice
Method
Sources
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Earthy sage — brown butter, sausage, Thanksgiving stuffing
Sausage stuffer for charcuterie, forcemeat preparations
Adjustable stand — hold cookbook or tablet at eye level while cooking
Rotisserie attachment for Weber kettle — whole chicken, prime rib
Stand mixer attachment for grinding meat — sausage, burgers, forcemeat
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Preheat grill to medium-high heat. Take 4 links of skinless smoked sausage (I like Ekrich) and slice it on an angle. Cut up the chicken to about the same size pieces as the sausage. Cut the french bread loaf longways down the middle, then slice the same size as the chicken & sauasge too. Skewer the kabobs as follows: bread, sausage, bay leaf, chicken. Baste the kabobs with extra-virgin olive and season with salt and freshly ground black pepper. Place skewers on the hot grill and cook until golden brown, turning to get an even color all over. Baste with lemon juice as they cook.