In a medium-size bowl, combine garlic, mustard, vinegar, oregano, salt and pepper. Slowly whisk in the olive oil. Pour the mixture into a large ziploc bag and add the chicken pieces. Close the bag and shake to comine thoroughly. Refrigerate for at least 2 hours or up to eight hours.

If using precooked sausage, cut the sausage into 3/4 inch pieces and refrigerate until ready to use. If using fresh sausage, poach the sausages in simmering water for 20 to 25 minutes or until cooked through. Remove from the water and let cool, then cut into 3/4 inch pieces and refrigerate until ready for use.

Prepare the grill. On one skewer thread a piece of chicken, then a piece of sausage (sideways, through the skin), then repeat, ending with a piece of chicken, until you have four pieces of sausage and four pieces of chicken. Repeat with remaining chicken and sausage.

Cook on a well oiled grill over medium heat, about six minutes per side, until cooked through.

Per serving: 413 calories, 36g prot., 1g carb., 28g fat, 114mg chol., 8g sat. Fat, 847mg sodium.

service from the Washington Post.