Marinate the chicken up to a day ahead in a medium bowl with 2 tablespoons of the Enrico Formella Rosemary/Basil Olive Oil, 1 teaspoon of sea-salt, and 1/2 teaspoon of pepper. Set the grill on medium heat.
Thread the chicken, sausage, and sage leaves onto 6-12" skewers. Grill the skewers, covered until one side is browned and has good grill marks, about 4 minutes. Brush with Enrico Formella Rosemary/Basil Olive Oil, flip and cook the other side. Continue cooking, flipping until sausage and chicken are both cooked through (check by slicing into a couple of the thicker pieces).
Let cool for a couple of minutes and then arrange on a platter, drizzle with Enrico Formella Rosemary/Basil Olive Oil.
Now you can eliminate the chore of having fresh herbs on hand; our blend of Extra Virgin Olive Oil and fresh rosemary and basil comes in one convenient quick step.