Best Sausage Stuffed Quail Recipes

SAUSAGE STUFFED QUAIL

Sausage Stuffed Quail image

Provided by Anne Burrell

Time 45m

Yield 4 servings as an appetizer, 2 as an entree

Number Of Ingredients 15

Ingredients

4 slices bacon
1/2 cup dry port wine
1 1/2 cups chicken stock
3 cups baby arugula, washed and dried
Pinch crushed red pepper
Kosher salt
Extra-virgin olive oil
1/4 fennel bulb, cut into 1/4-inch dice
1/4 onion, cut into 1/4-inch dice
1/2 pound bulk fennel sausage
1/2 cup breadcrumbs
1/4 cup grated Parmigiano
1 egg
1/2 bunch fresh Italian parsley, finely chopped
4 semi-boneless quail, wingtips removed

Steps:

Coat a large saute pan lightly with olive oil. Toss in the fennel, onions and crushed red pepper. Season with salt and bring the pan to a medium-high heat. Cook the onions and fennel until they are soft and wilted but don't have any color, 7 to 8 minutes. Turn off the heat and let them cool.
In a bowl, combine the sausage, breadcrumbs, Parmigiano, egg, parsley and cooked onions and fennel. Mix well to combine.
Divide the stuffing among the 4 quail. Press each quail to lightly flatten and evenly disperse the stuffing. Wrap each quail with a bacon slice and secure the bacon with a toothpick. Tie the quail's legs together with butcher's twine (otherwise they will look like road kill).
Preheat the oven to 350 degrees F.
Coat a large saute pan with olive oil and bring the pan to a medium-high heat. Sprinkle the quail with salt and add it to the pan. Brown them really well on each side, 3 to 4 minutes. When the quail are brown on both sides, transfer the quail to a baking sheet and put them in the oven for 5 to 7 minutes. Remove from the oven, remove the toothpicks and reserve the quail.
Meanwhile, ditch the fat from the pan and add the port wine. Cook the wine over medium heat until it has reduced by half. Add 3/4 cup chicken stock, season with salt and reduce by half. Add the remaining chicken stock and reduce it by about three-quarters, or until it seems a little bit thickened. Taste and adjust the seasoning.
Divide the arugula among 4 serving plates. Place a quail on each pile of arugula and spoon some of the sauce on the quail and the arugula. Serve immediately.

QUAIL STUFFED WITH SAUSAGE

Quail Stuffed with Sausage image

Provided by Food Network

Categories main-dish

Time 15h15m

Yield 6 servings

Number Of Ingredients 7

Ingredients

2 cans pineapple juice
1 can frozen orange juice, from concentrate
1 cup honey
6 quail, plucked and cleaned
1/2 pound ground hot sausage
Everglades Seasoning*
6 strips bacon

Steps:

In a large container, mix together the pineapple juice, orange juice, and honey. Marinate the quail in this mixture overnight, refrigerated.
Stuff each marinated quail with a small rolled ball of the hot sausage. Dust each quail lightly with Everglades Seasoning, then wrap each quail with a strip of bacon and secure with a toothpick. Smoke the quail over indirect heat for 2 to 3 hours.