Sausage Stuffed Quail

IMG_0172_1 Photography by Jody Horton   |   Recipes and food styling by Jesse Griffiths

Serves 4

  • 4 semi-boneless quail
  • Salt and pepper
  • 4 TBSP butter
  • 8 sage leaves
  • ¼ Cup chicken stock
  • 1 lemon

Stuffing:

  • 10 oz. ground pork
  • 2 tsp salt
  • 2 tsp dried sage
  • 1 tsp dried ginger
  • 1 tsp sugar
  • 1 tsp ground white pepper
  • ½ tsp nutmeg
  • ¼ cup breadcrumbs

Season the quail with salt and pepper to taste.  Make the stuffing by mixing all of the ingredients together in a medium bowl.  Divide the stuffing into four portions and stuff each quail with some sausage, securing the quail with a toothpick.  Preheat the oven to 375 degrees.  In a large, oven-proof pan, heat the butter until hot, then add the quail, breast side down.  Brown the breasts for 5 minutes, then flip onto their backs and baste well with the butter.  Place in the oven and roast until the sausage if fully cooked, about 15-20 minutes.  Remove the pan from the oven and put the quail on a warm plate.  Place the pan over medium heat and add the sage leaves; cook for about 30 seconds, then add the chicken stock, stirring well and scraping the pan with a wooden spoon.  Squeeze the lemon into the pan and set aside.  Serve the quail on a bed of mashed potatoes, with the sauce poured over.