Quail Stuffed With Sausage Recipes

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.

Steps:

• Preheat the oven to 400 degrees F.
• Lay the quail skin side down on a baking sheet and season lightly with 1 tablespoon of the Creole seasoning. Insert 1 portion of the mushroom stuffing into the cavity of each quail and wrap the bird around it. Replace each bird on the baking sheet, breast side up. Brush the butter over the quails and season with the remaining tablespoon of Creole seasoning.
• Roast until the birds are tender and golden brown, 25 minutes. Remove from the oven and serve 2 quails per person. Serve with Truffle Sauce.
• Heat the oil in a large, heavy skillet over medium-high heat. Add the shallots and garlic, and cook, stirring, for 30 seconds. Add the mushrooms, salt, and pepper, and cook, stirring, until the mushrooms are wilted and begin to caramelize. Add the wine and cook, stirring to deglaze the pan and until the liquid has almost all evaporated, about 5 minutes. Remove from the heat and transfer the mushrooms to the bowl of a food processor. Add the cheese, bread crumbs, parsley, basil, and oregano, and process on high speed to a thick paste.
• Transfer to a bowl and divide into 8 equal portions. With your hands, pack each portion into a tight ball. Set aside until ready to stuff the quail.
• In a mixing bowl, mix the butter and truffle oil together. Place the butter on plastic wrap, form a log and wrap tightly. Refrigerate until firm. In a saucepan, combine the white wine, shallots and garlic. Season with salt and white pepper. Bring the liquid to a boil and cook for 3 minutes. Stir in the cream and cook for 1 minute. Cut the butter into 1-inch pieces. Reduce the heat to medium-low and whisk in the butter, 1 piece at a time. Reduce the heat to low and keep the sauce warm. Garnish with shaved truffles and chives.

Steps:

• Preheat oven to 425 degrees F.
• Place the bread on a rimmed baking sheet and drizzle with olive oil and salt. Toast for 5 to 8 minutes, until crisp. Transfer to a large bowl.
• In a heavy-bottomed skillet over medium-high heat, heat the butter until it's melted and foamy. Add the onion, carrot, celery and garlic and cook, stirring, until the vegetables are tender, about 10 minutes. Stir in the parsley, sage and chicken stock. Season with salt and pepper. Add the toasted bread and toss to combine. If you need more liquid for the bread, add more chicken stock 1/4 cup at a time. Remove pan from heat and allow to cool to room temperature
• Preheat the oven to 350 degrees F.
• Once the stuffing is cool, wear kitchen rubber gloves to stuff the cavity of the quails with about 1 cup of stuffing per quail. Place the remaining stuffing on the bottom of a roasting pan or large cast-iron skillet. Season the quail with salt and pepper and rest on top of the stuffing. Roast the quail for 15 to 20 minutes or until juices run clear when you pierce the skin. Serve right away.

Steps:

• Put quail on a flat surface and sprinkle cavity of each with salt and pepper and a pinch of file powder.
• Put rice in a bowl and add salt, pepper and a pinch of file powder.
• Open up cavity of each quail and spoon 2 level tablespoons of rice in. Place one slice sausage and one oyster on the layer of rice. Spoon 2 more tablespoons rice into each cavity, pressing down with fingers. Press all around openings of cavities to seal.
• Arrange quail breast up and close together in one layer in a baking dish. Sprinkle breasts with salt, pepper and a pinch of file powder. Spoon 1 tablespoon of the melted butter on top of each quail.
• Combine onion, green pepper, celery and garlic in a mixing bowl and set aside.
• Bring enough water to boil in a saucepan to cover four remaining slices of sausage. Add sausage slices and simmer gently about 10 minutes. Drain and set aside.
• Heat the oil in a wide, heavy skillet and add the flour, stirring rapidly all around bottom with a wire whisk. Cook, stirring constantly, until flour turns light caramel in color. Reduce heat and continue stirring. Pay strict attention to the color, which will now deepen rapidly. The flour, when ready, should be dark brown; it should not blacken. Total cooking time is about 6 minutes.
• Immediately add onion mixture and continue stirring vigorously 3 to 4 minutes. Add broth while stirring rapidly. Bring to boil and cook, stirring, about 3 minutes. Add the oyster liquor, bay leaves and thyme sprigs and let simmer about 35 minutes. Be sure to scrape bottom of pan to prevent sticking and lumping.
• Meanwhile, preheat oven to 450 degrees.
• Place quail in oven and bake 30 minutes or until breasts are nicely browned.
• Carefully transfer quail to the simmering liquid and continue cooking 5 minutes. Remove bay leaves. Serve one quail and one slice of sausage with equal amounts of the gumbo liquid in four soup bowls.

Steps:

• Preheat the oven broiler.
• In a bowl, mix the pork, parsley, carrots, celery, garlic, bread crumbs, and pepper.
• Arrange the quail in a baking dish. Separate the skin from the breast of each quail, and stuff with equal amounts of the stuffing mixture. Brush with bacon drippings.
• Broil the quail 7 minutes on each side in the preheated oven, or to a minimum internal temperature of 180 degrees F (85 degrees C).