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Easy "Stuffed" Quail

3/17/2021

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Picture
Picture
1 Lb. ground pork sausage (we like a spicy Italian mix)
4 ea. Quail 
2 tsp. salt
1 Tb. pepper or favorite seasoning 
2 Tb. olive oil
  • Any oven safe pan will do, but we really like cooking quail in cast iron, both for the flavor and how it cooks. oil pan with 1 Tb. of the olive oil.
  • Preheat oven to 375*
  • Divide sausage up into oval patties, and place into pan equally distanced
  • Using kitchen scissors, cut along each side of the back bone of the quail from neck to rear to remove the spine. 
  • Rub remaining oil on quail skin, and sprinkle with salt & desired seasoning
  • Place each quail body over a sausage mound, tucking legs toward the center
  • Place dish into the oven and roast for 25-35 minutes until quail and sausage both register at 155* internal temp. remove from oven and let rest (it will keep cooking up to 165*)
  • Serve with your favorite side dishes... it was amazing with roasted spaghetti squash ;)
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