Quail Stuffed with Sausage

Total Time:
15 hr 15 min
Prep:
15 min
Inactive:
12 hr
Cook:
3 hr

Yield:
6 servings
Level:
Intermediate

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
  • * Can be found at most supermarkets
Directions

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.

Cook's Notes: The quail should not cook over direct heat because drippings could spark a fire and overcook them. The coals should be to 1 side of the grill, the quail to the other side. Billy Bowman prefers wet wood chips to give a smoked flavor.

Home Cook Recipe: A viewer or guest of the show, who may not be a professional cook, provided this recipe. The Food Network Kitchen have not tested this recipe and therefore cannot make representation as to the results.


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