Recipe courtesy of Billy Bowman

Quail Stuffed with Sausage

  • Level: Intermediate
  • Total: 15 hr 15 min
  • Prep: 15 min
  • Inactive: 12 hr
  • Cook: 3 hr
  • Yield: 6 servings
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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

Directions

  1. In a large container, mix together the pineapple juice, orange juice, and honey. Marinate the quail in this mixture overnight, refrigerated.
  2. 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 Note

*Can be found at most supermarkets. 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.

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