Recipe courtesy of Billy Bowman
Quail Stuffed with Sausage
- Level: Intermediate
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 744
- Total Fat
- 35
- Saturated Fat
- 11
- Carbohydrates
- 79
- Dietary Fiber
- 1
- Sugar
- 70
- Protein
- 33
- Cholesterol
- 128
- Sodium
- 539
- Total: 15 hr 15 min
- Prep: 15 min
- Inactive: 12 hr
- Cook: 3 hr
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
- 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 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.