Quaglia arrosto con salsicce

Roast quail stuffed with Italian sausages

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Preparation info
  • Serves

    4

    • Difficulty

      Medium

Appears in

By Tessa Kiros

Published 2003

  • About

This dish, consisting of a couple of quails served on soft potato cakes with the pan juices spooned over, looks and tastes quite splendid.

Ingredients

  • 8 free-range quail, cleaned, and insides removed
  • 4 Italian sausages, about 80 g (3 oz) each, skinned and crumbled
  • 8 garlic cloves

Method

Preheat the oven to 200°C (400°F/Gas 6). Rinse the quails in cold water and pat dry with kitchen paper. Rub a little salt and pepper into the cavity of each quail and sprinkle onto the outsides as well. Divide the sausage meat equally between the cavities. Add a whole garlic clove and