Quaglia arrosto con salsicce

Name: Quaglia arrosto con salsicce (Roast quail stuffed with Italian sausages)
Yield: Serves 4
Cuisine: Italian
Ingredients: 7 tablespoons olive oil; 8 free-range quail, cleaned, and insides removed; 250 ml (1 cup) vegetable stock; 125 ml (½ cup) white wine; about 12 sage leaves; 4 Italian sausages, about 80 g (3 oz) each, skinned and crumbled; 8 garlic cloves, peeled

Roast quail stuffed with Italian sausages

Preparation info

Serves
4

Difficulty
Medium

Appears in

Twelve

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

Europe
Italy
Main course
Stew
March
Mediterranean
Tuscany

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