Quail + pig’s trotter sausage in vine leaves with iceberg lettuce

There are very few dishes that can be called totally new; most dishes have been inspired by an earlier dish in some way. And this sausage has evolved over many years, from my days at Berowra Waters Inn and then at Bennelong, to this incarnation with the Greek touch of vine leaves, which became a signature dish at MG Garage. This recipe assumes you will use whole quail, but you can ask your poultry supplier to bone them for you.