QUAIL STUFFED WITH SAUSAGE

PREPARATION 60MIN

SERVES 4 SERVINGS

NIVEL INTERMEDIARY

INGREDIENTS

FOR THE QUAIL

• 04 whole quails

• Salt to taste

• Black pepper to taste

• 60g (03 tablespoons) butter

• 08 sage leaves

• ¼ cup chicken stock

• Juice of 1 lemon


FOR THE FILLING

• 500g skinless sausage

• Salt to taste

• 01 teaspoon chopped fresh sage

• 02 teaspoons powdered ginger

• 01 teaspoon sugar

• 01 teaspoon ground white pepper

• ½ teaspoon nutmeg

• ½ of breadcrumbs


FOR THE SIDE DISH

• 300g diced cooked cassava

• 300g diced cabotiá strawberries

• 30g (1 and ½ tablespoons) butter

• Nutmeg to taste

• Salt to taste

• Black pepper to taste


PREPARATION METHOD

Place the sausage in a frying pan and season with white pepper, ginger powder, nutmeg, sage and salt. When fried, remove from the heat, add the breadcrumbs, mix well and set aside. 

Season the quails with salt and black pepper. Stuff the quails with the sausage and tie the thighs together so they don't split open during cooking. 

Add the butter to a frying pan and, as soon as it is hot, place the quails on their sides to fry. When the quails are golden brown on both sides, remove them from the frying pan and place them on a baking sheet to bake for 30 minutes at 180ºC. 

In the same frying pan used to fry the quails, add the chicken stock, 8 sage leaves, the juice of 1 lemon and cook until reduced.

On a platter, add the cooked strawberry and cassava, and place the diced butter on top. Crush the two together, blending to create a puree. Then season with nutmeg, salt and pepper to taste.

When the quails are roasted, serve each one on top of the puree, with the sauce on top. 



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