Mustard-Barbequed Quail with Vidalia Onion and Black-Eyed Pea Relish Recipe

Name: Mustard-Barbequed Quail with Vidalia Onion and Black-Eyed Pea Relish
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 pound spicy bulk sausage; 1/2 cup minced onion, preferably Vidalia; 1 tart apple, such as Granny Smith, peeled, cored and minced; 1/4 cup grainy mustard; 1/4 cup lemon juice; 3 cloves garlic, minced; 2 tablespoons teriyaki sauce; 2 tablespoons chopped fresh thyme, or 2 teaspoons dried; 1 teaspoon minced lemon zest; 2 teaspoons cracked black pepper; 1/2 teaspoon salt; 1/2 cup cooking oil; 12 quail; Vidalia Onion and Black-Eyed Pea Relish

Servings: persons

1/2 pound spicy bulk sausage
1/2 cup minced onion, preferably Vidalia
1 tart apple, such as Granny Smith, peeled, cored and minced
1/4 cup grainy mustard
1/4 cup lemon juice
3 cloves garlic, minced
2 tablespoons teriyaki sauce
2 tablespoons chopped fresh thyme, or 2 teaspoons dried
1 teaspoon minced lemon zest
2 teaspoons cracked black pepper
1/2 teaspoon salt
1/2 cup cooking oil
12 quail
Vidalia Onion and Black-Eyed Pea Relish

1
In a medium frying pan, cook the sausage and onion over moderately high heat, breaking up the meat with a fork, until the sausage is cooked through but not browned, about 4 minutes.
2
Stir in the apple and then pour off the fat.
3
Cool to room temperature.
4
Put the mustard in a food processor or blender and add the lemon juice, garlic, teriyaki sauce, thyme, lemon zest, pepper and salt.
5
With the motor running, add the oil in a thin stream.
6
Stuff the quail with the sausage, onion and apple mixture and put them in a large dish.
7
Cover the quail with the mustard sauce and let them marinate for 1 to 2 hours.
8
Heat the oven to 500.
9
Lift the quail out of the marinade but let any marinade that clings to the birds remain.
10
Arrange the quail on a rack in a broiling pan, taking care that they don't touch one another, and cook for 7 minutes.
11
Turn the pan and continue cooking until the quail are browned and crisp, about 7 minutes longer.
12
The meat should still be a bit pink.
13
To serve, spoon the black-eyed-pea relish in the center of six plates and top each serving with two of the quail.

317

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1/2 pound spicy bulk sausage, 1/2 cup minced onion, preferably Vidalia, 1 tart apple, such as Granny Smith, peeled, cored and minced, 1/4 cup grainy mustard, and more.

Yes, Mustard-Barbequed Quail with Vidalia Onion and Black-Eyed Pea Relish falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mustard-Barbequed Quail with Vidalia Onion and Black-Eyed Pea Relish

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