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

1. 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. 2

   Stir in the apple and then pour off the fat.

3. 3

   Cool to room temperature.

4. 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. 5

   With the motor running, add the oil in a thin stream.

6. 6

   Stuff the quail with the sausage, onion and apple mixture and put them in a large dish.

7. 7

   Cover the quail with the mustard sauce and let them marinate for 1 to 2 hours.

8. 8

   Heat the oven to 500.

9. 9

   Lift the quail out of the marinade but let any marinade that clings to the birds remain.

10. 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. 11

    Turn the pan and continue cooking until the quail are browned and crisp, about 7 minutes longer.

12. 12

    The meat should still be a bit pink.

13. 13

    To serve, spoon the black-eyed-pea relish in the center of six plates and top each serving with two of the quail.

* Per serving · 4 servings · Values may vary.