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1
Seasoning the quail (For the best flavor, do this step 12 to 24 hours in advance):
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2
If using whole quail, first cut off the feet at the knee joint and the head at the base of the neck.
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3
(You can double-wrap and freeze these meager trimmings for a future meat stock.)
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4
Season the quail evenly all over with salt, cover loosely, and refrigerate.
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5
Cooking the quail:
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6
Warm about 1/4 cup of the olive oil with the fennel seeds in a 3-quart saute pan over medium heat.
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7
Add the grapes.
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8
Stir regularly as the grapes sizzle and release their fruity aroma, until the skins begin to split and the grapes yield their juice.
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9
Cook uncovered, stirring occasionally until the grape sauce has a little body, 20 to 30 minutes.
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10
You should have about 2 cups.
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11
Taste.
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12
If the grapes are quite sweet, add a pinch of salt and/or a dribble of vinegar.
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13
Warm about 2 tablespoons olive oil in a 12-inch skillet over medium heat.
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14
Wipe the quail and sausages dry, then place in the pan.
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15
They should sizzle on contact.
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16
Brown the quail and sausages evenly, 3 to 4 minutes on each side.
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17
Reduce the heat, tilt the pan, trapping the quail and sausages behind tongs or a strainer, and pour off the excess fat.
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18
Add the grapes.
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19
They will seethe regally as they bubble up around the quail and sausagesa moment to look forward to when making this dish.
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20
Cover and cook over medium-low heat until firm, like a ripe peach, another 12 minutes or so, turning the quail and sausages a few times to ensure even cooking.
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21
Uncover and simmer to reduce the sauce to a rich, jammy consistency.
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22
Taste and correct with salt or vinegar.
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23
Serve immediately.
