The Local Palate Newsletter
Sign up to recieve news, updates, recipes, cocktails and web exclusives about food culture in the south

Share this article via email

Subscribe

Subscribe
Save 69% off of newsstand price now!

Subscribe to The Local Palate
Savor the South eNewsletter Subscribe Send as Gift Customer Service App Store Google Play

Sign up

Sign up to receive fresh recipes, gourmet getaway guides, and other tasty treats in your inbox.

Benton’s Sausage Stuffed Quail with Muddy Pond Sorghum BBQ Sauce and Country Store Fried Apples

Advertisement

Ingredients

Fried Apples

¼ cup Benton's bacon fat (can substitute butter)

6 Granny Smith apples, peeled, cored, and quartered

1 teaspoon lemon juice

¼ cup brown sugar

Pinch kosher salt

1 teaspoon ground cinnamon

1 pinch ground nutmeg

Muddy Pond Sorghum BBQ Sauce

1 tablespoon canola oil

¼ cup minced sweet onion

1 tablespoon tomato paste

½ cup cider vinegar

¼ cup orange juice

¼ cup Muddy Pond sorghum

2 tablespoons tomato ketchup

2 tablespoons yellow mustard

1 teaspoon garlic powder

1 teaspoon salt

Stuffed Quail

8 semi-boneless quail

½ pound Benton's sausage

Salt and pepper

1 tablespoon canola oil

Directions

Fried Apples

  1. In a large skillet, melt bacon drippings or butter. Spread the apples evenly over the skillet bottom.
  2. Sprinkle lemon juice over the apples, followed by brown sugar and salt. Cover and cook over low heat for 15 minutes, until apples are tender and juicy.
  3. Sprinkle with salt, cinnamon, and nutmeg.

Muddy Pond Sorghum BBQ Sauce

  1. Heat oil in a medium saucepan over medium heat. Add onion and sweat until tender but not colored, about 5 minutes.
  2. Add tomato paste and cook until starting to color, another 5 minutes.
  3. Add the remaining ingredients and bring to a boil. Reduce the heat to very low and simmer until the sauce thickens, up to 2 hours.

Stuffed Quail

  1. Stuff the cavity of each quail with 1 ounce of sausage. Chill in the refrigerator 10 minutes before cooking.
  2. Preheat oven to 350 degrees. Season quail all over with salt and pepper.
  3. Heat a cast iron pan over high heat until oil slides easily over pan. Sear quail, breast side down, for about 1 minute or until dark golden brown. Flip and cook an additional minute.
  4. Place on a rack-lined baking pan and repeat with remaining quail. Place quail in the preheated oven and cook until an internal temperature of 140 degrees. Note: Quail is juiciest when cooked to medium. If you’re concerned about a pink hue in your meat, quail is likely not going to be your cup of tea.

Assemble

  1. Divide apples among 4 dinner plates.
  2. Place 2 quail on top of and alongside apples and spoon over warm BBQ sauce. Serve immediately.
Print Recipe