- In a large skillet, melt bacon drippings or butter. Spread the apples evenly over the skillet bottom.
- 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.
- Sprinkle with salt, cinnamon, and nutmeg.
Muddy Pond Sorghum BBQ Sauce
- Heat oil in a medium saucepan over medium heat. Add onion and sweat until tender but not colored, about 5 minutes.
- Add tomato paste and cook until starting to color, another 5 minutes.
- 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.
- Stuff the cavity of each quail with 1 ounce of sausage. Chill in the refrigerator 10 minutes before cooking.
- Preheat oven to 350 degrees. Season quail all over with salt and pepper.
- 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.
- 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.
- Divide apples among 4 dinner plates.
- Place 2 quail on top of and alongside apples and spoon over warm BBQ sauce. Serve immediately.