Bbq quail over andouille pudding

4 servings

Ingredients

Quantity Ingredient
2 tablespoons Vegetable oil
1 pounds Andouille sausage, finely
Chopped
1 cup Chopped onions
½ cup Chopped celery
Salt
Freshly ground black pepper
2 tablespoons Chopped garlic
5 Eggs
1 cup Heavy cream
3 cups Milk
8 ounces Grated white cheddar cheese
½ cup Green onions, chopped
8 cups 1-inch cubed white bread
12 To 16 farm-raised quails,
Wings clipped and split down
The breast bone
1 Recipe of Sweet Barbecue
Sauce (recipe follows)
1 Recipe of Warm Haricots
Verts Relish (recipe
Follows)
1 tablespoon Finely chopped fresh
Parsley

Directions

Preheat the grill. In a large saute pan, heat 1 tablespoon of the oil. Add the sausage and render for about 3 to 4 minutes. Add the onions and celery. Season with salt and pepper. Continue to saute for 2 to 3 minutes. Stir in the garlic and remove from the heat. Set aside and cool. In a mixing bowl, whisk the eggs, cream and milk together. Add the bread. Fold in the sausage mixture and cheese.

Season with salt and pepper. Stir in the green onions. Preheat the oven to 375 degrees F. Pour the mixture into a greased large baking dish. Bake for 45 minutes or until golden brown on top. Remove from the oven and rest for 5 minutes before serving. Season both sides of the quail with salt and pepper. Brush both sides of the quail with ½ of the BBQ sauce. Place the quail on the hot grill, meat side down, and cook for 4 to 5 minutes on each side, basting the quail often. To serve, spoon a small pool of the sauce in the center of each plate. Mound the pudding in the center of each plate. Arrange two quails on top of the pudding. Arrange the Warm Haricots Verts Relish around the quail. Garnish with parsley.

Yields: 6 servings

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