Quails with Sausage Stuffing

For the quails, completely hollow them out inside, i.e. remove the bones without destroying the shape of the quails, remove the wings. (This way, the finished quail can simply be cut open like a roast.) Salt and pepper the quails and close the opening at the neck with toothpicks. Coat the inside with mustard.

Mix sausage stuffing with egg and stuff quails with it. Close openings again with toothpicks. Trim quail if necessary, tying into shape with kitchen twine.

Sauté all over in hot olive oil in an ovenproof pan. Add a little stock and roast in a preheated oven at 200 °C for 15-20 minutes until golden brown. Keep basting and add a little stock or water if necessary.

Allow the roasted quails to rest briefly while warm.

Toss prepared dumplings in hot butter. For the sauce, boil down the balsamic vinegar with stock, jus and bacon to 150 ml. Remove bacon slice, add roasting residue and assemble with cold butter (thicken, but do not boil anymore). Season to taste with salt.

Remove toothpicks from quails, cut in half lengthwise with a sharp knife and place on preheated plates. Pour the sauce over them and serve.

Preparation Tip:

The quail can also be stuffed without the laborious process of boning. The finished roasted quail is then cut lengthwise with a sharp knife (the thin bones are relatively easy to cut). This method of preparation is also suitable for poussins or pigeons. RECOMMENDATION: leaf spinach

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