Quail Sausage with Herbs de Provence

1. Meat Preparation:

   • Keep all ingredients very cold throughout
   • Grind quail and fat through fine plate
   • Chill mixture between grinding steps

2. Seasoning Integration:

   • Mix ground meat with all seasonings
   • Add wine gradually while mixing
   • Mix until mixture becomes sticky

3. Test Cooking:

   • Form small patty, cook to test seasoning
   • Adjust herbs, salt, pepper as needed
   • Mixture should be aromatic and well-balanced

4. Casing and Linking:

   • Stuff mixture into sheep casings
   • Twist into 4" links for elegant portions
   • Hang overnight in refrigerator

Applications: Canapés, breakfast, pasta dishes