Quail Sausage with Herbs de Provence

Transform your quail into something spectacular with this handcrafted preparation. Through traditional sausage making, you'll achieve perfectly seasoned links with authentic flavor that will impress even the most discerning palates.

Provençal technique meets American small game

Artisanal Charcuterie This preparation creates elegant sausages using traditional French herb blends, showcasing quail's delicate flavor in sophisticated charcuterie applications.

Ingredients (Makes 2-3 lbs sausage)

• 2.5 lbs quail meat (whole birds, deboned)
• 1 lb pork fatback, diced
• 2 tbsp kosher salt
• 1 tbsp herbs de Provence
• 1 tbsp white pepper, coarse ground
• 2 tsp garlic powder
• 1/2 cup dry white wine
• Natural sheep casings, soaked

Herbs de Provence Blend:

• 2 tbsp dried thyme
• 2 tbsp dried rosemary
• 2 tbsp dried oregano
• 1 tbsp dried lavender
• 1 tbsp dried sage

Traditional French Method

1. Meat Preparation: Keep everything ice cold throughout the process. Grind the meat with pork fat through a fine die for a delicate texture.

2. Seasoning Integration: Mix the ground meat with dried herbs de Provence and seasonings. Add wine gradually while mixing.

3. Test Cooking: Fry a small patty to taste for seasoning. Adjust the herbs, salt, and pepper as needed.

4. Casing and Linking: Stuff the mixture into sheep casings, which are more delicate. Twist into four-inch links for quail's smaller portions.

Storage: Refrigerate 3 days, freeze 4 months