Learn how to make this super easy roast quail with andouille sausage cream sauce in only 20 minutes!
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I don’t know about you guys, but eating little mini birds makes me happy.
Ok, I know that sounds absolutely awful. But how many of you have ever had a quail?
I mean, they are totally delicious. Juicy and flavorful, these things are so quick and easy to cook too.
A while back, I made the boyfriend these cornish games hens with andouille sausage cream sauce, and he was in heaven. But I never recreated the dish. And I think it makes him sad.
So, I decided to try these roast quail with andouille sausage cream sauce.
They were a hit.
If there is something the boyfriend loves, it’s food he can eat with his hands. Without me yelling at him.
So these roast quail with andouille sausage cream sauce were perfect.
Buy your ingredients here (includes Amazon affiliate links – I receive a small commission if you buy through these links):
How to roast a quail
It’s easy guys. First off, you need to find quail. If you have a good grocery store, they may have them there, though I’ve had no luck at mine. Try your local butcher or specialty store. I actually get mine at the Asian market.
I love the Asian market. I feel like I can find any cut of meat there I could ever imagine. It’s like my amusement park.
Anyway, once you have your quail, you’ll want to rinse them off and pat them dry with paper towels.
And now for the best part.
Rub them all over with bacon grease. That’s right. Dig your hands right in. Get in all those crevices.
If you don’t have bacon grease, butter works well too.
And then we season the little birds. In this case we’re going to use Cajun seasoning, but in the future, use whatever seasoning strikes your fancy.
And roasting is easy. Throw them in a 500 degree oven and cook for 12-15 minutes. This will depend on the size of your quail. Larger quail will obviously need a little longer to cook. The internal temperature should be 155 degrees.
I’m the worst at meat thermometers though. I cook mine for about 13-14 minutes, and it typically works. But to be safe, use a thermometer.
Let the quail rest for about 10-15 minutes and you’re ready to go.
Seriously guys, that’s it. Super easy right?
the roast quail with andouille sausage cream sauce
While your quail is roasting, you can make your andouille sausage cream sauce.
This stuff makes the dish. It’s my favorite sauce ever.
You could also call it a gravy.
Delicious morsels of caramelized andouille sausage with garlic, onions and cream….oh my.
Plus, another easy recipe. By the time your quail is done roasting, the sauce should be finished and you’re ready to eat.
All in about 20 minutes.
Does it get any better than that?
Note to self…go to the Asian market during lunch today to get more quail…need more quail…
And don’t forget to try these other amazing cajun recipes:
- 8 quail
- 1-2 tbsp. butter or bacon grease softened
- 1-2 tsp. Cajun seasoning
- 4 oz. andouille sausage diced
- 1/4 onion diced
- 2 garlic cloves diced
- 1/2 tsp. black pepper
- 1/2 cup chicken broth
- 1/4 cup white wine
- 1 cup heavy cream
- Rinse the quail and pat dry. Rub with bacon grease or butter and place in a roasting pan. Season with Cajun seasoning.
- Roast at 500 degrees for 12-15 minutes, or until internal temperature has reached 155 degrees. Let rest for 10-15 minutes.
- Heat the andouille sausage in a skillet over medium heat. Saute until browned.
- Add the onion and garlic and cook until soft.
- Deg-laze the pan with the white wine. Add the chicken broth and bring to a simmer.
- Add the cream and bring to s simmer. Continue to simmer until reduced to desired thickness (2-5 minutes). Remove from heat and serve over quail.