roast quail with andouille sausage cream sauce on top of grits in a bowl

Roast Quail with Andouille Sausage Cream Sauce

Learn how to make this super easy roast quail with andouille sausage cream sauce in only 20 minutes!
Course Main Course
Cuisine American, Cajun/Creole
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
Calories 770kcal
Author Danielle Wolter


Roast Quail:

Cream Sauce:

  • 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


Roast Quail:

  • 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.

Cream Sauce:

  • 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.


Calories: 770kcal | Carbohydrates: 4g | Protein: 50g | Fat: 59g | Saturated Fat: 25g | Cholesterol: 278mg | Sodium: 528mg | Potassium: 671mg | Vitamin A: 2105IU | Vitamin C: 16.7mg | Calcium: 79mg | Iron: 9.4mg