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!
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 people
- 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.
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