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MasterChef Australia

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Ep 11 - Quail Sausage

MasterChef Australia on TV ONE and TVNZ OnDemand

EP 11 Tracey Collins

Quail Sausage with quail egg crème and candy beetroot

Serves 4 – as an appetiser



4 x 170 gram quail, cut in half lengthwise

8 Melba toast

½ cup olive oil

4 baby leeks, finely sliced

2 teaspoons honey

2 quail egg yolks

½ teaspoon white vinegar

pulp of 1 x 8 gram finger lime

salt and pepper, to taste

candy beetroot, sliced, to serve


  1. Debone four quail halves. Cover with plastic wrap and using a rolling pin, gently flatten. Set aside.
  2. Remove skin, breast and thigh meat from remaining quail halves. Place in bowl of food processor with Melba toast and process to a mince. Transfer to a bowl.
  3. In a small frypan, heat 1 tablespoon olive oil and cook baby leeks and honey for 1 minute until softened. Remove from heat and add to mince. Season and mix well by hand. Divide mixture into 4 and lay on flattened quail and roll into a sausage shape to encase filling. Secure with twine.
  4. Heat 1 tablespoon olive oil in a medium frypan and cook sausage, turning, until skin is crisp and sausage cooked through, about 4 minutes. Set aside to rest.
  5. For the crème, combine quail egg yolks with vinegar and whisk for 1 minute until a little thickened. Gradually add remaining olive oil, whisking until thick and creamy. Stir in finger lime and season to taste.
  6. To serve, remove twine from quail sausage, slice, and layer on plate with egg yolk crème and a slice of candy beetroot.