Ep 11 - Quail Sausage
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
- Debone four quail halves. Cover with plastic wrap and using a rolling pin, gently flatten. Set aside.
- 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.
- 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.
- 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.
- 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.
- To serve, remove twine from quail sausage, slice, and layer on plate with egg yolk crème and a slice of candy beetroot.