Quail with Grapes and Sausage
- 4 quail
- Salt and freshly ground pepper, to taste
- 4 fresh rosemary sprigs, plus more for garnish
- 2 Tbs. olive oil
- 4 mild pork sausages
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 lb. white wine grapes (about 3 cups), stems
In a large fry pan over medium heat, warm the olive oil. Add the sausages and quail and cook, turning frequently, until the meats are browned on all sides, about 15 minutes.
Add the wine and simmer for 1 minute. Add the stock and bring to a simmer. Reduce the heat to low, cover and cook, turning the sausages and quail occasionally, until the quail are tender, 25 to 30 minutes.
Add the grapes to the pan and cook until hot and slightly collapsed, about 5 minutes. Transfer the quail and sausages to a warmed serving dish. Using a slotted spoon, scatter the grapes over the meats. If the liquid in the pan is thin, increase the heat to high and reduce until thickened and syrupy. Pour the juices over the meats, garnish with rosemary sprigs and serve immediately.