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Quail with Grapes and Sausage

Quail with Grapes and Sausage
Grapes grow in every region of Italy, so it is not surprising that they find their way into a number of savory dishes. In Sicily, pork loin is cooked with grapes and onions, while in Tuscany, tomatoes are baked with grapes. Another Tuscan use is in this classic preparation, which combines quail, pork sausages and wine grapes. If wine grapes are not available, substitute table grapes and add a bit of lemon juice to balance out the sweetness of the fruit.


  • 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


Rinse the quail and pat dry. Season with salt and pepper. Tuck the wing tips underneath the breasts. Stuff a sprig of rosemary inside each cavity, then tie the legs together with kitchen string.

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.
Serves 4.
Adapted from Williams-Sonoma Savoring Series, Savoring Italy, by Michele Scicolone (Time-Life Books, 1999).