Quail Stuffed with Sausage

• 2 cans pineapple juice
• 1 can frozen orange juice, from concentrate
• 1 cup honey
• 6 quail, plucked and cleaned
• 1/2 pound ground hot sausage
• Everglades Seasoning*
• 6 strips bacon
• * Can be found at most supermarkets

1. In a large container, mix together the pineapple juice, orange juice, and honey.
2. Marinate the quail in this mixture overnight, refrigerated.
3. Stuff each marinated quail with a small rolled ball of the hot sausage.
4. Dust each quail lightly with Everglades Seasoning, then wrap each quail with a strip of bacon and secure with a toothpick.
5. Smoke the quail over indirect heat for 2 to 3 hours.
6. Cook's Notes: The quail should not cook over direct heat because drippings could spark a fire and overcook them.
7. The coals should be to 1 side of the grill, the quail to the other side.
8. Billy Bowman prefers wet wood chips to give a smoked flavor.

pineapple juice, orange juice, honey, quail, sausage, everglades seasoning, bacon

Taken from www.foodnetwork.com/recipes/quail-stuffed-with-sausage-recipe.html (may not work)