Mustard-Barbequed Quail with Vidalia Onion and Black-Eyed Pea Relish

• 1/2 pound spicy bulk sausage
• 1/2 cup minced onion, preferably Vidalia
• 1 tart apple, such as Granny Smith, peeled, cored and minced
• 1/4 cup grainy mustard
• 1/4 cup lemon juice
• 3 cloves garlic, minced
• 2 tablespoons teriyaki sauce
• 2 tablespoons chopped fresh thyme, or 2 teaspoons dried
• 1 teaspoon minced lemon zest
• 2 teaspoons cracked black pepper
• 1/2 teaspoon salt
• 1/2 cup cooking oil
• 12 quail
• Vidalia Onion and Black-Eyed Pea Relish

1. In a medium frying pan, cook the sausage and onion over moderately high heat, breaking up the meat with a fork, until the sausage is cooked through but not browned, about 4 minutes.
2. Stir in the apple and then pour off the fat.
3. Cool to room temperature.
4. Put the mustard in a food processor or blender and add the lemon juice, garlic, teriyaki sauce, thyme, lemon zest, pepper and salt.
5. With the motor running, add the oil in a thin stream.
6. Stuff the quail with the sausage, onion and apple mixture and put them in a large dish.
7. Cover the quail with the mustard sauce and let them marinate for 1 to 2 hours.
8. Heat the oven to 500.
9. Lift the quail out of the marinade but let any marinade that clings to the birds remain.
10. Arrange the quail on a rack in a broiling pan, taking care that they don't touch one another, and cook for 7 minutes.
11. Turn the pan and continue cooking until the quail are browned and crisp, about 7 minutes longer.
12. The meat should still be a bit pink.
13. To serve, spoon the black-eyed-pea relish in the center of six plates and top each serving with two of the quail.

sausage, onion, apple, grainy mustard, lemon juice, garlic, teriyaki sauce, fresh thyme, lemon zest, cracked black pepper, salt, cooking oil, quail, vidalia onion

Taken from www.foodandwine.com/recipes/mustard-barbequed-quail-with-vidalia-onion-and-black-eyed-pea-relish (may not work)