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Quail Sausage Roll

Andrew will prepare Quail Sausage Rolls; his spin on what he says is a quintessential part of footy culture.



  • 1.

    Bone the quails completely, keeping each bird completely intact as you would for a galantine. Put aside.

  • 2.

    In a food processor, pulse the chicken a few times until a rough textured mince has been created.

  • 3.

    Add the garlic, thyme and egg white and quickly mix until properly incorporated.

  • 4.

    Remove from food processor to a bowl and fold in the cream.

  • 5.

    Season lightly with a little salt and freshly ground black pepper.

  • 6.

    In the middle of a large sheet of plastic wrap, place one of the boned quails, skin side down.

  • 7.

    Spoon some of the chicken mixture along the centre of the quail.

  • 8.

    Using the plastic wrap, roll the quail and its stuffing into a sausage like shape.

  • 9.

    The quail should completely enclose the stuffing, and the plastic wrap should completely enclose the quail.

  • 10.

    Tie both ends of the plastic wrap, and repeat the process for the other 3 quails.

  • 11.

    Poach the quails in water that is barely simmering for 15 minutes.

  • 12.

    Remove from the water and cool.

  • 13.

    Roll out the pastry to a thickness of 3mm on a bench lightly dusted with flour.

  • 14.

    Cut out shapes big enough to wrap around the quail sausage.

  • 15.

    Place a quail sausage at one end of the pastry and roll it up, sealing the join and ends with beaten egg.

  • 16.

    Repeat the process for the other quail sausages.

  • 17.

    Let the sausage rolls rest in the refrigerator for 15 minutes.

  • 18.

    Preheat oven to 220°C.

  • 19.

    Glaze rolls with beaten egg and bake for 5 minutes, then reduce oven to 200°C for a further 10 minutes until pastry is golden brown.

  • 20.

    Serve with your favourite chutney or BBQ sauce.

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Andrew Graham

Pinot Noir, Grenache and Red Blends are the best wines to pair with Quail Sausage Roll.


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