Recipe courtesy of Emeril Lagasse
6 servings


  • 2 tablespoons vegetable oil
  • 1 pound andouille sausage, finely chopped
  • 1 cup chopped onions
  • 1/2 cup chopped celery
  • Salt
  • Freshly ground black pepper
  • 2 tablespoons chopped garlic
  • 5 eggs
  • 1 cup heavy cream
  • 3 cups milk
  • 8 ounces grated white cheddar cheese
  • 1/2 cup green onions, chopped
  • 8 cups 1-inch cubed white bread
  • 12 to 16 farm-raised quails, wings clipped and split down the breast bone
  • 1 recipe of Sweet Barbecue Sauce (recipe follows)
  • 1 recipe of Warm Haricots Verts Relish (recipe follows)
  • 1 tablespoon finely chopped fresh parsley


Preheat the grill. In a large saute pan, heat 1 tablespoon of the oil. Add the sausage and render for about 3 to 4 minutes. Add the onions and celery. Season with salt and pepper. Continue to saute for 2 to 3 minutes. Stir in the garlic and remove from the heat. Set aside and cool. In a mixing bowl, whisk the eggs, cream and milk together. Add the bread. Fold in the sausage mixture and cheese. Season with salt and pepper. Stir in the green onions. Preheat the oven to 375 degrees F. Pour the mixture into a greased large baking dish. Bake for 45 minutes or until golden brown on top. Remove from the oven and rest for 5 minutes before serving. Season both sides of the quail with salt and pepper. Brush both sides of the quail with 1/2 of the BBQ sauce. Place the quail on the hot grill, meat side down, and cook for 4 to 5 minutes on each side, basting the quail often. To serve, spoon a small pool of the sauce in the center of each plate. Mound the pudding in the center of each plate. Arrange two quails on top of the pudding. Arrange the Warm Haricots Verts Relish around the quail. Garnish with parsley

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