Quail and Sausage Braised with Grapes
Ingredients
- 4 fresh sausages (3 to 4 ounces each), preferably fennel sausage
- 4 whole quail (about 6 ounces each) or 4 dressed quail (about 4 ounces each)
- A few pinches of fennel seeds, barely crushed
- About 2 pounds stemmed, small, red or black grapes (5 to 6 cups), at least two thirds of which are seedless varieties
- About 6 tablespoons extra virgin olive oil
- Balsamic or red wine vinegar, as needed
- Salt
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