Sausage Stuffed Quail

Pre-heat your oven to 425°. 

Brush the quail all over with melted duck fat or butter then arrange them on a rack fitted into a roasting pan breast side up. Leave at least two inches (5cm) between each bird.   

Place the pan in the oven and roast for 22 to 24 minutes or until a thermometer inserted directly into the middle of the sausage registers 140°F.  Remove from the oven and allow the birds to rest for 5 minutes before serving.