Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
682
Calories
44g
Protein
45g
Fat
21g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork Sausage | 100g cooked | 301 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Grape | 1/2 cup (76g) | 62 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Rosemary | 1 tsp dried (1.2g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Quail | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 4 quail
- Salt and freshly ground pepper, to taste
- 4 fresh rosemary sprigs, plus more for garnish
- 2 Tbs. olive oil
- 4 mild pork sausages
- 1/2 cup dry white wine
- 1 cup chicken stock
- 1 lb. white wine grapes (about 3 cups), stems
- removed
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By williamssonoma ·
Recipe sourced from
openrecipes