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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare the Merguez Filling
In a skillet over medium heat, cook the Merguez sausage until browned and cooked through. Remove from heat and let cool slightly, then chop into small pieces.
Marinate the Quail
In a bowl, mix the harissa paste, lemon juice, olive oil, salt, and black pepper. Rub this mixture all over the quail, ensuring they are well-coated. Let them marinate for at least 30 minutes.
Stuff the Quail
Stuff each quail with the cooked Merguez sausage. Secure the openings with toothpicks or kitchen twine to hold the filling inside.
Serve
Remove the toothpicks or twine, garnish with fresh parsley, and serve hot with additional lemon wedges if desired.