For the quail:
8 semi-boneless quail
1 Tbs. minced garlic
1 tsp. red chili flakes
1½ tsp. kosher salt
1½ tsp. black pepper
1/4 cup extra-virgin olive oil
1/2 cup fresh sage leaves, plus 8 additional leaves for garnish
For the Brussels sprouts:
1/2 cup bacon fat
1 lb. Brussels sprouts, halved
1 Tbs. minced garlic
1/2 cup sherry vinegar
2 Tbs. maple syrup
Kosher salt and freshly ground black pepper
3 Tbs. minced chives
Combine the quail with the garlic, chili flakes, salt, pepper, olive oil, and 1/2 cup of sage leaves in a large bowl. Toss to coat the quail well. Scoop into a large Ziploc bag and refrigerate overnight.
Just before serving, preheat a charcoal or wood grill and cook the quail over high heat for about two minutes per side for medium doneness. They should feel firm to the touch.
For the sausage and barley:
Click here for the sausage. Click here for the barley.
For the Brussels sprouts:
Working in two batches if necessary, heat the bacon fat in a large cast-iron skillet over medium-high heat. Arrange the Brussels sprouts in the skillet so that the cut side is down and cook, caramelizing the sprouts until they have a deep brown color and are firm in texture. Do not turn them over.
Remove the Brussels sprouts from the skillet and add the garlic, sherry vinegar, and maple syrup and cook for four minutes, or until the mixture has reduced to a glaze. Season to taste with salt and pepper. Return the Brussels sprouts to the skillet and stir to coat them thoroughly with the glaze. They will hold over low heat for 15 minutes. Add the chives just before serving.
To serve: Divide the barley and the sprouts among four warm plates and top with two quail each. Spoon a little of the glaze from the sprouts over the quail and garnish with the fresh sage leaves.
