Sausage and Quail Egg Appetizer


Quail Eggs

Quail eggs, dainty and beautiful with speckles, are one of those ingredients that I wish I had on hand more often. About the size of a walnut, they can add an accent to a dish without overwhelming it, and they have a subtler taste than chicken eggs. You can boil a couple to top a salad niçoise, or you can fry them over easy or poach for a mini eggs benedict breakfast. You can hard boil them, tea stain them and serve with dipping salts for an impressive small bite plate. And deviled quail eggs make an adorable appetizer and would be much easier to pop in your mouth than a chicken deviled egg.

The first time I ever saw a quail egg was my first visit to a Sushi restaurant. It was raw and cracked over some sort of roll. I made Bob eat it.

Quail eggs on a baguette

Quail eggs resurfaced as part of the appetizer plates at our second cooking school in Germany. They were served teetering on the end of a tiny tubular baguette beside a simple bite of sausage. So simple and so flavorful. Once again, I found myself wishing I could purchase quail eggs back home. The markets I frequent don’t offer them but on a recent foodie field trip to the Asian markets in West Denver, I couldn’t believe my eyes…the produce section carried both quail and duck eggs.

quail egg appetizer

Since I couldn’t find any tiny baguettes to purchase, I simply hard boiled the quail eggs (five minutes), halved them and placed them on a chunk of German sausage which had been topped with cheddar cheese. A quick broil in the oven, the sausage and cheese were sizzling and perfect to top with the eggs.

Next time I’m at that Asian market I’m going to buy a couple packages and have a quail egg eggstravaganza and try some of the fun recipes I’ve linked to above.

If you’re interested in a Culinary Trip to Germany, you must consider going with my friends Kirsten and Michele.  You get the best of both worlds.  Kirsten grew up in the region and Michele has lead many culinary tours to Italy. With their combined experience, the trip was perfectly planned and executed and I just can’t tell you enough what pleasant experience it was.  Kirsten is planning a 2014 trip.  If you’re interested, she’s written a post about the plans.

Please join me for a capsule of our day in Sasbachwalden, Germany.

Cooking School in Sasbachwalden

We wound our way through the incredible Black Forest to the small village of  Sasbachwalden. Our second cooking school was at the Gourmet die Kochschule. While there we were treated to a regional parade celebrating the wine harvest. Fabulous experience.

Area around Sasbachwalden

Sasbachwalden is surrounded by fields and fields, hillsides and hillsides of vineyards. It’s absolutely breathtaking, lush and vivid green.

Parade attendees for Wine Fest.

As we pulled into town, the locals were getting ready for the big event, the annual Winefest Harvest parade and festival. Everyone was dressed in traditional costumes.

Sasbachwalden Germany

Welcome to Sasbachwalden

We went directly to our cooking school, and were greeted by a pristine little clay cow smelling petunias, a picturesque rambling brook, plates full of small bite appetizers, a bear at the dining table and a glass of sparkling rose. A great start to an adventure.

After we socialized and sipped, the parade was starting, so we all took to the streets to join the crowds for the parade.

Band as Sasbachwalden parade

There were bands.

Band with young man and sign

And more bands

Float in Sasbachwalden parade

And, of course, floats. I loved this one because of the old photos from parade’s past.

Parade in Sasbachwalden

Wine was generously served to the crowd. I love that I caught the man across the street chugging sipping from his glass.

Sasbachwalden parade

So many beautiful children in bright costumes.

German Accordian Players

The parade wouldn’t be complete without lively accordion players.


Cabbage in parade Local Royalty. A head of fresh picked cabbage under a crown.

Saswachbalden parade

A log sawing demonstration

Tall hat in parade

Ladies in tall hats.

drying sausage in sasbachwalden

And sausage for sale. “A day without sausage is like a day without sunshine.”

Wine Tent Collage

After the parade was over, the entire town congregated in a huge tent to continue the celebration into the night. We stayed at the party for about thirty minutes then headed back for our cooking school lesson and demonstration.


As Chef Klaus-Werner Wagner studied our group who had spent the afternoon partaking in the “festivities” I’m sure he realized the challenges ahead. It was getting dark, it was time to concentrate and participate and put the camera away.  We cooked, we had a great meal and we headed back to Baden Baden with many great memories.

Sausage and Quail Egg Appetizer…They’re what’s for an Appetizer


On this day..

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  1. says

    This post is one of my favorites EVER. I belly laughed when I read “I made Bob eat it.” The reality show “The Taste” is back on (a guilty pleasure for me) and quail eggs were used many times on the last episode. Now your post featuring them — I am going to be on the lookout! The appetizer looks delicious. And then this parade! You have no idea how much I love a parade. This one looks pretty unique with it’s crowned cabbage, exuberant accordionists, marching bands, bright costumes, WINE . . . wow! Love, love love this post! Thanks for taking me to Germany. :-)
    Vickie recently posted…Blogging BreakMy Profile

    • says

      I like to watch the Taste also. If you love a parade, you would have had a ball at this one. It was just pretty darn festive. And it lasted for hours. And how about that crowned cabbage. Loved it.

  2. says

    Poor Bob!! Lea Ann, if you ever come to my side of two , we have a huge Asian market by my house and they always have quail eggs and duck eggs. I’ve never bought any because I don’t know what to do with them. Honestly I was a bit afraid they may taste too gamey, but you said quail eggs are pretty tame, so I’m going to get some next time. Great photos of Germany and great appetiser!
    Coffee and Crumpets recently posted…Egg CurryMy Profile

  3. says

    First of all, I’ve never had quail eggs either and I highly doubt that they can be found anywhere around me in SC! They sound really, really great and work perfectly in your appetizer. I love every single one of your photos from your Germany experience. I love festivals, and local parades, and native culture. What dates did you go to be able to see all of this . . . which town/village/city specifically? Love the photo of the grape vines! Germany is on our bucket list to see since my husband is part German! Great post . . . oh and we are super cheering for the Broncos!
    Roz recently posted…Polenta Crostini Bites with Caramelized Mushroom Cicchetti – Venetian Tapas #SundaySupperMy Profile

    • says

      Thanks so much Roz… and SURELY theres a quail egg to be found i SC. Any Asian markets? Or if you see a restaurant serving them, ask where they get them. Thanks for the compliment on the photos. It was a great time.

  4. says

    Quail deviled eggs – that’s a great idea – you’re right about the ease of popping into one’s mouth. But your appetizer is adorable too. Looks delicious.

    Gorgeous photographs are

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