Cajun Boudin Stuffed Quail with Cranberry-Bourbon Sauce

CAJUN BOUDIN-STUFFED QUAIL WITH CRANBERRY-BOURBON SAUCE
1 lb. good quality boudin
4-6 semi-boneless quail, legs trussed
Creole seasoning
Canola oil
1 c. fresh cranberries
½ c. sugar
¼-1/2 c. bourbon
Salt, black pepper if needed

1. Preheat oven 350.
2. Place boudin aside.
3. Season quail with Creole seasoning.
4. In large cast-iron skillet, cover bottom with canola oil and put over high heat.
5. Add quail and cook until browned on all sides.
6. Arrange quail in skillet breast side up and bake until fully cooked, about 10-20 minutes.
7. Remove quail from skillet and let stand until cool enough to handle.
8. Stuff each quail with warm boudin and set aside.
9. In small saucepan over medium heat, add cranberries, sugar and enough water to cover berries.
10. Bring to boil over high heat, reduce heat and simmer until berries begin to pop.
11. Remove from heat, let cool slightly, and transfer to the container of blender or food processor.
12. Add ¼ c. bourbon. Cover and blend until smooth.
13. Add more bourbon to taste, if desired. Blend until combined.
14. Serve quail and remaining boudin with cranberry sauce.