Instructions: Rinse quail thoroughly with cold water; pat dry. Spoon sausage into body cavity of quail. Wrap 1 bacon slice around each quail, and secure with a wooden pick. Melt 1 tablespoon butter in a skillet; add quail, 3 or 4 at a time. Cook until browned on both sides. Remove and place in a 13- by 9- by 2-inch baking dish. Repeat procedure with remaining quail.

Drain pan drippings, reserving 1 tablespoon. Combine remaining 3 tablespoons butter and pan drippings in skillet; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add wine; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Stir in jelly, salt, and pepper. Pour over quail. Bake at 325 degrees for 45 minutes or until done.

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