Season the sausage meat with diced apples (after cooking them for 5 minutes in a syrup of water and honey), chopped walnuts, and the hearts and livers of the quails.
Debone the quails and stuff them with the sausage mixture. Tie them so the filling does not come out during cooking.
Brown the quails in a casserole with garlic, butter and thyme. Add white wine and cook in the oven at 200 degrees for about 10–15 minutes.
Serve with the thickened cooking juices and winter radicchio/Rosa di Gorizia.