Barbequed Quail with Vidalia Onion and Black-Eyed Pea Salad - Tony's Meats & Market

Ingredients

• 1/3 pound spicy bulk sausage
• 1/3 cup minced onion, preferably Vidalia
• 1 small tart apple, such as Granny Smith, peeled, cored and minced
• 3 Tbsp. grainy mustard
• 3 Tbsp. lemon juice
• 2 cloves garlic, minced
• 1 1/2 Tbsp. teriyaki sauce
• 1 ½ Tbsp. chopped fresh thyme, or 2 teaspoons dried
• 3/4 teaspoon minced lemon zest
• 1 1/2 teaspoons cracked black pepper
• 1/2 teaspoon salt
• 1/3 cup cooking oil
• 8 quail
• 1 -2 15" Sautee Cedar grilling planks, soaked (depending on size of birds)
• 1 cup dried black-eyed peas
• 1 small sweet potato, peeled and cut into 1/2-inch cubes
• 2 3/4 teaspoons salt
• 1/4 cup olive oil
• 2 Vidalia, minced
• 1/4 cup minced red bell pepper
• 1/4 cup chopped flat-leaf parsley
• 2 tablespoons chopped fresh basil
• 2 tablespoons chopped fresh chives
• 2 tablespoons raspberry or red-wine vinegar
• 1/2 teaspoon fresh-ground black pepper
• 2 cups arugula, fresh