Easy "Stuffed" Quail

1 Lb. ground pork sausage (we like a spicy Italian mix)
4 ea. Quail 
2 tsp. salt
1 Tb. pepper or favorite seasoning 
2 Tb. olive oil

• Any oven safe pan will do, but we really like cooking quail in cast iron, both for the flavor and how it cooks. oil pan with 1 Tb. of the olive oil.
• Preheat oven to 375*
• Divide sausage up into oval patties, and place into pan equally distanced
• Using kitchen scissors, cut along each side of the back bone of the quail from neck to rear to remove the spine. 
• Rub remaining oil on quail skin, and sprinkle with salt & desired seasoning
• Place each quail body over a sausage mound, tucking legs toward the center
• Place dish into the oven and roast for 25-35 minutes until quail and sausage both register at 155* internal temp. remove from oven and let rest (it will keep cooking up to 165*)
• Serve with your favorite side dishes... it was amazing with roasted spaghetti squash ;)