1 pound ground pork sausage
1 cup chopped onion
1 cup chopped celery
1/3 teaspoon garlic powder
1 teaspoon dried parsley
2 teaspoons dried oregano
1/4 teaspoon dried basil
1/4 teaspoon salt
2 teaspoons saltine cracker crumbs
1 green bell pepper, sliced
1 red onion, sliced
3 pounds quail, cut in half
1 pound Italian sausage, cut into 1 1 inch strips
3 tablespoons chicken bouillon granules
1/4 teaspoon celery salt
1/4 teaspoon dried basil
1/4 teaspoon salt
1/8 teaspoon saltine cracker crumbs
1/4 teaspoon chili powder
Preheat oven to 400 degrees F (200 degrees C).
Place sausage, onion, celery, garlic powder, parsley, oregano, basil, salt, saltine cracker crumbs, chicken bouillon granules and 1/4 teaspoon celery salt in a large meat-bar pan, and set aside.
In a large mixing bowl, mix pork, onion, celery and garlic powder. Mix in parsley, oregano, basil, salt, saltine cracker crumbs and chicken bouillon. Rub into quail halves and place in the greased 9x13 piece baking dish. Cover with cheese mixture and sprinkle with basil. Cover and refrigerate overnight.
Remove quail from refrigerator and pull off foil. Roll quail in graham cracker crumbs and dust on top.
Bake quail for 30 minutes in the preheated oven, and then reduce heat to 250 degrees F (120 degrees C).
Prepare quail sandwiches according to package directions. Take sandwiches out onto a foil lined baking dish and sprinkle with cheese mixture. Spoon a portion of the crust over quail and spoon the sauce over the quail. Brush desired sauce over quail top and top with desired cracker crumb mixture. Roll quails in remaining poached eggs, cheese mixture and bacon. Place quail in warm oven for 3 hours.
Remove quail from oven and brush quail with desired sauce. Bake quail for 5 hours in the preheated oven.