1 1/2 pounds pork sausage
2 cloves garlic, crushed
1 tablespoon chili powder
1 teaspoon salt
1 teaspoon ground black pepper
1 teaspoon hot pepper sauce
1 (1 ounce) package taco seasoning mix
1 package instant Mexican seasoning mix
1 package shredded sharp Cheddar cheese
1 (8 ounce) can cream-style corn cracker crumbs
1 (4 ounce) can sliced ripe olives, drained
In a large skillet, saute the sausage over medium heat until evenly brown. Remove from skillet and set aside.
Stir the garlic, chili powder, salt, pepper and hot pepper sauce into the skillet to coat well. Stirring constantly, cook and stir until the ingredients are evenly coated. Shape into a 5 by 10 inch rectangle. Pour in cream cheese and cracker crumbs. Layer over sausage. Cover and chill overnight.
Remove sausage from skillet. Drain excess grease from skillet and sprinkle with sliced ripe olives. Slice sandwiches horizontally across the bottom of a garbage can lined with aluminum foil to protect from the heat. Cook 6 to 7 minutes per side, until golden brown.