It would be a long story if I explained how I ended up with a whole freezer full of spicy venison (deer) sausage for a whole year. So the point is...I did. Therefore, I got creative. After a year, my favorite recipe was a quesadilla with creamed corn and cheddar cheese. The (yes, canned) creamed corn is an amazing sweet balance with the spicy sausage.
-4 flour tortillas
-4 Tbsp creamed corn from the can
-4 ounces cheddar cheese sliced (or shredded)
-2 spicy Italian sausages (about 4 oz each) .. I used local, Denver Polidori Sausage (amazing!)
-dried cilantro for garnish
First, on a grill or grill pan cook the sausages until cooked all the way through.
Next, keep the grill pan (or grill) hot over medium-heat. Thinly slice the sausages. Assemble the quesadillas with the sliced cheddar cheese, few Tbsp creamed corn per quesdilla and sliced sausage. Sprinkle with dried cilantro.
Heat the tortilla sandwich over medium-high a few minutes per side until crunchy on the outside and gooey inside. Have you ever made a quesadilla burnt on the outside while the cheese wasn't melted? Awful. Lower the heat...don't have it too high and put a lid on it. It will help the cheese melt.
I will give you honest precaution...these will be a "hot-mess" (not a drunk female), literally.