BBQ Quail Over Andouille Pudding

Ingredients

• 2 tablespoons vegetable oil
• 1 pound andouille sausage, finely chopped
• 1 cup chopped onions
• 1/2 cup chopped celery
• Salt
• Freshly ground black pepper
• 2 tablespoons chopped garlic
• 5 eggs
• 1 cup heavy cream
• 3 cups milk
• 8 ounces grated white cheddar cheese
• 1/2 cup green onions, chopped
• 8 cups 1-inch cubed white bread
• 12 to 16 farm-raised quails, wings clipped and split down the breast bone
• 1 recipe of Sweet Barbecue Sauce (recipe follows)
• 1 recipe of Warm Haricots Verts Relish (recipe follows)
• 1 tablespoon finely chopped fresh parsley