Cornish Game Hens Sewn Up & Stuffed - (Mushroom, Sage & Andouille Sausage Stuffing)

Preheat oven to 350 degrees.
Saute sausage in enough olive oil to cover the bottom of a deep sided saute pan - until browned and cooked through (I used Applewood Farms pre-cooked Andouille sausage, but regular uncooked Andouille sausage would work well here too). Add mushrooms and 1/4 teaspoon salt and pepper and saute until softened (about 3-4 minutes). Add crushed garlic and saute about 1 minute more. Turn heat down to low, add bread cubes and thyme and stir to moisten, turn up to medium low, add white wine and stir to moisten again. About a minute, then remove from heat and set aside.
Wash and thoroughly dry hens. Place two sage leaves inside cavity of each hen. Stuff each hen w/ sausage/bread crumb mixture and sew opening closed with a needle and thread.
Rub birds all over with olive oil; dust with salt and pepper and place birds, breast side down in roasting dish.
Surround w/ cut mushrooms; drizzle mushrooms with a little olive and sprinkle with salt and pepper. Add red wine and stock to dish and bake at 350 degrees for 40 minutes. After 40 minutes, flip birds over, baste generously, (including mushrooms) and turn heat up to 425 degrees. Cook approximately 20 minutes more until breast is browned and bird is cooked through (basting a couple times more to keep breast juicy).
When cooked cut through thread (used to close up cavity); serve to warmed plates and spoon juices over top.