--> 1 roll of bulk Jimmy Dean sausage (any flavor)
2 7.5 oz cans of Pillsbury Buttermilk Biscuits
2 cups shredded Cheddar or Monterey Jack cheese
In the US, I would definitely buy the sausage and biscuits as it calls for (except maybe house brands) and go ahead and buy the cheese already shredded.
Here, however...well, it took a little longer to set up. But it was oh so worth it!
The sausage was purchased as a 3.5 kg hunk of imported boneless red meat, and we ground half of it. Then one lb had spices added to make it taste like sausage (and from the looks of what we made, I'm guessing that 1 roll of sausage is 1/2 lb, so we've got that much left for something else).
The biscuits were made from scratch with a recipe that Matt's mom gave us.
And while we (thankfully) didn't have to make our own cheese from scratch (this cheese-lover would just have to go without before she got into that boat!), it did have to be shredded...but that was the shortest step of all.
So for those of you living where you can get these ingredients, give it a try. And if you can't...well, see what you can come up with on your own.
And thanks Momma! This is delicious!
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| This was the photo that came with the recipe. But ours looked like it, only the biscuits were lighter colored. |
RECIPE:
--> Preheat oven to 350. Brown sausage in frying pan, drain. Open one can of biscuits and flatten each biscuit into larger circle. Place in bottom of greased bundt cake pan, overlapping each biscuit so that it makes a ring around bottom of pan.
Top biscuits with 1 cup of shredded cheese, next place cooked sausage on top of cheese then top sausage with remaining 1 cup cheese. Open second can of biscuit dough and flatten out each biscuit, repeat placing dough around the top of bundt pan so it looks like a ring.
Cook for 25 min or until golden brown. Let sit in pan for 5-10 min before inverting onto a plate. Slice and serve.
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