Cook from the Book: Southwestern Sausage Ring

Connie at Tales from the Fridge has started a new Cook from the Book cookbook challenge that's right up my alley:

Are you addicted to cookbooks? Do you have a collection of cookbooks that are sitting around collecting dust? Do you wish you cooked out of them more often? Do you have a hard time figuring out what to make for dinner? Twice a month, cook a recipe from a cookbook and post about it. This is a great way for us to try new recipes from our books and share them with each other. Posting days will be the FIRST And THIRD Tuesday of each month.

I have close to a hundred cookbooks...that I don't really cook from. When I get a new cookbook, I read through it and make a list in the back of recipes that I want to try. I then put the book on a shelf...and inevitably forget about it!

So...instead of relying on one of my tried-and-true appetizers, I brought out something new for my Georgia-Auburn football game gathering this past weekend. It was a HIT! Think savory monkey bread.

Southwestern Sausage Ring
(Southern Living Annual Recipes 2003)

1 (12-ounce) package ground hot or mild pork sausage

1 red bell pepper, diced

1 green bell pepper, diced
1 (1-ounce) package fajita seasoning mix
2 (12-ounce) cans refrigerated biscuits (regular size, not Grands)
1 1/2 cups (6 ounces) shredded Mexican four-cheese blend

Cook sausage over medium heat until it crumbles and is no longer pink. Stir in peppers and cook 3-5 minutes. Sprinkle with seasoning mix and cook 1-2 more minutes. Drain well, pressing with paper towels.

Separate biscuits and cut into quarters. Place in a large mixing bowl. Fold in sausage mixture, tossing to coat.

Layer biscuit mixture and cheese in a lightly greased 10-inch tube pan.

Bake at 400 degrees for 15 minutes or until golden brown. Let stand in pan for 5-10 minutes before inverting onto a serving plate.