"Bones and Marrow"

Ingredients:

1 lb. Cudighi or Italian sausage

2 tubes biscuits

2 c. Monterrey Jack cheese

Cook the cudighi in a skillet on medium high heat. Drain when it is fully cooked. In a greased bundt pan, layer one tube of the biscuits on the bottom. Spread the sausage in an even layer on top of the biscuit, top with the cheese, and then with the other tube of the biscuits. Cook at 350 degrees for 20-25 minutes or until the biscuit is golden brown. Let cool to room temperature and cut into slivers.