Béchamel, a basic French white sauce made with butter and cream or milk, is combined with a generous amount of homemade sausage, then poured over warm, flaky biscuits. It’s as addictive as it is undeniably rich. For extra decadence, put poached eggs (see page 75) on top of the biscuits. Make the biscuits ahead of time and freeze them for up to two months. Rewarm in a preheated 350°F oven for 10 to 15 minutes.
Recipe information
Yield
serves 6 to 8
Ingredients
Preparation
Step 1
Sauté the sausage in a large skillet over medium heat, breaking up the sausage with a fork as it cooks, until it has lost its pink color and is thoroughly cooked, about 5 minutes. Drain off any fat. Cool slightly.
Step 2
Warm the Béchamel in a heavy saucepan over medium heat. Stir in the sausage and parsley. Taste, and season with salt and black pepper if needed.
Step 3
Place both halves of the biscuits on plates. Ladle some sausage gravy over each biscuit and serve immediately.
