Biscuits with Sausage Gravy

• About 12 ounces sausage, casings removed
• 1 1/2 cups Bechamel Sauce (page 288)
• 1/4 cup chopped fresh parsley
• Kosher salt and freshly ground black pepper to taste
• 6 to 8 Bubbys Variation on Mr. Beards Cream Biscuits (page 54), cut in half

1. Saute 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.
2. Drain off any fat.
3. Cool slightly.
4. Warm the Bechamel in a heavy saucepan over medium heat.
5. Stir in the sausage and parsley.
6. Taste, and season with salt and black pepper if needed.
7. Place both halves of the biscuits on plates.
8. Ladle some sausage gravy over each biscuit and serve immediately.

sausage, bechamel sauce, parsley, kosher salt, variation

Taken from www.epicurious.com/recipes/food/views/biscuits-with-sausage-gravy-381844 (may not work)