2 cans of refrigerated cookies
2 pounds of Italian sausages, no guts.
3 tablespoons of all-purpose flour
2 1/2 c. of milk
Freshly ground black pepper
A pinch of cayenne pepper
2 tablespoons of melted butter
1 spoonful of freshly cut chives, to garnish.
Preheat the oven to 375° and grease a 9″-x-13″ baking pan with cooking spray. Cut the cookies into quarters and add half to the prepared tray. Bake until golden brown, 12 to 15 minutes.
Meanwhile, prepare the sauce: In a large skillet over medium heat, add the sausage and cook, breaking up the meat with a wooden spoon, until no longer pink, about 6 minutes. Add the flour and cook for 1 more minute. Pour in milk and stir to combine. Season with salt, pepper and cayenne pepper.
Bring sauce to boil, then reduce heat and simmer until thickened, about 3 minutes. Remove from heat and pour sauce over pre-baked cookies, then cover with remaining cookies. Brush the cookies with melted butter and season with black pepper.
Bake until golden brown and well cooked, 20 minutes.
Garnish with chives before serving.