Eldhús elgs

Ingredients

• 1 lb (455 g) pork breakfast sausage, preferably sage-flavored
• 1 TBS butter
• 1/4 cup (31 g) all-purpose flour
• 2 1/2 cups (590 ml) whole milk
• Salt and pepper to taste

Instructions

1. Melt the butter (1 TBS) in the cast iron pan.
2. Place the sausage (1 pound) in a cast iron skillet over medium-high heat.
3. Break the sausage apart with a wooden spoon or spatula and cook until fully browned with no pink remaining.
4. Leave 1 to 2 tablespoons of sausage fat in the skillet. Drain any excess if necessary.
5. Sprinkle the flour (1/4 C) evenly over the cooked sausage.
6. Stir continuously for about 1 minute, until the flour has absorbed the fat.
7. Slowly pour in the milk (2 1/2 C, 1/2 C at a time), stirring constantly to prevent lumps.
8. Continue cooking and stirring until the gravy thickens to your preferred consistency.
9. Season with salt and pepper to taste.
10. Serve hot over freshly baked biscuits.