White meat gravy

Ingredients:

• 450 g raw pork sausages without casings
• 1/4 cup flour
• 2 cups of milk

Preparation:

1. Fry the sausage in a cast-iron skillet. When done, remove it from the pan and drain off almost all the fat, reserving only 2 tablespoons. Stir the flour into the remaining fat and cook over low heat for 5 minutes. Remove the pan from the heat and gradually whisk in the milk.
2. Return to medium heat and stir occasionally until the gravy comes to a boil and thickens. Be sure to scrape up any browned bits from the bottom of the pan—they're where all the flavor is! Taste, add the fried ground beef, and serve the gravy over toast or buns.
   Exit: 2.5 tbsp.