Sauté onions in butter and set aside. Mix pork and water, cloves, ginger, cayenne pepper, pepper, thyme, marjoram, fresh sage, fennel and salt. Brown pork mixture and drain but reserve fat drippings. Place fat drippings back in pot and cook on high until water evaporated. Add nutmeg, cayenne pepper and sage and stir. Slowly whisk in flour until creamy. Warm cream and slowly whisk into mixture. Warm milk and whisk into mixture. Add onions and browned pork back into gravy and bring to a simmer on medium heat, stirring constantly. makes 6 quarts.
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|Serving Size: 1 Serving (433g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 360 (66%)|
|Amt Per Serving||% DV|
|Total Fat 40g||53 %|
|Saturated Fat 24.9g||125 %|
|Monounsaturated Fat 11g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 127.2mg||39 %|
|Sodium 843.7mg||29 %|
|Potassium 199.2mg||5 %|
|Total Carbohydrate 46.3g||14 %|
|Dietary Fiber 2.1g||8 %|
|Sugars, other 44.2g|
|Protein 3.4g||5 %|
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Calories per serving: 542
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