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1. Brown the sausage with chopped onions, in largest heavy rondeau.
2. Add 6 quarts of milk and seasonings, heat to just under a boil. Stir constantly and do not allow to stick to bottom of pan.
3. Mix the remaining quart of milk with the flour, add to gravy and stir until thickened. Remove from stove and set in steam table to hold to prevent from burning on the stove.
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|Serving Size: 1 Serving (231g)|
|Recipe Makes: 45 Servings|
|Calories from Fat: 188 (55%)|
|Amt Per Serving||% DV|
|Total Fat 20.9g||28 %|
|Saturated Fat 8.1g||41 %|
|Monounsaturated Fat 8.4g|
|Polyunsanturated Fat 2.4g|
|Cholesterol 58.5mg||18 %|
|Sodium 444.6mg||15 %|
|Potassium 372.6mg||10 %|
|Total Carbohydrate 24g||7 %|
|Dietary Fiber 0.1g||0 %|
|Sugars, other 23.8g|
|Protein 14g||20 %|
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Calories per serving: 340
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