Normally this is made in a tilt skillet by simmering the sausage, onions, butter, and bacon fat together before adding the flour and turning off the skillet for 15 min to "toast" it. Today, pastry was using it so here's some playdough in the rondeau instead.
Any good cook knows that this much roux is enough to make 10 billion gallons of shitty gumbo, so I'm sure you're curious on the recipe yield. My friend, it is 6 gallons of the sweetest, oiliest, unseasoned gravy you've ever tasted. Now I know it's supposed to be mixed with cream when it's warmed up for service, but it still tastes like I'm shoveling spoonfuls of gruel into my mouth. Where's the pepper? Where's the herbs? WHERES THE FUCKING SALT?!?
FBD and chef get pissy if I change the recipes, so I have to blaspheme my southern ancestors every time I prep this. Sucks to know I can both out cook and out bake my supervisors while they sit on their asses and demand I do my job better and faster no matter how much better and faster I get.
Edit: to clarify, this wasn't done when I took the picture. Besides that fact, it's fucking impossible to cook it anyway because there's so much goddamn flour and not enough fat. I just follow the recipes because I don't care enough about the restaurant to make them better