Sausage & Beer Cheese Dip

Sausage & Beer Cheese Dip

Sausage, good. Beer, good. Cheese, good. Let's melt it together and dip bread into it.

Sausage & Beer Cheese Dip

makes approx. 6 cups

Ingredients

1 pound bulk sausage (I use spicy because I like to feel it all night)

4 Tablespoons AP flour (all purpose)

1.5 cans Garage Beer (not sponsored...yet)

2 cups finely shredded cheddar cheese (finely melts faster)

1 cup heavy whipping cream

salt and pepper to taste

chili flakes to taste

Method

• In a large skillet, brown the sausage. DO NOT strain the rendered fat.

• when fully cooked, sprinkle the AP flour and stir. This should make a paste.

• Add half of a can of beer and stir. It will be very thick. but adding in slowly ensures a lumpy free dip.

• Add in another half can of beer and stir. continue doing this until all the beer is added.

• Once the beer is all incorporated, turn the heat off and add in the cheese and stir until all is melted.

• Pour in the heavy whipping cream and stir completely.

• Taste. Add in salt, pepper and chili flakes if needed. TASTE AGAIN. more salt may need to be added.

• Serve hot and try to share. This is great kept in a crock pot to keep warm after its cooked over a stove top.