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Smoked Hot Sausage & Beer Cheese Dip
Our BBQ expert, Grill Master Randy shows you how to whip up Smoked Hot Sausage & Beer Cheese Dip. This is the perfect appetizer for entertaining family and friends, homegating, tailgating, or a Sunday afternoon BBQ.
SERVES 10 as an appetizer PREP 15 min COOK 90 min
INGREDIENTS
- Ingredients:
- 1 lb. spicy ground chorizo sausage
- 4-6 fresh poblano peppers
- 1-2 tbsp butter
- 1/3 cup red onion diced
- 1-2 tbsp flour
- 8 oz. local pilsner
- 1 cup sharp cheddar
- 1 cup smoked cheddar
- 1 tbsp ground mustard
- Serve with baguette or corn chips
- Items You’ll Need:
- Lump Charcoal
- Pecan Wood Chunks
- Cast Iron Skillet
INSTRUCTIONS
- Using an indirect setting, heat smoker to low-medium heat with charcoal and toss in some pecan wood chips. Use a baking sheet, or cast iron skillet to smoke the ground sausage. While the sausage is cooking, toss the peppers on the grill to smoke as well. Smoke for about 45 minutes to an hour.
- After the smoke, remove seeds and stems for peppers and finely chop.
- Heat a medium sauce pan to medium heat and add the butter. Once the butter is melted, add the red onion and saute for 3-5 min.
- Once onions soften, add the ground sausage, diced peppers, and flour. Stir well to make sure the ingredients in pan are coated with the flour. Then add your beer and simmer for 5 min.
- Reduce the heat to low and add all cheeses. Stir often to prevent sticking or burning.
- Once everything is a smooth consistency, incorporate the mustard. .
- Serve and Enjoy!
Smoked Hot Sausage & Beer Cheese Dip
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