Beer Cheese Dip with Sausage

Cast iron skillet filled with bubbling sausage beer cheese dip topped with green onions.

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Prep Time15

Cook Time1 45

Total Time2

Course: Appetizer

Cuisine: American

Servings: people

Author: Derek Wolf

Ingredients

3 links Spicy Italian Sausage without casing
3 cups Sharp Cheddar shredded
¾ cup Whole Milk
⅔ cup Sam Adams Octoberfest
1 block Cream Cheese
½ cup All Purpose Flour
1 tbsp Dijon Mustard
1 tbsp Worcestershire Sauce
1 tbsp Garlic Powder
1.5 tsp Cayenne Powder
Kosher Salt to taste

Instructions

Preheat your grill to medium high heat (about 350F)
Add a cast iron skillet to heat up for 2 minutes, then add in your ground sausage to cook until fully done and 165F internal (about 8-10 minutes). Pull off once but do not take out the fat from the skillet
Add to your skillet with the fat drippings your flour, garlic powder and cayenne powder and mix for 1-2 minutes.
Once thickened into a paste, slowly add your Sam Adams Octoberfest in batches to fully integrate it and let the mixture thicken.
Once mixed, add your mustard, milk and Worcestershire sauce. Finally, add your shredded cheese and cream cheese. Keep stirring until fully integrated and smooth. Thin out the sauce with more milk at the end. Once the sauce is done (about 10 minutes), pull it off and keep warm.
Top your beer cheese with the sausage and some leftover shredded cheese.
Optional: Place in the oven/broiler to get a nice crust on the cheese, then pull off and let cool
Serve with pretzels and chips for dipping, a cold Sam Adams Octoberfest and enjoy!

Notes

Pro Tip: Don't rush the whisk

Don’t rush the whisking when you add the beer. Letting the Octoberfest slowly blend into the flour and spices is the great way to avoid clumps and build that silky-smooth base. Add your cheese slowly too, because dumping it all in at once makes it harder to get that epic creamy texture.

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