Ingredients:
1 lb spicy Italian sausage (or any hot sausage you like)
2 tbsp butter
2 tbsp flour
1 cup beer (lager or ale works best—not too bitter)
1 cup milk
2 cups shredded sharp cheddar cheese
1/2 cup shredded mozzarella (for extra meltiness)
1 tsp garlic powder
1/2 tsp smoked paprika
Salt & black pepper (to taste)
Optional: diced jalapeños or a dash of hot sauce
Instructions:
Brown the sausage
Cook in a skillet over medium heat until fully browned. Break it into crumbles, then set aside (drain excess grease if needed).
Make a roux
In the same pan, melt butter. Stir in flour and cook for about 1 minute until slightly golden.
Add liquids
Slowly whisk in the beer, then the milk. Let it simmer until it thickens (2–3 minutes).
Melt the cheese
Lower the heat and stir in cheddar and mozzarella gradually until smooth.
Season it up
Add garlic powder, smoked paprika, salt, pepper, and any extras like jalapeños.
Bring it together
Stir the sausage back in. Let everything heat through until thick and bubbly.
Serve with:
Pretzels 🥨
Tortilla chips
Toasted bread cubes
Tip: If it gets too thick, splash in a bit more beer or milk to loosen it up.
If you want, I can tweak this for a slow cooker version or make it extra spicy (or milder).
