Maggie Monday: Guinness and Cheese Fondue

It is so true that great minds think alike. I made a beer-cheese fondue myself three days before I received this post from Maggie. Here’s her recipe…

I have a Southern Living Cookbook that I love- “The All-New Ultimate Southern Living Cookbook” 2006. It is massive-big and pretty. I’ve made lots of recipes from it and they are all great.  This recipe is from that book and I come back to it often-it is great pub food for football game viewing. So, when the Buckeyes are playing in a bowl game, or we have a team we like in the Super Bowl, I mix up a batch of this fondue. I actually have never served it as “fondue”, with bread, fruit and little sticks. We use it a dip for tortilla chips. The scoop kind work best as you can get a good bit of the cheese dip in there.

The original recipe does not call for salsa, or Guinness, but I like the flavors they bring to the mix. A little extra cheese never hurts either…

It does not photograph well- heck- to be honest- it doesn’t even look good in real life. However, it is really tasty, and we’ve never had any leftovers. My husband does not like beer, but he loves this fondue.

Hope you give it a try!

Guinness Fondue 1 copy - Featured Size

Guinness and Cheese Fondue

What you need:

                    1/2 pound ground pork sausage- I used hot

6 tablespoons butter

1 onion, chopped

1 garlic clove, chopped

6 tablespoons all-purpose flour

2 cups milk

2 (8-ounce) blocks Cheddar cheese, shredded

1 cup beer ( I used Guinness)

1 (4-ounce) can chopped green chiles

½ cup prepared salsa

1/2 teaspoon salt

1/4 teaspoon ground cayenne pepper

Cubed French bread or sliced pears

What you do:

Cook ground pork sausage in a large saucepan over medium heat, stirring until it crumbles and is no longer pink. Drain and remove sausage from pan.

Melt butter in saucepan over medium heat; add onion and garlic, and sauté until tender.

Add flour, stirring until smooth. Cook, stirring constantly, 1 minute. Gradually add milk, stirring until thickened. Add cheese, stirring until melted. Remove from heat; stir in sausage, beer, and next 4 ingredients. Transfer to a fondue pot or slow cooker; keep warm on LOW. Serve with cubed French bread or sliced pears.


Tags: , , , , , , , , , , , , , , , , , , ,

Categories: appetizer, Beer, Cheese3, Guest-Maggie, Low Carb, Pork2, snack

Author:The Ranting Chef

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8 Comments on “Maggie Monday: Guinness and Cheese Fondue”

  1. March 17, 2014 at 11:03 am #

    Reblogged this on My Meals are on Wheels.


  2. fabricsaver2
    March 17, 2014 at 3:57 pm #

    Thanks for the great recipe, I have a few questions regarding this recipe, what does tamerand juice taste like; and is the cocunut milk with out sugar? I noticed you didn,t use coconut oil, you do know if it is healthy for the cardiac system,(LIKE NO TRANS FATS) and does it have a high or low boiling index? Thanks. Pat(_rmiodonski@aol.com_ ( )


    • March 18, 2014 at 8:11 am #

      I think you meant this comment for the Nasi Lemak. I have to admit that I did not taste the tamerand juice independently but I hear it has some sweetness to it. I did use the coconut milk without sugar and not oil as I was trying to be faithful to the recipe. I think the milk is needed for the added creaminess.


  3. March 18, 2014 at 5:33 pm #

    Aren’t there just some recipes that just don’t photograph well ?! Well – never mind – I KNOW this will taste great Maggie !! Pinning It – as usual !!


  4. Heidy L. McCallum
    March 19, 2014 at 5:33 am #

    Sounds like a great recipe to add to our MUST try list!


  5. April 18, 2014 at 3:45 pm #

    Looks yummy!


  6. suzooswoolworks
    May 5, 2014 at 12:12 pm #

    Reblogged this on Suzoo's Wool Works and commented:
    Guinness…and cheese. Yes.



  1. Maggie Monday: Guinness and Cheese Fondue | homethoughtsfromabroad626 - March 17, 2014

    […] Maggie Monday: Guinness and Cheese Fondue. […]


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