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 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.