Description
2 ways to eat beer cheese? Yep.
Ingredients
- 6 ounces, weight Kielbasa Or Other Smoked Sausage, Chopped
- ½ whole Onion, Chopped
- 3 cloves Garlic, Minced
- 2 Tablespoons Flour
- 6 ounces, fluid Beer
- 2 cups Chicken Stock
- 6 ounces, weight Grated Sharp Cheddar
- 4 ounces, weight American Or Velveeta Cheese, Chopped
- 2 Tablespoons Spicy Brown Mustard
- 1 Tablespoon Hot Sauce
- ½ teaspoons Smoked Paprika
- ½ teaspoons Seasoned Salt
- 7 ounces, weight Drained Sauerkraut, Divided
- Sliced Scallions For Garnish (optional)
- 3 cups Frozen Tater Tots, To Serve (optional)
- Pretzels, To Serve (optional)
Preparation
Preheat oven to 400ºF. If serving as an appetizer, prepare tots to package directions for dipping.
Preheat a large ovenproof skillet to medium-high heat. Add kielbasa and cook for 5 minutes, stirring occasionally, until browned on all sides. Scoot the sausage to the edges of the pan and add onion and garlic. Cook for 3 minutes, stirring, then sprinkle the flour over the whole skillet. Stir the flour into the sausage/onion mixture for 1 minute. Pour in beer and stir to combine. When beer has reduced by half, pour in stock. When stock bubbles and sauce thickens, add cheeses, mustard, hot sauce, and spices. Stir to combine and reduce heat to low. When cheese melts, taste and adjust seasoning. Add 1/2 of the kraut to the skillet.
Preparation 1 (appetizer): Bake the beer cheese skillet for 10 minutes until bubbly, then serve with tots or pretzels for dipping. Garnish with scallions and more sauerkraut.
Preparation 2 (casserole): Top the beer cheese with frozen tater tots. Bake at 400ºF for 30 minutes until the tots are browned and cooked through. Top with the rest of the sauerkraut and serve with scallions for garnish as a main dish.
No matter how you make this, enjoy!
