Game Day Hot Sausage Beer Cheese Dip

Hot Game Sausage Dip

Courtesy of Ladies of Craft Beer

I am not legally allowed to use the “S” word along side the “B” word which truthfully just makes me roll my eyes at the foolishness. Just look at Oskar Blues having to change the name of Gordon Imp. Red because of GB…. well that’s another rant. ANYWAY, it did inspire me with this recipe that would be yummy at a Superdiliicious BoggieBuggaBowl party this weekend. If you have access to some venison, bison or other game sausage great but I’ve made this plenty with plain ol’ Jimmy Dean, Italian and even turkey sausages. For the beer I’d just use some of the “less crafty” beers you’ve bought for other people or any lager/golden ale you have on hand.  This dip goes well with any hearty cracker, bread and of course Fritos Scoops.

Hot Game Sausage Dip

1 lb   Sausage, ground, style of choice

2 tbl   Vegetable Oil (optional)

1 small   Onion, diced very small

1/2 ea   Green Pepper, diced very small

2 cloves   Garlic, minced

4 oz   Beer, a lager works well here

2 pkg   Cream Cheese, softened by pulling from refrigerator in advance

1/2 cup   Sour Cream

1/2 cup   Sharp Cheddar Cheese, shredded

Salt, pepper, cayenne (optional)

Preheat oven 375 deg

Cook the ground sausage in a large skillet. If the skillet is to crowded you’ll end up not getting the carmelizing sear you want, so do multiple patches if necessary.  Remove from the pan and allow to drain on a paper towel until ready to mix everything together.

Add oil to the skillet if the sausage didn’t release enough of it’s own. It should be fine with traditional sausage but venison, bison and certainly turkey are much leaner.  Saute the onions for 3 minutes then add the green pepper for 2 more. Add the garlic and mix it in followed by the beer. Simmer everything, stirring often, until almost all of the liquid is gone.  Remove from heat and cool in the pan.

In a bowl add the cooked sausage and softened cream cheese. Stir together but some cream cheese chunks remaining is fine.  Mix in the sauteed onion/pepper/garlic including all the liquid that remains. Salt and pepper to taste, use cayenne if you prefer a spicy bite.

You have 2 options at this point:

1. But in a 2.5 quart baking dish, top with the shredded sharp cheddar. Cover with foil and bake for 15-20 minutes until the middle begins  to bubble. Remove cover and bake another 5 minutes or broil so just to give the top some color.

2. Forget baking and turn off the pre-heated oven. Add the dip to a 3 qt slow cooker, keeping on low until warm. Add shredded sharp cheddar just before serving.

 

  1. May 20, 2013 at 4:39 pm

    Thank you for posting this. It is my recipe that LOCB posted but their website is no longer. For info on this and other recipes of mine contact me on Twitter @Hoptrollop or message me at http://hopcuisine.wordpress.com/

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