1cupbeer,light beers work well (pilsner, kolsch, amber)
1cupsmoked cheddar cheese,shredded
1cupsharp cheddar,+ more for topping
To smoke the Sausage and Chilis:
Preheat smoker to 250 degrees, for this I like oak wood for both the sausage and chili peppers.
Sausage: Place the tray of sausage onto the smoker for 60-90 mins or until internal temperature reaches 165 degrees.
Chili Peppers: Cut chile in half and remove the stem and seeds. Place on smoker for up to two hours or until soft. You can go longer, but the chile may dry out so be careful. Let cool then dice them up to prep for the dip. You will need 1/3 cup of the diced smoked chiles for the dip.
Pro Tip: If you want a char and the skin off, just put under a high broiler and rotate every minute until blackened. It won’t have the smoky flavor, but will still be delicious.
To make the Beer Cheese Dip:
Heat up butter in a medium size saucepan over medium heat then add the onion. Let soften (about 6 minutes). Add the pre-smoked chile peppers and sausage. Cook together, stirring often, about 4 minutes.
Add the flour and stir together for 1 minute as the thickening agent. (You can use cornstarch as an alternative).
Add the beer and bring to a simmer, then reduce to low.
Add the cheeses, Dijon mustard, and let melt together.
Adjust ingredients to your taste preferences.
Enjoy with chips, baguette slices, or soft pretzels.
Optional Toppings: We love topping with some chopped green onions and pickled peppers. Try pickled jalapeños or if you can find them, Mama Lil's peppers.