Preheat a large skillet over medium-high heat. Cook sausage, breaking up large pieces, until browned and internal temperature reaches 165 degrees. Remove sausage from pan and place in a fine mesh strainer to remove excess fat; set aside
A combination of biscuits and gravy and beer cheese dip, what could be better for tailgating season? If you're not staying at home for the game, toast both loaves of the garlic crown bread and keep the cheese dip on the lowest setting of your slow cooker for warm, ooey gooey cheese dip everyone will love.
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Servings and Ingredients
|1 (1-lbs.) pkg. Pernell's Old Folks Sausage|
|2 tbsp. Hy-Vee unsalted butter|
|2 tbsp. Hy-Vee all-purpose flour|
|½ c. wheat beer, such as hefeweizen|
|3 c. Hy-Vee heavy whipping cream|
|1 (8-oz.) pkg. Kraft finely shredded Colby Jack cheese, divided|
|Freshly cracked Hy-Vee black pepper, to taste|
|2 (20-oz. each) Hy-Vee Bakery garlic crown loaves, for serving|
|3 tbsp. fresh parsley, chopped, for garnish|
Things To Grab
- Large skillet
- Fine-mesh strainer
- 2 large baking sheets
In same skillet, melt butter; whisk in flour. Cook, whisking constantly, for 30 seconds or until flour smells nutty. Whisk in beer and heavy cream until combined. Bring mixture to boil, whisking often. Allow mixture to boil 1 minute. Remove skillet from heat. Whisk in cheese, reserving 1/2 cup for garnish, until melted. Sir in cooked sausage and season with black pepper.
If desired, cut up one Hy-Vee Bakery Garlic crown and place on a large baking sheet. Hollow the center of the remaining Hy-Vee Bakery garlic crown and fill with dip. Top dip with 1/4 cup shredded cheese. Bake both loaves on large baking sheets in a 400 degree oven until cheese melts, about 2 to 3 minutes. Garnish with fresh parsley, if desired and serve immediately.
Amounts Per Serving
- Total Fat: 14g
- Cholesterol: 40mg
- Sodium: 130mg
- Total Carbohydrates: 3g
- Protein: 3g