Once, on a visit to Richmond, we took my niece to a local Mexican restaurant and she ordered a cheesey sausage dip. It's rocked her world! Last night, she wanted the same dip from the same restaurant. One problem. They've closed. So I told her we could replicate it and she was quite cynical. As she talked through all of the flavors we added more and more ingredients until she finally has a smile on her face. I'm not sure if it was right, but it was GOOD!
1/2 log of sausage (ours was mild but you decide) 2 tablespoons butter 2 tablespoon flour 3/4 cup (maybe) milk 6 ounces (maybe) shredded cheddar cheese 4 wedges Skinny Cow swiss cheese(it's what I had and it melts very smooth) 1 tsp cumin 1 tsp coriander 1/2 tsp smoked paprika 1/4 tsp cayenne pepper 1 tsp chipotle powder white wine for deglazing hot sauce Brown the sausage in a hot pan. Once all the pink is gone remove sausage and deglaze with some white wine. Stir up all the yummy bits and reduce slightly maybe 2 minutes. Reduce heat. Add butter and cook until melted and then add flour. Stir the roux until smooth and then start adding milk slowly stirring to incorporate milk. When you get the right consistency, (ours thickened up too much so we added more milk later) start adding the cheeses and spices. Continue stirring and add sausage back in. We drizzled on hot sauces at serving time. I'm a huge Sriracha fan, but my niece wanted to experiment with Chris' new Christmas gift hot sauces. All were good! Serve with tortilla chips!
0 Comments
Leave a Reply. |
AuthorI'm not a chef. I have no training. I just really like food. I grew up eating processed food and over time, as a grown up, decided I wanted to cook the kinds of foods I got in restaurants. I have one problem. The doctor put me on a low sodium diet. You'll find there very little if any salt/sodium in this recipes. Just add to your own taste. I will probably do things wrong/differently on this website, but hopefully we'll all learn from each other! Archives
March 2024
Categories |