Beer Cheese dip with Smoked Sausage & Chili Peppers


For the smoked sausage and chilies:

  • ½ pound ground hot Italian sausage, casings removed or buy in bulk
  • 4 Hatch chili peppers

For the the beer cheese dip:

  • 1 tablespoon butter
  • ⅓ cup red onion, diced
  • ⅓ cup smoked Hatch chili peppers, diced (from above)
  • 1 cup smoked sausage, broken up (from above)
  • 1 tablespoon flour
  • 1 cup beer, light beers work well (pilsner, kolsch, amber)
  • 1 cup smoked cheddar cheese, shredded
  • 1 cup sharp cheddar, + more for topping
  • 2 teaspoons Dijon
  • 1 ounce cream cheese


  1. Preheat smoker to 250 degrees, for this I like oak wood for both the sausage and chili peppers.
  2. Place the tray of sausage onto the smoker for 60-90 mins or until internal temperature reaches 165 degrees.
  3. Cut chili 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 chili may dry out so be careful. Let cool then dice them up to prep for the dip. You will need ⅓ cup of the diced smoked chilis for the dip.
  4. Heat up butter in a medium size saucepan over medium heat then add the onion. Let soften (about 6 minutes). Add the pre-smoked chili peppers and sausage. Cook together, stirring often, about 4 minutes.
  5. Add the flour and stir together for 1 minute as the thickening agent. (You can use cornstarch as an alternative).
  6. Add the beer and bring to a simmer, then reduce to low.
  7. Add the cheeses, Dijon mustard, and let melt together.
  8. Enjoy with chips, baguette slices, or soft pretzels.

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