Sausage, Cheese and Beer Soup

By tjberens

A great soup for a cold wintery day. Use a dark beer for a more robust flavor. If you lean toward a spicier side of food, use a hot sausage for a little extra heat.

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Ingredients

• 2 quarts water
• 1/2 teaspoon black pepper
• 1 pound smoked ham pieces
• 1 small onion, chopped
• 1 cup butter or margarine
• 1 1/2 cups flour
• 2 cups cold milk plus more if necessary
• 1/2 to 3/4 cup beer, depending on your taste
• 12 ounces sharp Cheddar cheese, grated
• 12 ounces sausage,( bulk or links ) cooked

Preparation

Step 1

It’s best if you can find a picnic ham and pork sausage that’s not too salty. Bring the water, black pepper, and ham to a boil in a large pot and simmer for 1 hour. Strain the stock. Skim fat from the surface, and return the stock to the pot, keeping it warm. Reserve the ham.
In a large heavy saucepan, prepare a roux by melting the margarine or butter until bubbly and whisk in the flour. Continue cooking as you stir for 5 minutes over medium. Add the soup stock slowly, 2 cups at a time, whisking and cooking until thick and smooth after each addition. Slowly add the milk, stirring all the time. Add the grated cheese, a little at a time, stirring until thick, smooth and melted.
Add the beer, cooked sausages (if using links, shop into 1/2-inch pieces) and chopped reserved ham pieces. Keep warm on low until serving.