Tennessee has long been home to many of the country’s leading sausage producers. The hot version of breakfast sausage is a perfect addition to cheese dip, an American classic.
Remember to use only Kraft Deli Deluxe American cheese. Store brands and other products labeled American “individually wrapped singles” are not recommended.
1/2 lb hot breakfast sausage, such as Wampler’s, Williams’, or Tennessee Pride
3/4 stick butter (6 Tbsp)
4 Tbsp all-purpose flour
2 tsp cumin powder
1 tsp paprika
1 tsp chili powder
1/2 tsp cayenne powder
1/2 tsp garlic powder
2 1/2 cups warm water
3/4 cup evaporated milk (or whole milk)
2 Tbsp jarred hot salsa or picante sauce, such as Pace
1 lb Kraft Deli Deluxe American cheese
In a nonstick skillet, break up sausage and brown the meat until no longer pink. Drain and set aside.
In a saucepan (2-3 quart), melt butter and whisk in flour. Over low heat, continue stirring to ensure all lumps are gone. (Do not rush this!)
When the roux becomes more of a paste and looks a bit sandy, gradually whisk in 1 cup of warm water. Stir constantly until completely blended. Add all spices and continue stirring for 1 minute.
Increase heat to medium setting, and whisk in remaining water, milk, and salsa. When it almost begins to boil, add cheese, a few slices at a time. Continue stirring and allow each addition to melt before adding more.
Once cheese has melted, add in sausage. Taste and adjust seasonings if needed.
Serve or transfer to a crockpot (warm setting) to hold. Enjoy with your favorite tortilla chips.