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.
Ingredients
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
Instructions
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.