• Tommy Centola

Andouille Chips and Beer-Cheese Dip

Andouille is my favorite sausage. This week, I will showcase it in twice as an appetizer. The first use is a different take on chips and dip.


1 pound andouille sausage, cut on arias into 1/4-inch pieces

2 tablespoons butter

1 tablespoon all-purpose flour

3/4 cups milk

1/2 cup pilsner beer

1 tablespoon Creole mustard

3/4 teaspoon sea salt

1/2 teaspoon granulated garlic

1/2 teaspoon ground black pepper

1/8 teaspoon cayenne pepper

3 cups grated Cheddar cheese


Preheat oven to 350℉.


On a large rimmed baking sheet, arrange sausage in an even layer. Bake until well browned, 30 to 35 minutes; let drain on paper towels.


In a medium saucepan, melt butter over medium heat. Whisk in flour until smooth; cook for 1 minute, whisking constantly. Gradually whisk milk until smooth. Whisk in beer, mustard, salt, garlic, and both peppers; cook, whisking occasionally, until slightly thickened, 2 to 3 minutes. Reduce heat to low; gradually whisk in cheese until melted. Serve dip with andouille chips.


Enjoy!!!

Creole & Cajun Comfort Food is now available online in both Hardback and Paperback versions.

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Good Cooking, Good Eating and Good Living!!!

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