Beer Cheese Sauce
by Kevin Dundon
6 people
10 minutes
10 minutes
Ingredients
- 12 medium Superquinn Award Winning Irish Sausages
FOR THE SAUCE
-
2
tbsp
Butter
-
1
pinch
Cayenne Pepper
-
1
tsp
Dijon Mustard
-
2
clove
Garlic
-
200
g
Mature Irish Cheddar
-
250
ml
Milk
-
150
ml
Pale Ale
or your favourite beer
-
3
tbsp
flour
TO SERVE
-
6
medium
Bread Rolls
-
1
tbsp
Butter
-
1
tbsp
Mayonnaise
-
1
handfull
Salad Leaves
Method
- Start with the sauce; in a saucepan, melt the butter over medium heat with the garlic and onions for 2 to 3 minutes.
- Gradually stir in the flour to create a roux. Slowly whisk in the milk until simmering and the mixture is smooth.
- Turn the heat to low and stir in the mustard, beer, and cheddar cheese a little at a time until fully melted, thick and bubbling. Keep warm until ready to drizzle over the sausage and bread.
- Preheat the barbecue to medium or until the charcoal ashes turn white.
- Place the sausages over indirect heat and cook for 8 minutes. Switch to a high heat for the last few minutes to help colour the sausages.
- Once the sausages are cooked, warm the bread rolls and drizzle some mayonnaise or butter on the base. Add the salad leaves, the sausages and then your sauce.
