This #JustDelicious dish is not only traditional but also competition worthy and is my signature dish when entertaining family and friends. Delicious with a Margarita!
Prep Time: 10 min
Cook Time: 35 min
Serves: 4
| Ingredients: |
|
| 375 g | Eskort Jalapeño Pork Sausages |
| 150 g | cheddar cheese, grated |
| 100 g | mature cheddar cheese, grated |
| 100 g | white cheddar cheese, grated |
| 15 ml | flour |
| 50 ml | milk |
| 10 ml | olive oil |
| ½ | onion, finely chopped |
| 125 ml | beer, plus more if necessary |
| 1 | tomato, chopped |
| 1 | green chilli, seeds removed, chopped |
| small handful | fresh coriander, chopped |
| ½ | onion, finely chopped |
|
| salt |
|
| ground black pepper |
|
| tortilla chips, to serve |
Method:
-
Preheat oven to 230°C. In a small bowl, mix together the tomato, green chilli, coriander and onion and season with salt and pepper, toss well, cover and refrigerate until ready to serve.
-
Add all the cheeses and the flour to a bowl and toss to combine, set aside.
-
Remove sausage meat from casings and set aside.
-
Heat olive oil in a frying pan and add the sausage meat, fry until golden brown, breaking sausage meat up with a wooden spoon as you cook.
-
Add the onions and continue cooking until the sausage meat is fully cooked and the onions are soft. Remove the sausage and onion mixture from the pan and set aside.
-
In a saucepan, add beer and let it simmer, when it starts simmering, add the cheeses slowly, whisking constantly so that the cheese melts into the beer.
-
Once all the cheese has melted and is smooth, add the milk and stir, add the sausage and onion mixture and stir to combine. Remove from heat and pour into an ovenproof dish.
-
Place in oven and grill for 5 - 10 minutes until cheese is bubbling and browned, remove from oven and allow to cool slightly before serving.
-
Spoon the salsa on top and serve with tortilla chips.
