A great winter treat from Quivey's Grove restaurant in Madison, Wisconsin.
Another awesome dish, it can turn salty so watch the ham and sausage, making sure
it's low salt or baked ham.
2 quarts water
1/2 teaspoon black pepper
1 pound smoked ham pieces
1 small onion, chopped
1 cup butter or margarine
1 1/2 cups flour
2 cups cold milk plus more if necessary
1/2 to 3/4 cup beer, depending on your taste
12 ounces sharp Cheddar cheese, grated
12 ounces sausage,( bulk or links ) cooked
* It's best if you can find a picnic ham and pork sausage that's not
Bring the water, black pepper, and ham to a boil in a large pot and simmer
for 1 hour. Strain the stock. Skim fat from the surface, and return the stock
to the pot, keeping it warm. Reserve the ham.
In a large heavy saucepan, prepare a roux by melting the margarine or butter
until bubbly and whisk in the flour. Continue cooking as you stir for 5 minutes
over medium. Add the soup stock slowly, 2 cups at a time, whisking and cooking
until thick and smooth after each addition. Slowly add the milk, stirring all
the time. Add the grated cheese, a little at a time, stirring until thick, smooth
Add the beer, cooked sausages (if using links, shop into 1/2-inch pieces)
and chopped reserved ham pieces. Keep warm on low until serving.
Makes about 6 to 8 servings.
Posted by artsycook at recipegoldmine.com.
Source: Quivey's Grove Restaurant - Madison, Wisconsin