Preparation:

It's best if you can find a picnic ham and pork sausage that's not too salty. 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 and melted.

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: 6 to 8 servings.
Source:
Submitted by: Recipe Group Member
Date:

•