This dip was MADE for autumn. A sweet, cinnamon-y breakfast sausage made from elk is sprinkled into a hot cheese dip that's been infused with pumpkin ale. The layers of flavors will keep 'em coming back for more at parties and tailgates!
Makes 3 quarts
- Ingredients -
Elk Breakfast Sausage
2 lbs elk, cubed
3 tablespoons
Weston Breakfast Sausage Dust
1 tablespoon cinnamon
Pumpkin Beer Cheese Dip
1 cup milk
16 oz mild cheddar cheese, shredded
8 oz whipped cream cheese
1 cup pumpkin ale
- Tools -
Weston Meat Grinder
Weston Vacuum Sealer (optional, to marinate)
Use a
Weston Meat Grinder to grind your elk meat with a coarse plate. Hand mix the elk with
Weston Breakfast Sausage Seasoning and cinnamon.
Vacuum seal and let marinate overnight for maximum flavor.
Cook the breakfast sausage in a skillet until cooked through, crumbling with a spatula as it cooks. Remove from heat. Heat your milk over medium heat (do not boil, just heat). Once it begins to stream, stir in the cream cheese until melted. Once the cream cheese is melted, stir in the shredded cream cheese and continue to stir until melted. Pour in the pumpkin ale and stir until the dip is consistent throughout. Sprinkle in sausage.
Alternatively, you can make this dip in a crock pot over high heat, then reduce it to low or warm once it is ready. You will need to stir it every once in a while, and keep some milk or water nearby so that it does not dry up.
Serve with tortilla chips.
