Dos Equis, sausage and cheese, oh my! If we hosted a fantasy food draft, this fondue would be the obvious stud. Dos Equis contributes just the right amount of malt balance and light hop character to the savory and spicy chorizo, making this an ideal indulgence for game day. Be sure to save a couple of ounces of beer to brighten and finish this versatile fondue. Serve with warm tortilla chips or chunks of crusty bread, washed down only with an ice cold Dos Equis.
Set the EGG for direct cooking at 400ºF/204ºC.
Place a Dutch oven on the cooking grid and add butter until melted. Add the onion and garlic, stir and cook for 2 minutes. Crumble the sausage meat and add it to the Dutch oven, stir and cook thoroughly until browned. Add the flour, stir and cook for 1 minute.
Whisk in the beer until fully incorporated, then add the milk, bring to a simmer, whisking until smooth. Add the cheeses and stir until melted. Stir in the remaining ingredients, bring back to a simmer and add the reserved beer. Transfer the fondue to a warming dish and serve.
XX Corn, Mango and Black Bean Salsa Instructions
Dos Equis is a welcome addition to this savory, sweet and mildly spicy salsa. The crisp, fresh flavor of this classic lager from Mexico is the ultimate complement. Serve with chicken quesadillas, grilled fish tacos or as a salsa for warm tortilla chips.
To make: Mix all the ingredients together, refrigerate for at least two hours and up to five days.
Makes approximately 1 pint