Ingredients Jump to Instructions ↓

  1. Posted by artsycook at anonymous

  2. Source: Quivey's Grove Restaurant - Madison, Wisconsin

  3. A great winter treat from Quivey?s Grove restaurant in Madison, WI. Another awesome dish, it can turn salty so watch the ham and sausage, making sure it's low salt or baked ham.

  4. 2 quarts water

  5. 1/2 teaspoon black pepper

  6. 1 pound smoked ham pieces

  7. 1 small onion, chopped

  8. 1 cup butter or margarine

  9. 1 1/2 cups flour

  10. 2 cups cold milk plus more if necessary

  11. 1/2 to 3/4 cup beer, depending on your taste

  12. 12 ounces sharp Cheddar cheese, grated

  13. 12 ounces sausage,( bulk or links ) cooked

  14. 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.

  15. 5 minutes over medium. Add the soup stock slowly,

  16. 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.

  17. 1/2-inch pieces

  18. 6 to 8 servings.


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