Really Late Wordless Wednesday Post

You have to squeeze the sausage out of the cases. It's the grossest thing in the whole world. Like milking a cow for meat.

Break it up with a wooden spoon. This is not a job for plastic. Unless you like to eat plastic, and then, that's up to you.

Add flour and seasonings. I like a cajun blend, but I'm out. So I went with paprika, garlic powder, white pepper, black pepper, cayenne pepper, and oregano.

and this is what happens when you don't know how to take an "I'm cooking food shot."

You want the flour to kind of brown on the bottom of the pan and stick. There's a fancy French name for this. Means YUMMY. When flour is browned, pour in beer and once cup of water.

Stir until thick, add both stocks and hashbrowns O'brian, bring to a bubble. Simmer ten minutes. In hindsight, I will never put frozen hashbrowns into a bowl again, as they fused into any icy mass that required chiseling. Over a pot. Of steaming, boiling liquid. With Sausage grease. I may have scars.

Bring to a boil. This will thicken as it simmers. Just keep scraping the bottom of the pan as your stirring to get the yummy fancy french word stuff off the pan and into your soup.

If it's not thick enough, add some corn starch to one cup of milk and shake in a tupperware container. Don't ask me how much. About a heap. If you held a gun to my head, I'd say three tablespoons, but you just want the soup thick enough to hold the cheese.

Add the cheese in hand fulls. Again, it's not really a science. More of a taste.

I'd go with about 8 ounces...this time if pressed.

Serve with biscuits...

You can be real cute about that if you want.

And there's your soup. I used a ridiculously dark beer, and got dark soup. It happens. Also, I've written this recipe out on here before. It's good. It's also different every time I make it.

The bottom line is sausage+flour+beer+broth+potatoes+milk+cheese+seasoning= so freaking good. Now, go play with it. Make it your own.