Quivey's Grove Sausage, Cheese and Beer Soup


  • 2 quarts water
  • 1/2 tsp black pepper
  • 1 lbs smoked ham pieces
  • 1 small onion, chopped
  • 1 cup butter or margarine
  • 1 1/2 cups flour
  • 2 cups cold milk plus more if necessary
  • 1/2 to 3/4 cup beer, depending on your taste
  • 12 oz sharp Cheddar cheese, grated
  • 12 oz sausage,( bulk or links ) cooked


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.

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