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4 to 6
servingsEasy
1 hr 10
By Derek Wolf and Steven Raichlen
Published 2022
If you follow me on social media, this recipe might look familiar. Yes, the original recipe was chorizo sausage with Monterey Jack cheese and Chilean-inspired pebre. This newer rendition has the same amount of flavor, it just tastes different. The core of this recipe is the sausage. I use mild Italian sausage, but you are welcome to use a spicier sausage. The caramelized onions give us that sweet and bitter flavor all at the same time. The combination of the brown sugar and hoppy beer creat
