Ingredients
The following ingredients have 6 Servings
- Two 12-ounce cans evaporated milk
- ½ cup lager
- 1½ tablespoons Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 to 2 tablespoons hot sauce
- 8 ounces sharp cheddar cheese
- freshly grated
- 8 ounces pepper jack cheese
- freshly grated
- 4 ounces sliced American cheese
- torn up
- 1 tablespoon cornstarch
- 6 pretzel hot dog buns
- 6 jumbo hot dogs
- preferably made with natural casing
- Beer Cheese Sauce
- for topping
- Pickled jalapeños slices
- pickled cherry pepper slices or giardiniera
- for topping
- Store-bought french fried onions
- for topping
Instruction
- For the Beer Cheese Sauce, in a medium saucepan over medium heat, combine evaporated milk and beer and cook until alcohol is cooked off, 3 to 5 minutes
- Stir in Dijon, Worcestershire and hot sauce until combined and smooth
- Toss the cheeses and cornstarch in a bowl until evenly coated
- Whisk the cheese mixture into the beer mixture and heat, whisking constantly, until the cheese melts and the sauce is smooth, about 5 minutes
- For the pretzel dogs, place a steamer insert in a saucepan with about an inch of water and bring to a boil
- Add hot dog buns and steam, covered, for 10 minutes
- Meanwhile, grill hot dogs until charred as desired; the char adds extra texture and flavor
- Add hot dogs to the steamed pretzel buns
- Ladle beer cheese on top, then garnish with pickled jalapeños or cherry peppers or giardiniera
- Top with a pile of french fried onions
