1. Heat butter in large heavy-bottom Dutch oven over medium heat until foaming; add onion and cook, stirring occasionally, until soft, about 4 minutes. Add celery and garlic; cook about 1 more minute. Add flour and cook, stirring to coat the vegetables, until mixture begins to brown on bottom of pot, about 2 minutes. Gradually whish in beer, chicken broth, Half & Half and bay leaf. Increase heat to medium-high and bring to boil. Reduce heat to medium-low and simmer until vegetables soften, about 10 minutes. Cut sausage links in to ½ inch pieces and brown and set aside.

2. Off heat, add cayenne and sherry; cool soup 1 minutes. Slowly whisk in shredded cheeses and thyme. Add smoked paprika, Worcestershire sauce, tobasco, salt and ground pepper to taste. Add sausage pieces and stir.

3. Serve immediately or keep hot in crock pot.

Note: Use a good quality pepper like Kirkland Course Ground Malabar black pepper.

Submitted by: Suki Patterson
Second Place - Side Dish  2010 Cookoff