Equipment You’ll Need
- Heavy Cast Iron Pot or Skillet
- BBQ Gloves
- BBQ Tongs or Long Spoon for Stirring
- Pellet Grill or Smoker (set to 325°F)
- Hickory or Charcoal Pellets (for extra smoky flavor)
- Cutting Board & Sharp Knife
Ingredients
- 500 g breakfast sausage
- 2 x 398 ml cans fire-roasted salsa or Rotel
- 1 can cream of mushroom soup
- 900 g Velveeta cheese (cubed)
- 450 g smoked gouda (cubed)
- 2 tbsp Meat Church Holy Voodoo Rub
- 1 bunch fresh cilantro (chopped)
Instructions
1. Preheat the Smoker
Set your smoker or oven to 325°F. Load with hickory or charcoal pellets for best flavor.
2. Brown the Sausage
In a heavy cast iron pot, crumble the breakfast sausage and cook over medium heat until browned. Drain excess fat once cooked.
3. Prep the Cheese
While the sausage cooks, cube both the Velveeta and smoked gouda into 1-inch chunks for easy melting.
4. Mix It All Together
Add the fire-roasted salsa (or Rotel), cream of mushroom soup, both cheeses, and Holy Voodoo rub into the pot with the sausage. Stir to combine.
5. Smoke the Dip
Place the cast iron pot uncovered on your smoker. Cook for 45 minutes, stirring every 10–15 minutes to ensure even melting.
6. Add Cilantro and Finish
About 5 minutes before you’re ready to serve, stir in the freshly chopped cilantro. Let it cook just long enough to blend the flavor in.
7. Serve Hot
Dish it up with tortilla chips, crusty bread, crackers — or for the bold, pork rinds!
Quick Recap
- Preheat smoker to 325°F
- Brown the sausage, drain fat
- Cube Velveeta and smoked gouda
- Combine sausage, cheese, salsa, soup, and rub in cast iron pot
- Smoke uncovered for 45 minutes, stir occasionally
- Add cilantro 5 minutes before serving
- Serve hot with chips, bread, or pork rinds
Helpful Tips and Notes
Cheese Swaps Welcome
Any good melting cheese can work here — pepper jack, Monterey Jack, or spiced cheddar are great substitutes for gouda. But Velveeta is non-negotiable for that signature creamy texture. Skip the store brand for this one.
About the Soup
Cream of mushroom adds a subtle richness, but if you’re not a fan, try cream of jalapeño, cheddar soup, or even cream of celery.
Rotel vs. Fire-Roasted Salsa
Rotel (tomatoes and green chilies) is the original choice, but fire-roasted salsa brings a deeper flavor. Either works beautifully!
Smoke Wisely
Since it’s a short smoke, go bold with flavor — hickory or charcoal pellets work best. You’ll get a nice, smoky dip without overpowering the cheese.