2) Add the chicken stock and beer and heat until it comes to a boil. Slowly add the cheese while stirring, until just boiling and smooth. Add the single cream, salt, dry mustard and Worcestershire sauce.
3) Reduce the heat to low and cook until the soup has thickened. Cut the smoked sausage into 1cm pieces and place in a saucepan. Saute the sausage over a medium heat until heated through, about five to seven minutes.
4) Add the sausage to the soup and stir in to distribute. Transfer to a large serving bowl, or to individual soup bowls, and serve hot.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Networks chefs have not tested this recipe, in the proportions indicated, and therefore we cannot make any representation as to the results.