In a large frying pan over medium high heat, brown the pork breakfast sausage until no pink remains.  Crumble into small pieces.  Drain any excess grease.  Stir in chili powder, paprika, cumin, garlic and onion powders and cayenne.  Add black beans and salsa.  Let mixture cook until it’s thick.  Set aside.

In a medium saucepan over medium high heat, melt the butter until bubbly.  Whisk the flour in until it’s smooth.  Let cook for about 1 minute to remove any raw flour taste.  Slowly whisk the milk into the butter and flour roux.  Continue to whisk until the mixture is smooth and thickens.  When the back of a spoon is easily coated, whisk in the shredded Mexican blend cheese. 

Pour cheese mixture over the chili mixture.  Stir to combine.  Mix in green onion and cilantro.  Pour into a serving dish or a small crockpot set to low.  Serve with taco chips, pretzels, or your favorite dipping vessel.    Store dip in the refrigerator for up to 5 days.