Beer Cheese Fondue

Beer Cheese Fondue

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  • 1

    sack, 10 ounces, 2½ cups, shredded sharp Cheddar, available on dairy aisle

  • ¼ to ⅓

    pound, 4 to 6 ounces, Gruyere, shredded

  • 1

    rounded tablespoon all-purpose flour

  • 1

    cup German lager beer

  • 2

    tablespoons spicy brown mustard

  • A few drops hot sauce

  • A few drops Worcestershire sauce


For Serving: 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot, 1 package mini party franks (recommended: Boars Head) 1 head cauliflower, separated into florets 1 small jar mini Gherkin pickles, drained 1 small jar pickled onions, available on vegetable aisle 1 small, round loaf rye, pumpernickel or sour dough bread, cubed Directions Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot. In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot. In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.


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