German Cheddar And Beer Fondue

By á-170456

Ingredients

• FOR SERVING:
• 2 1/2 cups shredded sharp Cheddar - (10 oz)
• 4 ounces shredded Gruyere - (to 6)
• 1 tablespoon all-purpose flour - (rounded)
• 1 cup German lager beer
• 2 tablespoons spicy brown mustard
• A few drops hot sauce
• A few drops Worcestershire sauce
• 1 1/2 pounds cubed or thick-sliced and browned wursts (knock, brat, or brot)
• 1 package mini party franks (Boars Head recommended)
• 1 head cauliflower separated florets
• 1 small jar mini Gherkin pickles drained
• 1 small jar pickled onions
• 1 small round loaf rye, pumpernickel, or sour dough bread cubed

Details

Servings 4

Preparation

Step 1

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.

This recipe yields 4 servings.