- 6
Ingredients
- FOR SERVING:
- 2 1/2 cups shredded sharp cheddar
- 4 oz shredded Gruyere
- 1 tbs flour
- 1 cup German lager beer
- 2 tbs spicy brown mustard
- hot sauce
- Worcestershire sauce
- 1 1/2 lb cubed and browned sausages
- 1 package mini party franks
- 2 cups cauliflower florets
- 1 jar mini Gherkin pickles
- 1 small jar pickled onions
- 1 small loaf rye or sour dough bread, cubed
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 sausages. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings.