Categories: Fondue

Ingredients

• 10 ounces, 2 1/2 cups, shredded sharp Cheddar
• 1/4 to 1/3 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

Directions

1. Directions

2. 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.

3. 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.

4. 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.

5. Serve with:

6. 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,

7. 1 package mini party franks (recommended: Boars Head)

8. 1 head cauliflower, separated into florets

9. 1 small jar mini Gherkin pickles, drained

10. 1 small jar pickled onions, available on vegetable aisle

11. 1 small, round loaf rye, pumpernickel or sour dough bread, cubed

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