- 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, on dairy aisle
- 1/4 to at least oneOr3 pound, four to six ounces, Gruyere, shredded
- 1 rounded tablespoon all-purpose flour
- 1 cup German lager beer
- two tablespoons spicy brown mustard
- A couple of drops hot sauce
- A couple of drops Worcestershire sauce
- For Serving:
- 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
- 1 package small party franks (suggested: Boars Mind)
- 1 mind cauliflower, broken into florets
- 1 small jar small Gherkin pickles, drained
- 1 small jar pickled onions, on vegetable aisle
- 1 small, round loaf rye, pumpernickel or sour dough bread, cubed
Combine cheeses inside a bowl with flour. Add beer to some small pot and produce up to and including bubble over medium heat. Lessen the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir inside a figure-eight pattern with wooden spoon. Once the cheese continues to be incorporated fully, stir within the mustard. hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.
Inside a large skillet, bring 2-inches water to some boil and blanch the cauliflower for two to three minutes, drain and arrange round the fondue pot.
Within the same pan, bring the cooking water to a boil and add some small franks and sliced wursts. Prepare, uncovered until all of the liquid has evaporated. Add 1 tablespoon butter towards the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.
Recipe thanks to Rachael Ray