German Cheese & Beer Fondue

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READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 6
    slices center-cut bacon, chopped
  • 6
    ounces cheddar cheese, shredded
  • 5
    ounces smoked gruyere cheese, shredded
  • 5
    ounces smoked swiss cheese, shredded
  • 1
    tablespoon all-purpose flour, rounded
  • 1 12
    cups german lager beer
  • 1 12
    cups german lager beer
  • 2
    tablespoons sharp hot mustard
  • 2 -3
    drops hot sauce
  • For Dipping
  • 1
    knockwurst (cubed or thickly sliced browned wursts, knock, brat or brot)
  • 1
    head cauliflower, separated into florets
  • gherkin, drained
  • pickled onion, available on vegetable aisle
  • 1
    1 small pumpernickel bread or 1 small sourdough bread, cubed
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DIRECTIONS

  • Heat a small skillet over medium heat with 1 turn of the pan of vegetable oil. Once hot, add the chopped bacon and cook, stirring every now and then until crispy.
  • Remove from the skillet, drain on a paper towel-lined plate and reserve.
  • Bring 1 inch water to boil in a large skillet and add wursts or mini franks of choice.
  • Boil 5 minutes, drain and brown in 1 tablespoon butter to crisp casings.
  • Bring a second pan with a couple inches of water to a boil and blanch the cauliflower a minute or so and drain.
  • Combine cheeses in a bowl with the flour.
  • Add beer to a small pot and bring up to a bubble over medium heat.
  • Reduce the heat to a simmer and add the cheese in batches.
  • Stir in a figure-eight pattern with wooden spoon.
  • When all the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce.
  • Transfer fondue to warm fondue pot and sprinkle the top with the reserved bacon.
  • To serve, arrange the wursts, cauliflower, pickles, onions, cubed bread and smoked almonds around the fondue pot and dig in!
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