German Cheese & Beer Fondue
A delicious recipe from Rachael Ray.
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INGREDIENTS
Nutrition- 6slices center-cut bacon, chopped
- 6
- 5
- 5ounces smoked swiss cheese, shredded
- 1
- 1 1⁄2cups german lager beer
- 1 1⁄2cups german lager beer
- 2tablespoons sharp hot mustard
- 2 -3drops hot sauce
- 2 -3drops Worcestershire sauce
For Dipping
- 1knockwurst (cubed or thickly sliced browned wursts, knock, brat or brot)
- 1
- gherkin, drained
- pickled onion, available on vegetable aisle
- 11 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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