Beer and Italian Sausage Fondue Recipe

Name: Beer and Italian Sausage Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Eighteen 1/3-inch-thick baguette slices, cut diagonally; 1/2 cup extra-virgin olive oil; 3 cloves garlic, minced; 2 tablespoons finely chopped fresh oregano; 2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin; Freshly ground black pepper; 1 cup beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed; 1 tablespoon Dijon mustard; 2 tablespoons extra-virgin olive oil; 1 pound sweet Italian sausage, casings removed; 1 medium onion, chopped (about 1 1/2 cups); 2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin; 1/4 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 3 tablespoons all-purpose flour; 2 cups packed coarsely grated extra-sharp white Cheddar (about 8 ounces); 2 cups packed coarsely grated fontina (about 8 ounces); 1/2 cup finely grated Parmesan

Servings: persons

Eighteen 1/3-inch-thick baguette slices, cut diagonally
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons finely chopped fresh oregano
2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
Freshly ground black pepper
1 cup beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped (about 1 1/2 cups)
2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 cups packed coarsely grated extra-sharp white Cheddar (about 8 ounces)
2 cups packed coarsely grated fontina (about 8 ounces)
1/2 cup finely grated Parmesan

1
For the crostini: Preheat the oven to 375 degrees F. Arrange the baguette slices in a single layer on a large baking sheet.
2
Mix the oil, garlic, oregano and fennel seeds in a small bowl.
3
Brush the oil mixture over the top of the baguette slices.
4
Sprinkle lightly with pepper.
5
Bake the baguette slices until lightly toasted but still slightly soft, 12 to 15 minutes.
6
For the fondue: Mix together the beer and mustard in a small bowl.
7
Heat the oil over medium-high heat in a large nonstick skillet.
8
Add the sausage, onions, fennel seeds, salt and pepper.
9
Break the sausage into smaller pieces with a wooden spoon and cook until browned and cooked through, about 10 minutes.
10
Stir in the flour.
11
Add the beer mixture and bring to a boil.
12
Reduce the heat to medium-low.
13
Gradually add the Cheddar, fontina and Parmesan, stirring constantly, until the cheese is melted and smooth.
14
Keep warm over low heat.
15
If the fondue becomes too thick, gradually stir in extra beer, 1 tablespoon at a time.
16
Serve the fondue with the crostini.

687

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Eighteen 1/3-inch-thick baguette slices, cut diagonally, 1/2 cup extra-virgin olive oil, 3 cloves garlic, minced, 2 tablespoons finely chopped fresh oregano, and more.

Yes, Beer and Italian Sausage Fondue falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Beer and Italian Sausage Fondue

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