German Cheddar and Beer Fondue Recipe

Name: German Cheddar and Beer Fondue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle; 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; 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,; 1 package mini party franks (recommended: Boars Head); 1 head cauliflower, separated into florets; 1 small jar mini Gherkin pickles, drained; 1 small jar pickled onions, available on vegetable aisle; 1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Servings: persons

1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
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
1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed

1
Combine cheeses in a bowl with flour.
2
Add beer to a small pot and bring up to a bubble over medium heat.
3
Reduce the heat to simmer and add cheese in handfuls.
4
Stir constantly, melting the cheese in batches.
5
Stir in a figure-eight pattern with wooden spoon.
6
When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce.
7
Transfer fondue to warm fondue pot.
8
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.
9
In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts.
10
Cook, uncovered until all the liquid has evaporated.
11
Add 1 tablespoon butter to the pan to crisp the casings.
12
Pile wursts and dogs near fondue.
13
Complete the dipping selections with dishes of pickles, onions and cubed bread.

252

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 13 ingredients. The key ingredients include: 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle, 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded, 1 rounded tablespoon all-purpose flour, 1 cup German lager beer, and more.

Yes, German Cheddar and Beer Fondue falls under the General 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.

German Cheddar and Beer Fondue

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