Swiss And Ale Fondue

1. 1

   Pre-prepare your dippers, cut the bread into bite size pieces. slice and sautee the smoked sausage. slice the apples.

2. 2

   I tend to cook my fondue in a cooking pot over the hob before transferring to the preheated fondue pot just prior to serving but this is by choice, it could be done in the fondue pot too.

3. 3

   Pour the ale into the pot and heat to simmering point without boiling, allow to reduce to 3/4 cup then reduce the heat.

4. 4

   mix the corn starch with your grated cheese and add the cheese a handful at a time.

5. 5

   Key is to let the cheese melt before adding more.

6. 6

   Use a wooden spoon to keep a gentle stir on it.

7. 7

   Add a little black pepper to taste

8. 8

   I like to use worcstershire sauce the most but sumetimes i will use hot sauce instead, again to taste.

9. 9

   If the mixture is too hard add more ale a little at a time, if it is too soft then carefully add a little more hot sauce.

10. 10

    Dip, eat, enjoy, repeat

* Per serving · 4 servings · Values may vary.

No additional tips available.