Fondue with beer and cheddar in German

German fondue recipe with beer and two kinds сыра. Time: 22 мин.Difficulty: easy Servings: 4 Measured containers are used in recipes volume: 1 cup (st.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cups (st.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (Art.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

Fondue

• 300 gr (2.5 tbsp) grated Cheddar
• 150-170 gr. grated Gruyere cheese
• 1 tbsp. l with a hill of wheat flour
• 1 tbsp. German light beer
• 2 tbsp. l spicy brown mustard
• A few drops of hot sauce
• A few drops of Worcester sauce

Innings

• 700 gr diced sausages (cooked smoked sausages with pieces of bacon)
• 1 tbsp. l (15 gr.) Butter
• 1 pack of skewers for dishes (preferably in the form of a head boar)
• 1 head of cauliflower (disassembled for inflorescences)
• 1 small jar of canned gherkins
• 1 small jar of pickled onions
• 1 small rye baguette or loaf of rye bread, sliced cubes

Recipes with similar ingredients: cheddar cheese, gruyere cheese, flour, light beer, mustard, spicy sauce, Worcestershire sauce, sausages, cauliflower, pickled cucumber, pickled onions, onion sets, Rye bread

Recipe preparation:

1. Combine grated cheese with flour in a bowl. Pour beer into the stewpan and bring to a low boil over medium heat. Then turn down the fire and gradually pour cheese with flour. Stir constantly wooden spoon, drawing figure eight, so that the cheese is evenly melted. When the cheese will finally melt, put the mustard, spicy and Worcester sauce. Next, pour the fondue into a warm fondue pot.
2. Pour water into a large pan to cover 5 cm, bring to a boil and put the cauliflower inflorescences. Blanch for 2-3 minutes, then place on a platter around fondue.
3. In the same pan, bring the remaining water to a boil and put diced sausages. Cook without a lid, until all the liquid will not evaporate. Then add 1 tbsp. l (15 gr.) Creamy butter to make sausages crispy. Add toasted sausages slide to the cabbage near the fondue. Complete the dish with gherkins, pickled onions and diced rye bread.