Recipe information
Yield
4 servings
Ingredients
10 ounces (2 1/2 cups) shredded sharp Cheddar cheese (on the dairy aisle)
4 to 6 ounces Gruyère cheese, shredded (1 to 1 1/2 cups)
1 rounded tablespoon flour
1 cup German lager
2 tablespoons spicy brown mustard
A few drops of hot sauce, such as Tabasco
A few drops of Worcestershire sauce
Serve With. . .
Cubed or thick-sliced and browned wursts: knack or brat
Mini party franks, such as Boar’s Head brand
Blanched cauliflower and broccoli florets
Preparation
In a bowl combine the cheeses with the flour. Add the beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add the cheese mixture in handfuls. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches. When the cheese has been incorporated fully, stir in the mustard, hot sauce, and Worcestershire sauce. Transfer the fondue to a fondue pot and serve.
