German Beer and Cheddar Fondue
Votes: 1
Time: 22 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Recipe for German-style fondue with beer and two types of cheese.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Fondue
- 300 gr. (2.5 cups) grated Cheddar
- 150-170 gr. grated Gruyère cheese
- 1 heaped tablespoon of wheat flour
- 1 cup German light beer
- 2 tablespoons spicy brown mustard
- A few drops of hot sauce
- A few drops of Worcestershire sauce
Innings
- 700 g of diced shpikachki (boiled and smoked sausages with pieces of lard)
- 1 tbsp (15 g) butter
- 1 pack of skewers (preferably boar's head shaped)
- 1 head of cauliflower (separated into florets)
- 1 small jar of preserved gherkins
- 1 small jar of pickled onions
- 1 small rye baguette or a loaf of rye bread, diced
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Recipes with similar ingredients: cheddar cheese, Gruyere cheese, flour, light beer, mustard, hot sauce, Worcestershire sauce, sausages, cauliflower, pickled cucumber, pickled onions, onion sets, rye bread
Cooking the dish according to the recipe:
- In a bowl, combine the grated cheese and flour. Pour the beer into the saucepan and bring to a gentle simmer over medium heat. Then reduce the heat and gradually whisk in the cheese and flour. Stir constantly with a wooden spoon, making a figure-eight motion to ensure the cheese melts evenly. Once the cheese is completely melted, add the mustard, hot sauce, and Worcestershire sauce. Next, pour the fondue into a warm fondue pot.
- Pour water into a large skillet to cover by 5 cm, bring to a boil, and add the cauliflower florets. Blanch for 2-3 minutes, then arrange on a plate around the fondue.
- In the same pan, bring the remaining water to a boil and add the diced sausages. Cook uncovered until all the liquid has evaporated. Then add 1 tablespoon (15 g) of butter for crispier sausages. Mound the fried sausages on the cabbage near the fondue. Garnish with gherkins, pickled onions, and cubes of rye bread.
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