German Cheddar and Beer Fondue

This is really good! I don't like beer, but I love this! The only drawback to this recipe is that it is kinda expensive for my budget.

- 10 oz or 2 1/2 cups shredded shapr Cheddar
- 1/4 to 1/3 pound, 4-6 ounces Gruyere, shredded
- 1 tbsp all-purpose flour
- 1 cup German lager (example: Sam Adams lager)
- 2 tbsp spicy brown mustard
- a few drops hot sauce
- a few drops Worcestershire sauce

Suggested For Serving:
- 1 1/2 lb cubed or thick sliced and browned wursts: knock, brat, or brot
- 1 pkg mini party franks
- 1 head cauliflower, separated into florets
(- 1 small jar mini Gherkin pickles)
(- 1 small jar pickled onions)
- 1 small loaf rye, pumpernickel or sour dough bread, cubed


Combine cheese in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat ot simmer and add cheese in handfuls. Stir constantly, melting cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fullly, stir in the mustard, hot sauce, Worcestershire sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2 inches of water to a boil and blance the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tbsp butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections iwth dishes of pickles, onions, and cubed bread.