Be the first to It's hard to think of a better combination for flavor and fun at parties and social occasions. Use kielbasa cooked in beer as dippers for Cheddar and Swiss cheese fondue. This is quick and incredibly easy.
Prep Time: 10 minutes
Cook Time: 20 minutes
Ingredients:
- 1 pound fully cooked kielbasa, cut into 1/2-inch slices
- 2 cups beer
- 8 ounces shredded sharp natural Cheddar cheese
- 2 cups shredded natural Swiss cheese
- 2 Tbsp all-purpose flour
- 1/2 tsp dry mustard
- 1/4 tsp pepper
- 1 clove garlic, cut in half
- 1/8 tsp red pepper sauce
Preparation:
Heat kielbasa and 1/2 cup beer to boiling; reduce heat. Simmer uncovered 10 minutes; drain.
Toss Cheddar cheese, Swiss cheese, flour, mustard, and [b">pepper]pepper until cheese is coated. Rub bottom and side of 2-quart heavy saucepan or skillet with cut clove of garlic. Add remaining beer. Heat over low heat until bubbles rise to surface. Add cheese mixture, about 1 cup at a time and stirring after each addition, until cheese is melted and mixture is smooth. Stir in pepper sauce.
Remove to ceramic fondue dish and keep warm over low heat. Spear kielbasa with long-handled forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in additional heated beer.
Yield: 8 servings; 410 calories per serving.
Source: Betty Crocker's Cookbook (John Wiley & Sons)
Reprinted with permission.
Toss Cheddar cheese, Swiss cheese, flour, mustard, and [b">pepper]pepper until cheese is coated. Rub bottom and side of 2-quart heavy saucepan or skillet with cut clove of garlic. Add remaining beer. Heat over low heat until bubbles rise to surface. Add cheese mixture, about 1 cup at a time and stirring after each addition, until cheese is melted and mixture is smooth. Stir in pepper sauce.
Remove to ceramic fondue dish and keep warm over low heat. Spear kielbasa with long-handled forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in additional heated beer.
Yield: 8 servings; 410 calories per serving.
Source: Betty Crocker's Cookbook (John Wiley & Sons)
Reprinted with permission.
