Beer and Italian Sausage Fondue

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Oregano and Fennel Seed Crostini:

Eighteen 1/3-inch-thick baguette slices, cut diagonally

1/2 cup extra-virgin olive oil

3 cloves garlic, minced

2 tablespoons finely chopped fresh oregano

2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin

Freshly ground black pepper

Fondue:

1 cup beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed

1 tablespoon Dijon mustard

2 tablespoons extra-virgin olive oil

1 pound sweet Italian sausage, casings removed

1 medium onion, chopped (about 1 1/2 cups)

2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

2 cups packed coarsely grated extra-sharp white Cheddar (about 8 ounces)

2 cups packed coarsely grated fontina (about 8 ounces)

1/2 cup finely grated Parmesan