German Cheddar and Beer Fondue

Recipe courtesy Rachael Ray

Show: 30 Minute MealsEpisode: Guilty Pleasure

Rated: 4 stars out of 5Rate itRead users' reviews (67)

Cook Time:
12 min
Level:
Easy
Yield:
4 servings

Times:

Prep: 10 min
Inactive Prep: --
Cook: 12 min
Total:: 22 min

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Ingredients

1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
1 rounded tablespoon all-purpose flour
1 cup German lager beer
2 tablespoons spicy brown mustard
A few drops hot sauce
A few drops Worcestershire sauce

For Serving:

1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
1 package mini party franks (recommended: Boars Head)
1 head cauliflower, separated into florets
1 small jar mini Gherkin pickles, drained
1 small jar pickled onions, available on vegetable aisle
1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Directions

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

In a large skillet, bring 2-inches of water to a boil and blanch 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 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

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Comments & Reviews

recipe German Cheddar and Beer Fondue
Xuan Tampa, FL 11-06-2009
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Delicious!! Try this recipe!
Rated: 5 stars out of 5

I made this fondue for an Oktoberfest party and everyone loved it! I changed the cheese a little though...I used good cheese... (from Publix) and it was wonderful! I think you have to have fresh grated cheese to get a smooth wonderful texture and taste. I used 10 oz. of Emmenthaler and 10 oz. of Kerrygold Irish Dubliner Cheddar Cheese (This cheese is white but the flavor is spectacular!). I used Amberbach beer and grey poupon dijon mustard. I had so many compliments. I also used a sourdough bread loaf from Publix and lightly toasted it so that it would dip properly. Enjoy!!Read more
recipe German Cheddar and Beer Fondue
molline orlando, FL 10-12-2009
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beer in the fondue
Rated: 3 stars out of 5

This fondue sounds really good,but I don't like beer. Can you suggest an substatute.
recipe German Cheddar and Beer Fondue
null null, null 09-30-2009
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German cheddar and beer fondue recipe
Rated: 3 stars out of 5

Hey! This recipe is great! really !! I found a recipe for this in this website, but I don't know may be it's different.But... check it! http://www.recipebuddys.com/ Read more
recipe German Cheddar and Beer Fondue
peter lake hiawatha, NJ 09-28-2009
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Error in Portion estimate ??
Rated: 4 stars out of 5

First, I think the "10 oz." measurement is weight, while the "2 1/2 Cup" measurement is volume. That said, it seems to me... that, with a pound of cheese and 2 1/2 pounds of assorted sausages, this is more like 12 or 14 servings. You need to be very careful when melting cheese to go slowly and keep stirring, to keep it from turning to glop. Overheating it is the sure path to disaster.Read more
recipe German Cheddar and Beer Fondue
April Cheyenne, WY 07-12-2009
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WONDERFUL...!
Rated: 5 stars out of 5

This was my first time making any fondue. I read the reviews before hand. The amout of cheese called for in the recipe is... correct. 10 oz. is 2 1/2 cups and that's what I used. I did only use 1 tsp of spicy brown mustard though. I served grilled sirloin steak, sauteed shrimp, sugar snap peas, whole mushrooms and french bread pieces. Perfect! For an extra kick, I think you would want to add the amount of spicy brown called for in the recipe if you were going to serve brats, sauasage, etc. I'll be making this again soon!Read more
recipe German Cheddar and Beer Fondue
Kirsten Phoenix, AZ 01-15-2009
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Yummy recipe;...very close to the Cheese/Beer Fondue recipe at the Melting Pot!
Rated: 4 stars out of 5

I thought that this recipe was great. Sure, it definitely needed some tweaks and I've found that reading the reviews before... starting on a recipe is invaluable. Everyone had mentioned that 2 T of mustard was a little much, so I went with 1/2 t of dry mustard and it was just perfect. I used a very high quality sharp Irish cheddar and a Gruyere that was recommended in the store. I used to live in NY, so I guess I'm kind of a "food snob", but you really do need to use high-quality cheeses for this recipe to work correctly. Make sure to coat the cheese well with the flour and always, always stir in the figure-8 fashion and you will get a creamy consistency instead of a gloppy mess. I also ended up using a little more beer (and more cheese) than it called for to get the fondue to the consistency I wanted. We used a Blue Moon Ale and it was a perfect compliment to the other flavors. Continue to taste to see what other seasoning is needed. We went with some tabasco and a few other seasonings. I also minced some garlic, rubbed the inside of the pan with it and added it to the fondue. I'm a garlic nut, and think everything is better with it! We cut up a crusty sourdough loaf, some gala apples and served it with a salad. We'll definitely be making this recipe again. Read more