Yield: 8 Servings
Measure | Ingredient |
---|---|
1 pounds | 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 tablespoons | All-purpose flour |
½ teaspoon | Dry mustard |
¼ teaspoon | Pepper |
1 \N | Clove garlic, cut into halves |
⅛ teaspoon | Red pepper sauce |
Heat kielbasa and ½ cup beer to boiling; reduce heat. Simmer uncovered 10 minutes; drain.
Toss cheeses, flour, mustard and 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; keep warm ovqr low heat. Spear kielbasa with long-handled forks; dip and swirl in fon- due with stirring motion. If fondue becomes too thick, stir in additional heated beer. 8 servings; 410 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition