Kielbasa in fondue
8 Servings
Ingredients
| Quantity | 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 | Clove garlic, cut into halves | |
| ⅛ | teaspoon | Red pepper sauce |
Directions
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