Side Pannel
Kielbasa in Fondue
Ingredients List
- 1 lb Fully cooked kielbasa,
- -cut into 1/2-inch slices
- 2 c Beer
- 8 oz Shredded sharp natural
- -Cheddar cheese
- 2 c Shredded natural Swiss
- -cheese
- 2 tb All-purpose flour
- 1/2 ts Dry mustard
- 1/4 ts Pepper
- 1 Clove garlic, cut into
- -halves
- 1/8 ts Red pepper sauce
Directions
Heat kielbasa and 1/2 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.
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.
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