German-Style Beer Fondue

Serves 6

1 clove garlic
¾ tsp caraway seeds
2 cups Pilsner Beer
1 TBLS lemon juice
¼ tsp sugar
1 pound fully-cooked turkey sausage, cut into ½-inch slices
4 cups shredded Cheddar cheese (2 8-ounce packages)
2 TBLS flour
1 TBLS Worcestershire sauce
1 ½ tsps whole grain mustard
½ tsp salt
1/8 tsp cayenne pepper
1 loaf rye or pumpernickel bread, unsliced
3 Granny Smith apples, cut into chunks
2 potatoes, baked and cut into chunks

Rub bottom of heavy 4-quart saucepan with garlic clove; discard clove. Add caraway seeds to pan and toast over medium-high heat, stirring constantly, until fragrant, about 1-2 minutes.

Pour beer into pot; stir until foam dissipates. Stir in lemon juice and sugar. Bring mixture to a boil; add sausage pieces, reduce heat to medium-low and simmer, uncovered 8-10 minutes. Remove sausage from pot with slotted spoon; cover with foil to keep warm. Leave beer mixture over low heat.

In large bowl, toss cheese with flour until evenly coated. Slowly whisk in beer mixture, one-half cup at a time, stirring until melted. Whisk in Worcestershire sauce, mustard, salt and cayenne pepper until blended.

Transfer mixture to warm 1 ½ quart fondue pot, or small slow cooker set on low. Serve with sausage slices, chunks of bread, apple slices and potato cubes.

Nutrition Information, Per Serving:
780 calories; 35 g fat; 18 g saturated fat; 1730 mg sodium; 64 g carbohydrate

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