German Cheese Beer Fondue

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A delicious recipe from rachael ray.

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Steps

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Heat a small skillet over medium heat with 1 turn of the pan of vegetable oil.

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Once hot , add the chopped bacon and cook , stirring every now and then until crispy.

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Remove from the skillet , drain on a paper towel-lined plate and reserve.

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Bring 1 inch water to boil in a large skillet and add wursts or mini franks of choice.

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Boil 5 minutes , drain and brown in 1 tablespoon butter to crisp casings.

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Bring a second pan with a couple inches of water to a boil and blanch the cauliflower a minute or so and drain.

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Combine cheeses in a bowl with the flour.

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Add beer to a small pot and bring up to a bubble over medium heat.

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Reduce the heat to a simmer and add the cheese in batches.

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Stir in a figure-eight pattern with wooden spoon.

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When all the cheese has been incorporated fully , stir in the mustard , hot sauce and worcestershire sauce.

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Transfer fondue to warm fondue pot and sprinkle the top with the reserved bacon.

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To serve , arrange the wursts , cauliflower , pickles , onions , cu.

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Ingredients

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center-cut bacon, cheddar cheese, smoked gruyere cheese, smoked swiss cheese, all-purpose flour, lager beer, hot mustard, hot sauce, worcestershire sauce, knockwurst, cauliflower, gherkin, pickled onion, rye bread