Shelly's Recipe

GERMAN-STYLE BEER FONDUE

Category: Dips - Hot

1 clove garlic
3/4 tsp caraway seeds
2 cups Pilsner Beer
1 tbsp lemon juice
1/4 tsp sugar
1 lb fully-cooked turkey sausage, cut into 1/2 inch slices
4 cups shredded Cheddar cheese
2 tbsp flour
1 tbsp Worcestershire sauce
1 1/2 tsp whole grain mustard
1/2 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 hot 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 1-1/2 quart fondue pot, or small slow cooker set on low. Serve with sausage slices, chunks of bread, apple slices and potato cubes. Serves six.