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| Wisconsin
Cheese & Sausage Fondue |
1 tbsp butter
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1 tsp cornstarch
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1 clove garlic
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1 cup white
table wine
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1/2 pound
gruyere cheese, grated coarsely
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1/2 pound
aged swiss cheese, grated coarsely
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1 tsp white
pepper
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optional:
2 tbsps. Kirschwasser (a Swiss cherry brandy)
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Grated nutmeg
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1/2 pound
precooked smoked sausages
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on loaf French
bread
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| |
| Melt butter in
heavy chafing dish or in skillet on stove and press garlic clove in
it. Remove garlic and slowly add white wine alternating with the grated
cheeses. As cheese melts add more cheese and wine until all is dissolved.
Add cornstarch and white pepper stirring constantly until ready to
serve. Cut french bread and sausage so that each bite-size piece has
crust casing on it Dip and eat. |
