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Kielbasa in Fondue




Source of Recipe


Betty Crocker's Cookbook


List of Ingredients




1 pound fully cooked kielbasa, cut into 1/2-inch slices
2 cups beer
8 ounces shredded sharp natural Cheddar cheese
2 cups shredded natural Swiss cheese
2 Tbsp all-purpose flour
1/2 tsp dry mustard
1/4 tsp pepper
1 clove garlic, cut in half
1/8 tsp red pepper sauce

Recipe



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 over low heat. Spear kielbasa with long-handled forks; dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in additional heated beer.

Yield: 8 servings; 410 calories per serving.