Beer and Italian Sausage Fondue

Name: Beer and Italian Sausage Fondue
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 0 inches Eighteen -thick baguette slices, cut diagonally; 237 milliliters beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed; 0 teaspoons freshly ground black pepper; 6 servings Freshly ground black pepper; 227 grams cups packed coarsely grated extra-sharp white Cheddar (about; 1 Tbsp Dijon mustard; 3 Tbsps all-purpose flour; 227 grams cups packed coarsely grated fontina (about; 3 cloves garlic, minced; 454 grams sweet Italian sausage, casings removed; 0 teaspoons kosher salt; 118 milliliters extra-virgin olive oil; 2 Tbsps extra-virgin olive oil; 355 milliliters medium onion, chopped (about; 2 Tbsps finely chopped fresh oregano; 118 milliliters finely grated Parmesan; 2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin

Beer and Italian Sausage Fondue might be just the beverage you are searching for. This recipe serves 6. This recipe covers 22% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 34g of protein, 73g of fat, and From preparation to the plate, this recipe takes around 55 minutes.

Instructions

Watch how to make this recipe.

For the crostini: Preheat the oven to 375 degrees F. Arrange the baguette slices in a single layer on a large baking sheet.

Ingredients you will need

Baguette

Crostini

Equipment you will use

Baking Sheet

Oven

Mix the oil, garlic, oregano and fennel seeds in a small bowl.

Ingredients you will need

Fennel Seeds

Oregano

Garlic

Cooking Oil

Equipment you will use

Bowl

Brush the oil mixture over the top of the baguette slices.

Ingredients you will need

Baguette

Cooking Oil

Sprinkle lightly with pepper.

Ingredients you will need

Pepper

Bake the baguette slices until lightly toasted but still slightly soft, 12 to 15 minutes.

Ingredients you will need

Baguette

Equipment you will use

Oven

Mix together the beer and mustard in a small bowl.

Ingredients you will need

Mustard

Beer

Equipment you will use

Bowl

Heat the oil over medium-high heat in a large nonstick skillet.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add the sausage, onions, fennel seeds, salt and pepper. Break the sausage into smaller pieces with a wooden spoon and cook until browned and cooked through, about 10 minutes. Stir in the flour.

Ingredients you will need

Salt And Pepper

Fennel Seeds

Sausage

Onion

All Purpose Flour

Equipment you will use

Wooden Spoon

Add the beer mixture and bring to a boil. Reduce the heat to medium-low. Gradually add the Cheddar, fontina and Parmesan, stirring constantly, until the cheese is melted and smooth. Keep warm over low heat. If the fondue becomes too thick, gradually stir in extra beer, 1 tablespoon at a time.

Ingredients you will need

Parmesan

Cheese

Fontina Cheese

Beer

Serve the fondue with the crostini.

Ingredients you will need

Crostini

Equipment

Ingredients

Servings:

0inches

Eighteen -thick baguette slices, cut diagonally 237milliliters

beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed 0teaspoons

freshly ground black pepper 6servings

Freshly ground black pepper 227grams

cups packed coarsely grated extra-sharp white Cheddar (about 1Tbsp

Dijon mustard 3Tbsps

all-purpose flour 227grams

cups packed coarsely grated fontina (about 3cloves

garlic, minced 454grams

sweet Italian sausage, casings removed 0teaspoons

kosher salt 118milliliters

extra-virgin olive oil 2Tbsps

extra-virgin olive oil 355milliliters

medium onion, chopped (about 2Tbsps

finely chopped fresh oregano 118milliliters

finely grated Parmesan 2teaspoons

fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin

Recommended wine: Chianti, Trebbiano, Verdicchio

Italian works really well with Chianti, Trebbiano, and Verdicchio. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Barone Ricasoli Castello di Brolio Chianti Classico Gran Selezione with a 4.4 out of 5 star rating seems like a good match. It costs about 60 dollars per bottle.