Kielbasa in fondue

8 Servings

Ingredients

Quantity Ingredient
1 pounds 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 tablespoons All-purpose flour
½ teaspoon Dry mustard
¼ teaspoon Pepper
1 Clove garlic, cut into halves
⅛ teaspoon Red pepper sauce

Directions

Heat kielbasa and ½ 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 ovqr low heat. Spear kielbasa with long-handled forks; dip and swirl in fon- due with stirring motion. If fondue becomes too thick, stir in additional heated beer. 8 servings; 410 calories per serving.

Source: Betty Crocker's Cookbook, 6th Edition

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