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German Cheese and Beer Fondue


  • 6 slices center-cut bacon, chopped

  • 6 ounces cheddar cheese, shredded

  • 5 ounces smoked Gruyère cheese, shredded

  • 5 ounces smoked Swiss cheese, shredded

  • 1 rounded tablespoon all-purpose flour

  • 1 1/2 cups German lager beer

  • 1 1/2 cups German lager beer

  • 2 tablespoons hot and sharp mustard

  • A few drops hot sauce

  • A few drops Worcestershire sauce

For dipping:

  • Cubed or thickly sliced browned wursts: knockwurst, bratwurst or brotwurst

  • 1 head cauliflower, separated into florets

  • 1 small jar mini Gherkin pickles, drained

  • 1 small jar pickled onions, available on vegetable aisle

  • 1 small, round loaf rye, pumpernickel or sourdough bread, cubed


Heat a small skillet over medium heat with one turn of the pan of vegetable oil. Once hot, add the chopped bacon and cook, stirring every now and then, until crispy. Remove from the skillet, drain on a paper towel-lined plate and reserve.

Bring one inch water to boil in a large skillet and add wursts. Boil five minutes, drain and brown in one tablespoon butter to crisp casings.

Bring a second pan with a couple inches of water to a boil and blanch the cauliflower a minute or so and drain.

Combine cheeses in a bowl with the flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to a simmer and add the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When all the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot and sprinkle the top with the reserved bacon.

To serve, arrange the wursts, cauliflower, pickles, onions, cubed bread and smoked almonds around the fondue pot and dig in!