1 tablespoon vegetable oil
6 slices center-cut bacon, chopped
6 ounces shredded cheddar cheese
5 ounces smoked Gruyere cheese, shredded
5 ounces smoked Swiss cheese, shredded
1 rounded tablespoon flour
1 ½ cups German lager beer
2 tablespoons hot and sharp mustard
A few drops of hot sauce
A few drops of Worcestershire sauce
Cubed or thickly sliced boiled and browned wursts: knock, brat or brot
1 head cauliflower, separated into florets and blanched
1 small jar mini gherkin pickles, drained
1 small jar pickled onions
1 small round loaf rye, pumpernickel or sourdough bread , cubed
Heat a small skillet over medium heat with the vegetable oil, 1 turn of the pan. Add the bacon and cook, stirring every now and then, until crispy. Drain on a paper towel-lined plate and set aside.
Combine cheeses in a bowl with the flour. Add beer to a small pot and bring 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 fully incorporated, 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!