Best Cheese And Sausage Fondue Recipes

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CHEESE FONDUE



Cheese Fondue image

A classic cheese fondue recipe that is easy and sure to impress guests. Includes tips for making smooth fondue, the best cheeses, dippers and more!

Provided by Erin Clarke / Well Plated

Categories     Appetizer

Time 25m

Number Of Ingredients 19

1/3 pound firm alpine-style cheese (such as gruyere)
1/3 pound fontina
1/3 pound gouda
2 tablespoons cornstarch
1 cup dry white wine (such as Sauvignon Blanc)
1 clove garlic (minced)
1 tablespoon fresh lemon juice
1 tablespoon brandy
1 teaspoon Dijon mustard
1/8 teaspoon nutmeg
Boiled baby new potatoes in their skins (quartered if large)
Lightly steamed broccoli florets
Lightly steamed cauliflower florets
Lightly steamed asparagus
Button mushrooms (wiped clean and stems removed)
Cherry tomatoes
Sliced firm apples (such as Granny Smith)
Cooked sliced hot sausage
Cubed French, sourdough, and/or pumpernickel bread

Steps:

  • Grate all of the cheeses. In a medium bowl, combine the cheeses with the cornstarch, tossing thoroughly to coat all pieces.
  • In a stove-safe fondue pot or large heavy saucepan, bring the wine, garlic, and lemon juice to a simmer over medium-low heat. Add the cheeses to the simmering liquid a little at a time, stirring well between each addition to ensure a smooth fondue. Once smooth, stir in the brandy, mustard, and nutmeg.
  • Arrange an assortment of bite-size dipping foods on a platter. If necessary, carefully pour the fondue into a fondue pot. Serve with fondue forks or wooden skewers. Dip and enjoy!

Nutrition Facts : ServingSize 1 of 6, not including dippers, Calories 343 kcal, Carbohydrate 5 g, Protein 20 g, Fat 23 g, SaturatedFat 14 g, Cholesterol 86 mg, Sugar 2 g

CHEDDAR FONDUE



Cheddar Fondue image

"This cheesy blend, sparked with mustard and Worcestershire sauce, is yummy," relates field editor Norene Wright of Manilla, Indiana.

Provided by Taste of Home

Categories     Appetizers

Time 15m

Yield 2-1/2 cups.

Number Of Ingredients 9

1/4 cup butter
1/4 cup all-purpose flour
1/2 teaspoon salt, optional
1/4 teaspoon ground mustard
1/4 teaspoon pepper
1/4 teaspoon Worcestershire sauce
1-1/2 cups whole milk
2 cups shredded cheddar cheese
Bread cubes, ham cubes, bite-size sausage and or broccoli florets

Steps:

  • In a small saucepan, melt butter; stir in flour, salt if desired, mustard, pepper and Worcestershire sauce until smooth. Gradually add milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Reduce heat. Add the cheese; cook and stir until cheese is melted. , Transfer to a fondue pot or 1-1/2-qt. slow cooker; keep warm. Serve with bread, ham, sausage and/or broccoli.

Nutrition Facts : Calories 77 calories, Fat 6g fat (4g saturated fat), Cholesterol 21mg cholesterol, Sodium 101mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 3g protein.

CLASSIC CHEESE FONDUE



Classic Cheese Fondue image

Want to make fondue like a Swiss guru? Try this easy, simple, and foolproof method for making the ultimate cheese lover's dish! The combination of acidic wine with the rich, buttery cheeses is a wonder to behold. Besides the amazing taste and texture, there's just something fun about eating things off the end of a really long fork! Half the fun of this is customizing the platter of "dippables" to your taste, such as cubes of crusty bread, sausage, baby potatoes, broccoli, cauliflower, fennel, apples, or grapes.

Provided by Chef John

Time 25m

Yield 10

Number Of Ingredients 8

1 ¼ cups dry white wine (such as Sauvignon Blanc)
1 tablespoon cherry brandy
1 clove garlic, slightly crushed
1 pinch cayenne pepper
1 pinch freshly grated nutmeg
4 teaspoons cornstarch
8 ounces shredded Gruyere cheese
8 ounces shredded Emmentaler cheese

Steps:

  • Add white wine, cherry brandy, garlic clove, cayenne, nutmeg, and cornstarch to a saucepan. Whisk to combine and place on the stove over medium heat. Cook, whisking occasionally, until mixture thickens slightly and you can see wisps of steam in the pan, 3 to 5 minutes.
  • Add Gruyere and Emmentaler cheeses, one handful at a time, slowly whisking after each addition until melted. Continue whisking until all cheese is melted and sauce is very smooth. Remove from the heat and transfer into a fondue pot to serve.
  • Keep sauce warm while serving so it doesn't solidify.

Nutrition Facts : Calories 214.5 calories, Carbohydrate 2.6 g, Cholesterol 45.6 mg, Fat 14 g, Protein 13.2 g, SaturatedFat 8.5 g, Sodium 178.8 mg, Sugar 0.9 g

BEER AND ITALIAN SAUSAGE FONDUE



Beer and Italian Sausage Fondue image

Provided by Giada De Laurentiis

Time 55m

Yield 6 servings

Number Of Ingredients 18

Eighteen 1/3-inch-thick baguette slices, cut diagonally
1/2 cup extra-virgin olive oil
3 cloves garlic, minced
2 tablespoons finely chopped fresh oregano
2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
Freshly ground black pepper
1 cup beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed
1 tablespoon Dijon mustard
2 tablespoons extra-virgin olive oil
1 pound sweet Italian sausage, casings removed
1 medium onion, chopped (about 1 1/2 cups)
2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
3 tablespoons all-purpose flour
2 cups packed coarsely grated extra-sharp white Cheddar (about 8 ounces)
2 cups packed coarsely grated fontina (about 8 ounces)
1/2 cup finely grated Parmesan

Steps:

  • For the crostini: Preheat the oven to 375 degrees F. Arrange the baguette slices in a single layer on a large baking sheet. Mix the oil, garlic, oregano and fennel seeds in a small bowl. Brush the oil mixture over the top of the baguette slices. Sprinkle lightly with pepper. Bake the baguette slices until lightly toasted but still slightly soft, 12 to 15 minutes.
  • For the fondue: Mix together the beer and mustard in a small bowl. Heat the oil over medium-high heat in a large nonstick skillet. 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. 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.
  • Serve the fondue with the crostini.

SAUSAGE FONDUE



Sausage Fondue image

Make and share this Sausage Fondue recipe from Food.com.

Provided by mommyoffour

Categories     One Dish Meal

Time 2h15m

Yield 8 serving(s)

Number Of Ingredients 9

8 slices bread, cubed
1 lb pork sausage, fried and drained
2 cups cheddar cheese, grated
4 eggs
3/4 teaspoon dry mustard
2 1/2 cups milk
1 (10 3/4 ounce) can cream of celery soup
1/2 cup milk
1/2 teaspoon salt

Steps:

  • Alternate first 3 ingredients in layers in greased 9x13 pan.
  • Blend eggs, dry mustard and 2 1/2 cups milk.
  • Pour over mixture in pan.
  • Mix remaining ingredients and pour over other mixture in pan.
  • Refrigerate overnight.
  • Bake at 300 for 1 1/2 to 2 hours.
  • (May be frozen and then baked).

ITALIAN CHEESE FONDUE



Italian Cheese Fondue image

Provided by Giada De Laurentiis

Time 35m

Yield 6 servings

Number Of Ingredients 8

8 ounces grated Fontina
8 ounces grated Gruyere
5 teaspoons cornstarch
6 ounces thinly sliced pancetta, chopped
2 cups dry white wine (such as Pinot Grigio)
Freshly ground black pepper
2 tablespoons chopped chives
Bite-size pieces of focaccia, sliced salami, fresh fennel, Belgian endive, steamed broccoli florets and asparagus spears, for dipping

Steps:

  • Toss the Fontina and Gruyere cheese with the cornstarch in a medium bowl to coat. Saute the pancetta in a heavy large saucepan over medium heat until crisp and golden, about 8 minutes. Using a slotted spoon, transfer the pancetta to a plate. Pour off any excess oil. Pour the wine into the same saucepan and bring to a boil. Decrease the heat to medium. Whisk 1 handful of the cheese mixture into the wine until it is almost melted. Repeat with the remaining cheese mixture in about 4 more batches. Continue whisking until the cheese is completely melted and the fondue bubbles, about 1 minute. Stir in all but 2 tablespoons of the pancetta. Season the fondue with pepper, to taste.
  • Transfer the cheese mixture to a fondue pot. Sprinkle with the remaining pancetta and chives. Set the pot over a candle or a canned heat burner. Serve with focaccia and vegetables.

EGG SAUSAGE FONDUE



Egg Sausage Fondue image

A favorite casserole for breakfast or brunch. I made it for my daughter's second birthday family brunch. It was a big hit.

Provided by Shawn H

Categories     Breakfast

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 8

8 slices bread
1 lb sausage
2 cups cheddar cheese, grated
4 eggs
2 1/4 cups milk
1 (10 1/2 ounce) can cream of mushroom soup
1/4 teaspoon salt
1/2 cup milk

Steps:

  • Grease 9x13-inch pan.
  • Cube bread and layer in pan.
  • Brown and drain sausage.
  • Layer sausage over bread.
  • Sprinkle cheese over sausage.
  • Beat together eggs, 2 1/4 cups milk, and salt.
  • Pour over all layered ingredients.
  • Mix 1/2 cup milk and soup.
  • Pour over all.
  • Cover and refrigerate overnight.
  • Bake, uncovered at 300°F for 1.5 hours.
  • Let stand for a few minutes until firm.

Nutrition Facts : Calories 483.9, Fat 34.2, SaturatedFat 14.9, Cholesterol 180, Sodium 1251.2, Carbohydrate 21, Fiber 0.6, Sugar 2, Protein 22.2

MEXICAN FONDUE



Mexican Fondue image

Spice up your evening or weekend with spicy Mexican Fondue from My Food and Family. Combine chorizo, chipotles, cheese, and more for this fun fondue.

Provided by My Food and Family

Categories     Cheese Appetizers

Time 30m

Yield 24 servings, 2 Tbsp. each

Number Of Ingredients 11

1/4 lb. Mexican chorizo
1 small onion, finely chopped
1/2 tsp. roasted ground cumin
1/4 tsp. chili powder
1 canned chipotle pepper in adobo sauce, finely chopped, plus 1 Tbsp. adobo sauce
1 clove garlic, minced
1 cup lager-style beer
1 pkg. (8 oz.) KRAFT Mexican Style Finely Shredded Four Cheese
1 pkg. (8 oz.) KRAFT Shredded Cheddar & Monterey Jack Cheeses
1 Tbsp. cornstarch
1/4 cup chopped fresh cilantro

Steps:

  • Cook chorizo in medium saucepan on medium heat until done, stirring occasionally. Drain; discard all but 1 Tbsp. drippings from skillet. Return chorizo and reserved drippings to skillet.
  • Add onions, cumin and chili powder to skillet; stir. Cook 5 to 7 min. or until onions are tender, stirring frequently. Add peppers, adobo sauce and garlic; mix well. Stir in beer. Bring just to boil, stirring occasionally.
  • Combine cheeses in large resealable plastic bag. Add cornstarch; seal bag. Shake gently to evenly coat cheeses with cornstarch. Gradually add to chorizo mixture in saucepan, cooking after each addition until cheese is completely melted and mixture is well blended, stirring constantly.
  • Remove from heat; stir in cilantro.

Nutrition Facts : Calories 100, Fat 7 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 20 mg, Sodium 170 mg, Carbohydrate 2 g, Fiber 0 g, Sugar 0 g, Protein 5 g

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