Ingredients with Measurements:
- 1 pound Kaminwurz sausage, sliced
- 1 pound Gruyere cheese, grated
- 1 pound Emmental cheese, grated
- 1 tablespoon cornstarch
- 1 garlic clove, halved
- 1 cup dry white wine
- 1 tablespoon lemon juice
- 1/4 teaspoon nutmeg
- Salt and pepper to taste
Special equipment needed:
- Fondue pot
- Fondue forks
Step-by-step instructions:
1. Rub the inside of the fondue pot with the garlic clove and discard.
2. In a bowl, mix the grated Gruyere and Emmental cheese with cornstarch.
3. Add the dry white wine to the fondue pot and heat over medium heat.
4. Once the wine is hot, add the cheese mixture gradually, stirring constantly until the cheese is melted and smooth.
5. Add the sliced Kaminwurz sausage, lemon juice, nutmeg, salt, and pepper to the cheese mixture and stir well.
6. Keep the fondue warm over low heat.
Time:
Preparation time: 15 minutes
Cooking time: 15 minutes
Temperature:
Medium heat for the wine, low heat for the fondue pot.
Serving size:
4-6 people
Nutritional information:
Calories: 550
Fat: 42g
Carbohydrates: 6g
Protein: 34g
Sodium: 1100mg
Substitutions for ingredients:
- Kaminwurz sausage can be substituted with any other type of sausage.
- Gruyere cheese can be substituted with Swiss cheese.
- Emmental cheese can be substituted with any other type of mild cheese.
Variations:
- Add chopped herbs such as thyme or rosemary for extra flavor.
- Substitute the white wine with beer or apple cider for a different taste.
Tips and tricks:
- Make sure to stir the cheese mixture constantly to prevent it from burning.
- If the fondue is too thick, add a splash of white wine to thin it out.
- Dip bread, vegetables, and fruit into the fondue for a delicious snack.
Storage instructions:
Leftover fondue can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the fondue in a saucepan over low heat, stirring constantly until heated through.
Presentation ideas:
Serve the fondue in a fondue pot on a platter with sliced bread, vegetables, and fruit arranged around it.
Garnishes:
Garnish with chopped herbs such as parsley or chives.
Pairings:
Pair with a dry white wine such as Sauvignon Blanc or Pinot Grigio.
Suggested side dishes:
Serve with a side salad or roasted vegetables.
Troubleshooting advice:
- If the fondue is too thick, add a splash of white wine to thin it out.
- If the fondue is too thin, add more cheese.
Food safety advice:
- Make sure to cook the sausage thoroughly before adding it to the fondue.
- Keep the fondue warm over low heat to prevent bacterial growth.
Food history:
Fondue originated in Switzerland in the 18th century as a way to use up leftover cheese and bread.
Flavor profiles:
Creamy, cheesy, savory, and slightly tangy.
Serving suggestions:
Serve as an appetizer or a main course.
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Region: Swiss