Kielbasa Beer Fondue Recipes

KIELBASA BEER FONDUE

Steps:

• Heat kielbasa and 1/2 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 fondue with stirring motion. If fondue becomes too thick, stir in additional heated beer.

GERMAN CHEESE & BEER FONDUE

Steps:

• Heat a small skillet over medium heat with 1 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 1 inch water to boil in a large skillet and add wursts or mini franks of choice.
• Boil 5 minutes, drain and brown in 1 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!

SWISS BEER FONDUE

Steps:

• Combine cheeses and cornstarch in a bag. Shake to make sure cheese is coated with cornstarch.
• Rub inside of pot with garlic clove cut in half. Discard garlic.
• Pour in beer. Warm until bubbles rise to the surface. Do not cover or boil.
• Remember to stir constantly from now one. Add a handful of cheeses, keeping the heat medium (do not boil), when melted add another handful. After all the cheese is melted and bubbling add a dash of pepper sauce. Transfer to fondue pot and keep warm over fondue burner.
• Note: If fondue becomes too thick add a bit of warmed beer. If it separates combine 1 T cornstarch and 2 T wine and stir into fondue.

GRUYèRE AND CIDER FONDUE

Steps:

• Preheat oven to 300°F. Heat heavy large skillet over high heat. Add kielbasa slices and sauté until browned on both sides, 2 to 3 minutes. Transfer to baking sheet and place in oven to keep warm.
• Toss cheese and cornstarch in large bowl to coat. Bring hard cider and vinegar just to simmer in medium saucepan over medium heat. Reduce heat to medium low (mixture should be barely simmering). Add a handful of cheese to simmering cider mixture. Stir until cheese is melted. Add remaining cheese 1 handful at a time, stirring until melted between additions. Increase heat to medium and cook until fondue begins to bubble, stirring constantly. Stir in Calvados. Season to taste with pepper.
• Transfer fondue to pot. Set fondue pot atop stand; light candle or canned heat burner. Arrange sausage slices, apple slices, and bread cubes in bowls alongside fondue pot.
• Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.

KIELBASA SIMMERED IN BEER AND ONIONS RECIPE - (3.6/5)

Steps:

• In a large heavy skillet, melt butter and saute the onions over medium heat until translucent. Add kielbasa and brown 3-4 minutes on each side. Pour the beer over the sausage and onions. Bring to a boil, reduce heat, and simmer uncovered for 25 minutes. Remove the kielbasa and onions from the pan and put them on a serving dish in a warm oven. Reduce the beer over high heat to 2 cups. Pour over kielbasa and serve.