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Cheddar & Ale Fondue Recipe
Enjoy a complete fondue experience featuring Hillshire Farm® Endless Rope Polska Kielbasa with a creamy ale and cheese sauce, warm salty pretzels, and rustic pumpernickel bread.
Ingredients
YIELD: 2 - 4 Servings
Amount | Main Ingredients |
6 Oz | Cheddar & Ale Fondue (Sub Recipe) |
8 Oz | |
4 Oz | Pretzel, Bites, Salted, Warm (Commercially Available) |
4 Oz | Bread, Pumpernickel, Cubed, ½ in., Warm |
ALTERNATE PRODUCT:
Directions
Step 1: Place cheddar & ale fondue into serving bowl and place it onto a wooden serving board.
Step 2: Heat skillet over medium heat 2 minutes.
Step 3: Add 1/2" water and Hillshire Farm® Endless Rope Polska Kielbasa to skillet.
Step 4: Cover; cook over medium heat for 10 minutes, turning once.
Step 5: Uncover skillet, continue cooking 10 minutes or until thoroughly cooked 165 degrees °F, turning occasionally for even browning.
Step 6: Remove from skillet and slice Hillshire Farm® Endless Rope Polska Kielbasa on a bias.
Step 7: Place Hillshire Farm® Endless Rope Polska Kielbasaa slices onto a wooden board.
Step 8: Place pretzel bites and sliced pumpernickel bread cubes next to sliced Hillshire Farm® Endless Rope Polska Kielbasa.
Step 9: Serve as needed.
ALTERNATIVE COOKING METHODS – Hillshire Farm® Endless Rope Polska Kielbasa
Bake: Heat oven to 375°F. Place sausage in pan. Add 1/4" water to pan. Cover with foil. Heat 15-18 minutes until sausage reaches internal temperature of 165°F.
Roller Grill: Roller Grill Preheat Roller Grill on high for 15 minutes. Turn to medium heat. Heat 14-16 minutes until sausage reaches internal temperature of 165°F. Turn roller grill down to low/hold setting. Hold product at 140°F or higher for up to 4 hours.
Sub Recipe
Cheddar & Ale Fondue
YIELD: 2 - 4 Servings
Amount | Main Ingredients |
12 Oz | Cheese, Cheddar, Shredded |
4 Oz | Cheese, Gruyere, Shredded |
1 Tbsp | Flour, All Purpose, White |
8 Oz | Alcohol, Beer, Ale |
1 tsp. | Spice, Cayenne, Ground |
½ Oz | Mustard, Dijon, Prepared |
DIRECTIONS:
1. Place cheeses and flour together in a bowl and mix to coat cheeses with flour.
2. Add beer to a medium-large sauce pot and bring to the start to a boil and turn heat to low.
3. Add cheese in by the handful and consistently stirring in a figure eight pattern, as cheese melts add another handful.
4. Repeat until all cheeses are fully incorporated.
5. Stir in cayenne pepper and Dijon mustard.
6. Serve as needed.
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Application Uses
MEAL
Lunch
Dinner
CUISINE
American
MAIN INGREDIENTS
Sausage
