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March is here and St. Patrick’s Day is on my mind. Since I have no connection to the Irish roots of this holiday, to me, it mainly means a day where I get to wear green, eat meat and potatoes, and drink some green beer. With this recipe, you can check all these diet requirements of the day off your list! Potatoes, sausage, beer, and cheese (of course!) make a dish that’s perfect for any St. Patrick’s day celebration. I don’t know how green beer would translate visually for this recipe, so maybe just have that on the side to wash everything down!

Cheddar and Beer Fondue

Ingredients:
3 cups cubed multigrain bread, (1 inch)
1 lb potatoes, cut into chunks and boiled until tender
4 links fresh Bratwurst (about 16 oz) or other mild pork sausage
1½ cups (6 oz) Tillamook Monterey Jack Cheese, shredded
1½ cups (6 oz) Tillamook  Vintage White Medium Cheddar Cheese, shredded
1½ cups (6 oz) Tillamook Vintage White Extra Sharp Cheddar Cheese, shredded
1 tablespoon flour
1½ teaspoons dry mustard
1 cup amber ale, chilled
1½ teaspoons Worcestershire sauce
½ teaspoons Tabasco sauce

Directions:
Heat oven to 375˚F

Gather special equipment: fondue pot and fondue forks

Cut Bratwurst links diagonally into thick slices.  Bake on foil lined cookie sheet for about 15 minutes until cooked.

In medium bowl, toss cheese with flour and mustard. In two-quart saucepan set over medium heat, whisk ale with Worcestershire and Tabasco® sauces. Add cheese, whisking constantly until cheese is melted and mixture is smooth. Bring to a simmer and continue to stir until fondue thickens. Pour immediately into heated fondue pot. Serve with prepared bread, potatoes, and sausage.

6 comments

Bree

This is the best fondue recipe I have found! I've been using it for years now with variation in the cheeses, I like to add pepperjack instead of jack and sometimes I'll throw in swiss. So good!

October 20th, 2011 at 6:55 pm

Jala

Tillamook Team

Those are some great suggestions, Bree! Thanks for contributing a tip!

~ Jala of the Tillamook Team

October 21st, 2011 at 10:54 am

SlapYoMomma

This recipe is fantastic. A couple of tips though if you don't mind. Fonduing is a community/share the same pot event so all dip out of the pot. Boiled potatoes, I've found, break up and get lost in the fondue. Now I love fondue including meat fondue, so if you have a second pot, fill about 1/3 full with your favorite cooking oil. Cut your raw potatoes into 1/4" slices and cook in the oil until golden brown and cooked through. Then cut up porks chops or beef steak about 3/4" square, allow one chop per person and cook these in the oil. Potato will take the longest. You could even do the sausage in the oil. I usually run one fork with potato, and one with pork and maybe even onion wedges. THEN, add 1 to 1 1/2 cups of sour cream to the cheese mixture and dip all of this wonderful stuff in it. The sour cream addition is a must for the potato and pork plus you won't have to snorkling for your spuds and you'll be wanting to slap yo momma it's so good.

December 28th, 2011 at 9:20 pm

Jala

Tillamook Team

Thanks for these tips! This is really helpful! And I love that you add sour cream, because Tillamook makes some fabulous sour cream ya know! The great thing about fondue is that you can do so many fun things with it. Thanks again for taking the time to share your advice with our readers! Happy New Year!

~ Jala of the Tillamook Team

December 29th, 2011 at 9:06 am

Cecilia Roesler

My goodness... I was just reading the list of ingredients for this recipe and it was making my mouth water! I've been searching for ways to use up all of the leftover beer from Thanksgiving in my fridge (which, as you can probably tell, lets you know that I'm not much of a beer drinker). So far I've done beer-battered onion rings, which were a huge hit with my family - but I still have about 10 bottles of different beers in my fridge! I don't care that this recipe doesn't call for the traditional fondue ingredients - it just sounds so good, I just GOTTA try this TODAY to celebrate the New Year! I can't wait to serve this tonight... Thanks for the inspiration!

December 31st, 2011 at 9:07 am

Jala

Tillamook Team

So, Cecilia, did you make this recipe?! I can't wait to hear how it turned out for you. Keep us posted!

~ Jala of the Tillamook Team

January 5th, 2012 at 10:13 am
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