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This hearty dish can make a full meal or stand in for an appetizer. It is fun to offer a colorful array of potatoes to dip: yellow Yukon Golds, red-skinned Blisses, and Peruvian purple potatoes. Instead of chicken-apple sausages, you can serve tiny frankfurters, cooked and sliced bratwurst, or wine-and-cheese sausages. Round out the menu with a warm fruit tart or apple strudel. A fullbodied red or dark beer will enhance the flavor of this fondue.
In a fondue pot over medium heat, heat the beer with the garlic until bubbles appear. Toss the cheese lightly with the cornstarch until evenly coated and add a handful at a time, stirring each time until the cheese is completely melted.
Stir in the mustard and keep warm over low heat.
Serve with the sourdough bread cubes, apple slices, sausages, and/or potatoes. Offer cornichons on the side.
Nutrients per serving (% daily value)
This recipe serves 6. Nutritional information does not include any of the dippers.
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