Fondue with sausages

Yummy, from which it is simply impossible to break away! This is exactly the dish that you can safely cook for any party for friends. A great treat that will appeal to even the most capricious gourmets!

Galina Peter

Recipe author

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Composition / ingredients

servings:

Puff pastry

600

Sausages (small size)

Eggs

Flour

Cheddar

600

Hard cheese ("Monterey Jack" or any other)

400

Beer

350

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 13 g

Fats 51 % 23 g

Carbohydrates 20 % 9 g

304 kcal

GI: 11 / 78 / 11

Cooking method

Cooking time: 1 h

Cut the puff pastry sheets into pieces so that they resemble elongated triangles. Place the sausage on the wide side of one of the triangles, wrap with a roll. In this way, wrap all the sausages in the dough.

Break the egg into a bowl, shake it with a fork or whisk. Place the sausages in the dough on a baking sheet lined with parchment, then brush them with the prepared egg, sprinkle with salt. Bake the sausages in the oven, preheated to 220 degrees, for 18-20 minutes (until they become ruddy).

Now it's time to do fondue:

- grate all the cheese on a coarse grater;

- combine the prepared cheese with flour in a large bowl (or other convenient vessel for you);

- pour the beer into a large saucepan, send it to the fire, bring it to a boil;

- as soon as the beer boils, pour the cheese-flour mixture into the pan, stir constantly until the cheese melts completely, forming a thick homogeneous mass.

Before serving, keep the fondue in the slow cooker on the "Preheating" mode, as the cheese mass will harden when it cools down.

Serve fondue with sausages on the table, beautifully decorated them on a flat dish. Eat with pleasure!