By Protein
Cheddar & Ale Fondue Recipe
Ingredients
- 6 Oz. Cheddar & Ale Fondue (Sub Recipe)
- 8 Oz. Hillshire Farm® Endless Rope Polska Kielbasa
- 4 Oz. Pretzel, Bites, Salted, Warm (Commercially Available)
- 4 Oz. Pumpernickel Bread - Cubed 1/2 Inch Warm
ALTERNATE PRODUCT
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.
Directions
- Place cheddar & ale fondue into serving bowl and place it onto a wooden serving board.
- Heat skillet over medium heat 2 minutes.
- Add 1/2" water and Hillshire Farm® Endless Rope Polska Kielbasa to skillet.
- Cover; cook over medium heat for 10 minutes, turning once.
- Uncover skillet, continue cooking 10 minutes or until thoroughly cooked 165°F, turning occasionally for even browning.
- Remove from skillet and slice Hillshire Farm® Endless Rope Polska Kielbasa on a bias.
- Place Hillshire Farm® Endless Rope Polska Kielbasa slices onto a wooden board.
- Place pretzel bites and sliced pumpernickel bread cubes next to sliced Hillshire Farm® Endless Rope Polska Kielbasa .
- 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
- 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.
Cheddar & Ale Fondue
Ingredients
- 12 Oz. Cheddar Cheese - Shredded
- 4 Oz. Gruyere Cheese - Shredded
- 1 Tbsp. White All Purpose Flour
- 8 Oz. Ale Beer - Alcohol
- 1 tsp. Ground Cayenne
- 1/2 Oz. Dijon Mustard - Prepared
Directions
- Place cheeses and flour together in a bowl and mix to coat cheeses with flour.
- Add beer to a medium-large sauce pot and bring to the start to a boil and turn heat to low.
- Add cheese in by the handful and consistently stirring in a figure eight pattern, as cheese melts add another handful.
- Repeat until all cheeses are fully incorporated.
- Stir in cayenne pepper and Dijon mustard.
- Serve as needed.
You May Also Like
