Smoked Cheese and Beer Fondue with Beer-Simmered Bratwurst, Grilled Bacon, Mushrooms and Rye Bread (Bobby Flay) Recipe
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Ingredients:
- scant tbsp cornstarch
- six to eight 2-inch-thick slices high-quality german rye bread
- beer-simmered bratwurst , recipe follows
- sweet and hot german mustards , for serving
- special equipment: fondue pot and skewers
- 3 lb precooked bratwurst, pricked with a fork
Directions:
- Preheat a grill for direct grilling. If using charcoal, arrange it so that you have areas of medium-high and low to medium-low heat.
- Combine the cheeses in a large bowl and toss with the cornstarch. Bring the brat cooking liquid to a simmer in a medium saucepan over the higher heat. Add the cheese, a few handfuls at a time, and stir in a figure eight motion with a wooden spoon until smooth. Whisk in the 2 tablespoons spicy brown mustard and hot sauce and season with salt and pepper if needed. Transfer to a fondue pot and keep warm.
- Place a drip pan under the lower heat side of the grill and put the bacon on the grill. Cook until nicely charred on both sides and cooked through, about 5 minutes per side. Transfer to a platter or cutting board.
- Toss the mushroom caps with some of the canola oil and season with salt and pepper. Transfer the mushroom caps to a grill basket and cook over the higher heat side, tossing occasionally, until cooked through, about 10 minutes. Transfer to a serving bowl.
- Brush the rye bread on both sides with canola oil and season with salt and pepper. Grill the bread over the higher heat side until toasted and slightly charred, 3 to 4 minutes per side. Transfer to a platter or cutting board.
- Cut the bacon, rye bread and Beer-Simmered Bratwurst into chunks. Serve alongside the fondue with the mushrooms and the mustards.
- Beer-Simmered Bratwurst:
- Preheat the grill for direct grilling, high heat.
- Combine the beer, caraway, coriander, mustard seeds, onions, garlic and ginger in a large stockpot. Then, add the bratwurst. Place the pot on the grates of the grill and bring to a simmer. Simmer the sausages until half-cooked, about 5 minutes. Remove the pan from the grill and let the bratwurst sit in the liquid for 30 minutes. Transfer the brats to a platter or cutting board and strain the liquid into a bowl, discard the solids. Reserve the liquid for the fondue.
- Brush the sausages with canola oil and grill until the casings are crisp and golden brown and the sausages are cooked through, 4 to 6 minutes per side. Keep warm until serving.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 1039.3 Kcal (4351 kJ) | ||
| Calories from fat | 665.34 Kcal | ||
| % Daily Value* | |||
| Total Fat | 73.93g | 114% | |
|---|---|---|---|
| Cholesterol | 200.34mg | 67% | |
| Sodium | 2722.38mg | 113% | |
| Potassium | 528.53mg | 11% | |
| Total Carbs | 34.75g | 12% | |
| Sugars | 25.11g | 100% | |
| Dietary Fiber | 2.59g | 10% | |
| Protein | 57.96g | 116% | |
| Vitamin C | 6.2mg | 10% | |
| Iron | 109mg | 606% | |
| Calcium | 650.4mg | 65% | |
| Amount Per 100 g | |||
| Calories | 170.38 Kcal (713 kJ) | ||
| Calories from fat | 109.08 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.12g | 114% | |
|---|---|---|---|
| Cholesterol | 32.84mg | 67% | |
| Sodium | 446.3mg | 113% | |
| Potassium | 86.65mg | 11% | |
| Total Carbs | 5.7g | 12% | |
| Sugars | 4.12g | 100% | |
| Dietary Fiber | 0.43g | 10% | |
| Protein | 9.5g | 116% | |
| Vitamin C | 1mg | 10% | |
| Iron | 17.9mg | 606% | |
| Calcium | 106.6mg | 65% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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