German Beer and Cheddar Fondue

Ingredients:

Fondue

• 300 gr. (2.5 cups) grated Cheddar
• 150-170 gr. grated Gruyère cheese
• 1 heaped tablespoon of wheat flour
• 1 cup German light beer
• 2 tablespoons spicy brown mustard
• A few drops of hot sauce
• A few drops of Worcestershire sauce

Innings

• 700 g of diced shpikachki (boiled and smoked sausages with pieces of lard)
• 1 tbsp (15 g) butter
• 1 pack of skewers (preferably boar's head shaped)
• 1 head of cauliflower (separated into florets)
• 1 small jar of preserved gherkins
• 1 small jar of pickled onions
• 1 small rye baguette or a loaf of rye bread, diced

Preparation:

1. In a bowl, combine the grated cheese and flour. Pour the beer into the saucepan and bring to a gentle simmer over medium heat. Then reduce the heat and gradually whisk in the cheese and flour. Stir constantly with a wooden spoon, making a figure-eight motion to ensure the cheese melts evenly. Once the cheese is completely melted, add the mustard, hot sauce, and Worcestershire sauce. Next, pour the fondue into a warm fondue pot.
2. Pour water into a large skillet to cover by 5 cm, bring to a boil, and add the cauliflower florets. Blanch for 2-3 minutes, then arrange on a plate around the fondue.
3. In the same pan, bring the remaining water to a boil and add the diced sausages. Cook uncovered until all the liquid has evaporated. Then add 1 tablespoon (15 g) of butter for crispier sausages. Mound the fried sausages on the cabbage near the fondue. Garnish with gherkins, pickled onions, and cubes of rye bread.