Swiss Beer Fondue with Fusilli Pasta and Sausage Dippers
Succulent crunchy sausages, a rich cheese fondue infused with beer, and swirly pasta – what more could you possibly ask for?!
Equipment
- Springform pan
- Roasting Pan
- Griddle
- Pot
Ingredients
- 10 sausage links
- 12 oz fusilli pasta
- 24 oz Swiss cheese shredded
- 1 cup beer
- 3 tbsp milk
- 3 tbsp corn starch
- pepper to taste
- crispy fried onions to garnish
- sliced scallions to garnish
Instructions
- Place the sausage links next to each other and push a wooden skewer all the way through the sausage links at the top. Repeat on the bottom with a second wooden skewer.
- Place the skewered sausages in a large roasting pan over a griddle and cook them on both sides.
- Take the cooked sausages out of the pan and cut the section in half horizontally.
- Place the 2 sausage skewers crosswise in a 9-inch springform pan.
- Boil the fusilli pasta in lightly salted water and spoon the cooked pasta into 2 of the 4 empty chambers in the springform pan.
- Heat a pot over medium heat and add the shredded Swiss cheese, beer, milk, and corn starch. Season with pepper, stir until combined, and bring to a boil. Pour the Swiss beer fondue into the other 2 empty chambers in the springform pan.
- Remove the wooden skewers from the sausages and garnish the dish with crispy fried onions and sliced scallions.
