German Cheddar and Beer Fondue

Ingredients

• 1 cup german lager beer 
• 1 head cauliflower separated
• 1 tablespoon flour all-purpose
• 1 package party franks mini (recommended: Boars Head)
• 1.5 pounds browned wursts: knock thick cubed sliced
• 3 drops hot sauce 
• 1 small jar pickled onions 
• 1 small jar gherkin pickles mini drained
• 1 small dough bread sour cubed
• 2 tablespoons spicy brown mustard 
• 3 drops worcestershire sauce 
• 1  sack shredded
• 0.3 pound to 6 ounces shredded
• 0.3 pound to 6 ounces shredded

Equipment

• bowl
• frying pan
• pot
• wooden spoon

Directions

1. Watch how to make this recipe.
2. Combine cheeses in a bowl with flour.
3. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce.
4. Transfer fondue to warm fondue pot.
5. In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.
6. In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated.
7. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.