Wisconsin Cheese And Sausage Fondue

• 1 Tbsp. butter or margarine
• 1 tsp. cornstarch
• 1 clove garlic
• 1 c. white table wine
• 1/2 lb. Gruyere cheese, grated coarsely
• 1/2 lb. aged Swiss cheese, grated coarsely
• 1 tsp. white pepper
• 2 Tbsp. Kirschwasser (Swiss cherry brandy, optional)
• grated nutmeg
• 1/2 lb. precooked smoked sausage
• 1 loaf French bread

1. Melt butter in heavy chafing dish or in skillet on stove and press garlic clove in it.
2. Remove garlic and slowly add white wine, alternating with the grated cheese.
3. As cheese melts, add more cheese and wine until all is dissolved.
4. Add cornstarch and white pepper, stirring constantly, until ready to serve.
5. Cut French bread and sausage so that each bite size piece has crust casing on it.
6. Dip and eat.

butter, cornstarch, clove garlic, white table wine, gruyere cheese, aged swiss cheese, white pepper, kirschwasser, nutmeg, sausage, bread

Taken from www.cookbooks.com/Recipe-Details.aspx?id=422726 (may not work)