German Cheddar and Beer Fondue

• 10 ounces (2 1/2 cups) shredded sharp Cheddar cheese (on the dairy aisle)
• 4 to 6 ounces Gruyere cheese, shredded (1 to 1 1/2 cups)
• 1 rounded tablespoon flour
• 1 cup German lager
• 2 tablespoons spicy brown mustard
• A few drops of hot sauce, such as Tabasco
• A few drops of Worcestershire sauce
• Cubed or thick-sliced and browned wursts: knack or brat
• Mini party franks, such as Boars Head brand
• Blanched cauliflower and broccoli florets

1. In a bowl combine the cheeses with the flour.
2. Add the beer to a small pot and bring up to a bubble over medium heat.
3. Reduce the heat to simmer and add the cheese mixture in handfuls.
4. Stir constantly in a figure-eight pattern with a wooden spoon, melting the cheese in batches.
5. When the cheese has been incorporated fully, stir in the mustard, hot sauce, and Worcestershire sauce.
6. Transfer the fondue to a fondue pot and serve.

cheddar cheese, gruyere cheese, flour, lager, brown mustard, hot sauce, drops of worcestershire sauce, knack, party franks, cauliflower

Taken from www.epicurious.com/recipes/food/views/german-cheddar-and-beer-fondue-374750 (may not work)