Sausages in Broth
Fresh uncooked sausages can also be used in this recipe. Cook the sausages in boiling water for 5 minutes before using.
INGREDIENTS | SERVES 4
- 9 ounces cooked summer sausage
- 2 tablespoons olive oil
- 5 cups Vegetable Broth, or as needed
- 9 ounces cooked knockwurst
- 9 ounces cooked bratwurst
- Lemony Horseradish
- 1 pound asparagus spears
- Horseradish Cream
- ½ small yellow onion
Cut the summer sausage in half and cut each half into 3 wedges. Cut the knockwurst and bratwurst into pieces about 2 inches thick. Blanch the asparagus briefly in boiling water, and drain thoroughly. Cut the asparagus into 2-inch pieces. Peel and chop the onion.
Heat the olive oil in a medium saucepan on low heat. Add the chopped onion and sauté until the onion is soft and translucent.
Add the broth to the cooked onion and bring to a boil. Transfer enough broth to fill the fondue pot about ⅔ full. Set the fondue pot on the burner, with enough heat to keep the broth simmering throughout the meal. (Keep the remaining broth warm on the stove to use as needed.)
Use dipping forks to spear the sausages and asparagus and cook in the hot broth. Serve with the horseradish sauces for dipping. Ladle out the cooked onion and serve with the sausages.
Dips and Sauces — the Main Event
Dips, sauces, and other seasonings are indispensable to oil-based fondues such as Mixed Meat Hot Pot and Classic Beef Bourguignonne. When choosing dips, aim for contrast in color, texture, and taste. For example, when serving Chinese hot pot, make sure guests have options besides fiery hot mustard. In general, count on serving at least three dipping sauces with each fondue.
