Nutty Gruyère is de rigueur for a classic Swiss fondue. Hard apple cider, cider vinegar, and Calvados (apple brandy) give this great version added interest. Kielbasa, apples, and bread are served alongside for dipping— but potatoes are also good. Just steam some new potatoes or fingerlings until cooked but not falling apart, and cut them into wedges. Also, any sausage—not just kielbasa—will do. We like andouille or chicken and apple sausage, too.
Ingredients
Makes 4 to 6 servings
Step 1
Preheat oven to 300°F. Heat heavy large skillet over high heat. Add kielbasa slices and sauté until browned on both sides, 2 to 3 minutes. Transfer to baking sheet and place in oven to keep warm.
Step 2
Toss cheese and cornstarch in large bowl to coat. Bring hard cider and vinegar just to simmer in medium saucepan over medium heat. Reduce heat to medium low (mixture should be barely simmering). Add a handful of cheese to simmering cider mixture. Stir until cheese is melted. Add remaining cheese 1 handful at a time, stirring until melted between additions. Increase heat to medium and cook until fondue begins to bubble, stirring constantly. Stir in Calvados. Season to taste with pepper.
Step 3
Transfer fondue to pot. Set fondue pot atop stand; light candle or canned heat burner. Arrange sausage slices, apple slices, and bread cubes in bowls alongside fondue pot.
Step 4
- Alcoholic apple cider; available in the liquor department of most supermarkets and at liquor stores.
Start your fondue in a saucepan on the stovenot in the fondue pot. If the mixture seems a little lumpy, keep stirring and turn up the heat a bit.
Leave a Review
Reviews (7)
Back to TopNot my favorite fondue but would make again. I simmered the kielbasa, makes it less salty
lgwojcik
Florida, NY
2/11/2014
My friends and I made this at a dinner party. It was a huge hit! I substituted fresh apple cider for the hard cider and added some nutmeg.
AlexaDonaldson
Stratford CT
1/12/2014
With the cost of gruyere you want to make sure you can taste the nutiness of the cheese. Some of the flavors overpower the cheese. Easy to make, but nothing special.
russg140
Hudson, NY
6/7/2009
All thoroughly enjoyed. Want again soon.
Anonymous
Ottawa, Canada
3/2/2009
My wife and I both really enjoyed this recipe. We didn't find it overly sweet like the previous reviewer. We substituted an Austrian pear/apple brandy for the Calvados since we didn't have any of the latter on-hand. Definitely agree it paired well with the kielbasa
bdelf
Andover, MA
2/27/2009
I followed this recipe to the letter. I found it cloyingly sweet. It contrasted very nicely with the kielbasa; however, with bread it was just ok. I normally can devour a huge amount of fondue on my own (my favorite dish), and this I was ready to stop after a few bites of keilbasa. My husband prefers my other fondue recipes, so I don't think I'll be making this one again. Not bad, definitely a nice change, but not that memorable.
betsym1
Palatine, IL
2/24/2009
This was a fun recipe. Every body had a great time eating this and the Evening slowed down. This is a real treat for a small grouping and is a conversation topic alone. Poker Guys say thumbs up!
JimWithrow
Rowlett TX
2/24/2009
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