Kielbasa in Spaghetti Sauce
INGREDIENTS:
1 lb Fully cooked kielbasa,
-cut into 1/2-inch slices
2 c Beer
8 oz Shredded sharp natural
-Cheddar cheese
2 c Shredded natural Swiss
-cheese
2 tb All-purpose flour
1/2 ts Dry mustard
1/4 ts Pepper
1 Clove garlic, cut into
-halves
1/8 ts Red pepper sauce
1 lb Fully cooked kielbasa,
-cut into 1/2-inch slices
2 c Beer
8 oz Shredded sharp natural
-Cheddar cheese
2 c Shredded natural Swiss
-cheese
2 tb All-purpose flour
1/2 ts Dry mustard
1/4 ts Pepper
1 Clove garlic, cut into
-halves
1/8 ts Red pepper sauce
Heat kielbasa and 1/2 cup beer to boiling; reduce heat. Simmer uncovered 10 minutes; drain.
Toss cheeses, flour, mustard and pepper until cheese is coated. Rub bottom and side of 2-quart heavy saucepan or skillet with cut clove of garlic; add remaining beer. Heat over low heat until bubbles rise to surface. Add cheese mixture, about 1 cup at a time and stirring after each addition, until cheese is melted and mixture is smooth. Stir in pepper sauce.
Remove to ceramic fondue dish; keep warm ovqr low heat. Spear kielbasa with long-handled forks; dip and swirl in fon-
due with stirring motion. If fondue becomes too thick, stir in additional heated beer. 8 servings; 410 calories per serving.
Toss cheeses, flour, mustard and pepper until cheese is coated. Rub bottom and side of 2-quart heavy saucepan or skillet with cut clove of garlic; add remaining beer. Heat over low heat until bubbles rise to surface. Add cheese mixture, about 1 cup at a time and stirring after each addition, until cheese is melted and mixture is smooth. Stir in pepper sauce.
Remove to ceramic fondue dish; keep warm ovqr low heat. Spear kielbasa with long-handled forks; dip and swirl in fon-
due with stirring motion. If fondue becomes too thick, stir in additional heated beer. 8 servings; 410 calories per serving.