Beer And Italian Sausage Fondue Food

ITALIAN FONDUE

Steps:

• Rub a heavy bottomed saucepan with garlic, add the wine and Grappa and heat over moderately high heat, being careful not to let boil. Reduce by 3/4. Have all ingredients measured and close by, as you will need to stir with one hand and add cheese with the other. When wine starts to show small, tiny bubbles, but is not yet boiling , gradually add cheese while stirring constantly. When you start to feel a slight resistance to the spoon, add heavy cream to desired consistency, and the Balsamic vinegar. Continue to cook until the fondue begins to thicken. Add to taste nutmeg, paprika, and red pepper flakes. Quickly transfer to a fondue pot.
• Classically, fondue is served with fresh fruit, nuts, and crusty French bread.
• For the Italian Fondue, it might be fun to serve an antipasto dish, breadsticks wrapped with proscuitto, sun-dried tomatoes, or even left over vegetables like asparagus and broccoli.

ITALIAN FONDUE

Steps:

• Melt butter in a heavy large saucepan over medium heat. Add sage and cook until butter is golden brown, about 2 minutes. Whisk in flour and cook for 1 minute. Whisk in wine and simmer for 2 minutes. Whisk in Alfredo sauce. Gradually add cheese, whisking until cheese melts and mixture is smooth. Transfer mixture to a fondue pot, chafing dish or ceramic bowl. Serve with bread and potatoes.

BEST EVER SAUSAGE WITH PEPPERS, ONIONS, AND BEER!

Steps:

• Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside. Pour in 1 bottle of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover, and simmer until onions and peppers are tender. Slice the sausages into bite size pieces, and add to the peppers. Cover, and simmer until sausage is cooked through.

ITALIAN FONDUE

Steps:

• Brown the sausage and drain.
• Stir in the spaghetti sauce.
• Gradually add cheeses until melted.
• Mix the wine and cornstarch, then add to the fondue until thickened.
• Serve with cut Italian bread or Vienna loaf.

ITALIAN SAUSAGE WITH PEPPERS, ONIONS AND BEER

Steps:

• Heat olive oil in a large heavy skillet over medium high heat. Cook sausage until browned on all sides. Remove sausage from pan, and set aside.
• Pour in 1 can of beer to deglaze the pan, scraping up any blackened bits from the bottom. Place the red peppers, green peppers, onions and garlic in the pan. Stir in the remaining beer and the tomato paste. Season with oregano, cilantro, hot sauce, salt and pepper. Cover and simmer until onions and peppers are tender.
• Slice the sausage into bite size pieces and add to the skillet. Cover and simmer until sausage is cooked through.