Superbowl Recipe for beer & Italian sausage fondue

Giada De Laurentiis recipe for beer and italian sausage fondue

We love Giada and this recipe is perfect for the big game!

Makes 6 servings

ingredients

Oregano and Fennel Seed Crostini

Eighteen ⅓-inch-thick baguette slices, cut diagonally

½ cup extra-virgin olive oil

3 cloves garlic, minced

2 tablespoons finely chopped fresh oregano

2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin

Freshly ground black pepper

Fondue

1 cup beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed

1 tablespoon Dijon mustard

2 tablespoons extra-virgin olive oil

1 pound sweet Italian sausage, casings removed

1 medium onion, chopped (about 1 ½ cups)

2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin

¼ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

3 tablespoons all-purpose flour

2 cups packed coarsely grated extra-sharp white Cheddar (about 8 ounces)

2 cups packed coarsely grated fontina (about 8 ounces)

½ cup finely grated Parmesan

instructions

Oregano and Fennel Seed Crostini

Preheat the oven to 375 degrees F. Arrange the baguette slices in a single layer on a large baking sheet. Mix the oil, garlic, oregano and fennel in a small bowl. Brush the oil mixture over the top of the baguette slices. Sprinkle lightly with pepper. Bake the baguette slices until lightly toasted but still slightly soft, 12 to 15 minutes.

Fondue

Mix together the beer and mustard in a small bowl. Heat the oil over medium-high heat in a large nonstick skillet. Add the sausage, onions, fennel, salt and pepper. Break the sausage into smaller pieces with a wooden spoon and cook until browned and cooked through, about 10 minutes. Stir in the flour. Add the beer mixture and bring to a boil. Reduce the heat to medium-low. Gradually add the Cheddar, fontina and Parmesan, stirring constantly, until the cheese is melted and smooth. Keep warm over low heat. If the fondue becomes too thick, gradually stir in extra beer, 1 tablespoon at a time.

Serve the fondue with the crostini.