Description
This Smoked Sausage and Endive Fondue is a warm, comforting dish perfect for sharing. Tender caramelized endives are combined with a rich, creamy Gruyère and Emmental cheese sauce, accompanied by flavorful smoked sausages. Served with crusty sliced baguette, it’s an ideal blend of savory and cheesy goodness for a crowd-pleasing appetizer or casual meal.
Ingredients
Scale
Vegetables
- 4 endives, sliced lengthwise
- 1 clove garlic, minced
Meat
- 4 smoked sausages
Dairy
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 1 cup grated Emmental cheese
- 2 tablespoons unsalted butter
Pantry
- 1 tablespoon all-purpose flour
- Salt and pepper, to taste
- Freshly grated nutmeg, to taste
Serving
- Sliced baguette or bread for dipping
Instructions
- Sauté Endives and Garlic: In a large skillet, melt the butter over medium heat. Add the sliced endives and minced garlic, sautéing until the endives are softened and slightly caramelized, approximately 8-10 minutes. Season with salt, pepper, and a pinch of freshly grated nutmeg. Remove from heat and set aside.
- Prepare Cheese Sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk to form a roux, cooking for 1-2 minutes until golden and smooth. Gradually whisk in the heavy cream, stirring constantly to prevent lumps, and simmer for 3-4 minutes until the mixture thickens. Slowly add the grated Gruyère and Emmental cheeses, stirring until completely melted and smooth. Season with salt, pepper, and nutmeg to taste.
- Cook Smoked Sausages: In a separate skillet over medium heat, cook the smoked sausages, turning occasionally, until browned and heated through, about 7-8 minutes.
- Assemble and Serve: Transfer the sautéed endives to a serving dish or fondue pot. Pour the creamy cheese sauce over the endives and arrange the cooked smoked sausages on top or alongside. Serve immediately with sliced baguette or bread for dipping.
Notes
- For a spicier kick, consider adding a pinch of cayenne pepper to the cheese sauce.
- Use a mix of Gruyère and Emmental for optimal melting and flavor balance in the fondue.
- Ensure the flour is cooked properly to avoid a raw taste in the roux.
- The fondue can be kept warm in a fondue pot or slow cooker if serving over time.
- Endives can be substituted with Belgian endives or escarole if preferred.
