Bratwurst and Cheddar Fondue
Bratwurst and Cheddar Fondue



  • 2 Bratwurst or similar sausage
  • Crusty bread for dunking
  • 200g of top-notch mature Cheddar, grated
  • ½ litre double cream
  • 80ml Grappa
  • 30g fresh parsley, chopped
  • 1 clove of garlic
  • Cook the sausages in a pan until brown and cooked through. Set aside for later.
  • While waiting for the sausages to cook, heat the cream in a pan, and leave to gently simmer. Toss in the garlic, grappa, grated cheese, and parsley. Season well with salt and pepper, and serve in a fondue set. Dip in the sausages and crusty bread, and enjoy.
  • This dish can easily be made vegetarian by replacing the sausages with vegetable sticks, more bread, or even veggie sausages!
10 mins
2 servings
This recipe pairs perfectly with the Elio Ottin Fumin 2015 from Valle d'Aosta, Italy.

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