Fondue with Sausages and Dip

Ingredients

• 400 g ground beef
• 1 shallot (finely chopped)
• 1 tbsp butter
• 1 stale roll
• 1 egg
• Salt
• black pepper (from grinder)
• 2 tsp paprika powder (sweet)
• 1 pinch cayenne pepper
• 400 g fresh bratwurst
• 300 g Vienna sausages
• 500 ml dry white wine
• 500 ml vegetable broth
• 1 bouquet garni (with 2 sprigs of parsley, thyme, marjoram each)
• 1 bay leaf
• 1 onion (finely chopped)
• 1 tsp peppercorns
• 2 tbsp butter
• 2 tbsp flour
• 125 ml milk
• 100 ml broth
• 3 tbsp freshly grated horseradish (or jarred)
• Salt
• black pepper (from grinder)
• 5 tbsp heavy cream

Instructions

1. 1.

   Sauté the shallot in hot butter until translucent, soak the roll in water.

2. 2.

   Combine the shallot with the drained roll, ground beef, egg, paprika powder, cayenne pepper, salt and pepper to form a homogeneous meat mixture; shape into elongated small patties, place on a flat dish and refrigerate.

3. 3.

   Cut the bratwurst and Vienna sausages into pieces about 5 cm long.

4. 4.

   For the horseradish sauce whisk butter until foamy, stir in flour, lightly sauté, then add milk and broth with a whisk and simmer for about 5 minutes; remove from heat, fold in horseradish and cream, season with salt and pepper, keep warm.

5. 5.

   Bring wine, 500 ml water and vegetable broth to a boil with the onion and bouquet garni, add a pinch of salt and peppercorns, then pour into a fondue pot and keep hot on a burner.

6. 6.

   Serve the horseradish sauce in small bowls alongside the sausages and patties.

7. 7.

   Each person cooks their sausages and patties themselves in a small slotted spoon.