Zwiebelfondue

Ingredients

• 200 ml dry white wine
• 1 bouillon cube
• 1 EL vinegar
• 3 onions
• 2 Bay leaves
• 3 cloves of peppercorns
• 1 TL mustard seeds
• 1 TL white peppercorns
• 1 pinch sugar
• 150 g pork fillet
• 150 g lamb fillet
• 4 Debrecziner sausages
• 4 raw bratwurst
• 1 egg
• 2 EL breadcrumbs
• 2 EL finely chopped parsley
• 200 g Cream cheese
• 150 g crème fraîche
• Salt
• Pepper
• 2 Garlic cloves
• 2 egg yolks
• 2 TL mustard
• 200 ml olive oil
• 3 EL white wine vinegar
• 150 g heavy cream
• 50 g thick milk
• Salt
• Pepper
• Mixed pickles

Instructions

1. 1.

   For the garlic cream, mix cream cheese with crème fraîche, salt, pepper and pressed garlic cloves; season and set aside in a bowl.

2. 2.

   For the mustard sauce whisk egg yolks and mustard, slowly drizzle in oil until a thick cream forms. Mix in vinegar, heavy cream and thick milk, season with salt and pepper, and place in a bowl.

3. 3.

   Press the bratwurst meat from its casing, combine with egg, breadcrumbs and herbs; shape into small balls with wet hands. Bring white wine, bouillon and vinegar to a boil, add onions, bay leaves, cloves, mustard and peppercorns, sugar, and simmer over medium heat for about 10 minutes. Slice the pork, lamb and Debrecziner sausages.

4. 4.

   Arrange meat, sausage and balls on a platter, pour broth into a fondue pot, keep hot on a rechaud, and serve sauces and mixed pickles. Each person cooks their own pieces in the broth with fondue forks, then removes them to eat with sauces and sides.