GERMAN CHEESE & BEER FONDUE

Steps:

• Heat a small skillet over medium heat with 1 turn of the pan of vegetable oil. Once hot, add the chopped bacon and cook, stirring every now and then until crispy.
• Remove from the skillet, drain on a paper towel-lined plate and reserve.
• Bring 1 inch water to boil in a large skillet and add wursts or mini franks of choice.
• Boil 5 minutes, drain and brown in 1 tablespoon butter to crisp casings.
• Bring a second pan with a couple inches of water to a boil and blanch the cauliflower a minute or so and drain.
• Combine cheeses in a bowl with the flour.
• Add beer to a small pot and bring up to a bubble over medium heat.
• Reduce the heat to a simmer and add the cheese in batches.
• Stir in a figure-eight pattern with wooden spoon.
• When all the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce.
• Transfer fondue to warm fondue pot and sprinkle the top with the reserved bacon.
• To serve, arrange the wursts, cauliflower, pickles, onions, cubed bread and smoked almonds around the fondue pot and dig in!