Oktoberfest is a popular German celebration that takes place in Munich and begins on the first Saturday of the second half of September and ends on the first Sunday in October. Participants consume more than 7 million liters of beer and eat 250,000 pork sausages! You don’t need to go to such extremes to enjoy this fondue, which uses the famous combination of beer and sausages with a delicious, delicately hopped broth and a sumptuous Dijonnaise that is ready in a jiffy! With a batch of hot-dog buns, butcher’s sauerkraut and a bag of pretzels, you’re ready to get the party started!
FOR THE BROTH
3 liters of bouillon of your choice
1 750ml bottle of La fin du monde beer
2 56g pouches of Knorr dehydrated onion dip
3 tablespoons of soya sauce
3 tablespoons of Worcestershire sauce
2 tablespoons of maple syrup
A dozen bay leaves
3-4 juniper berries (if desired)
Salt and freshly-ground pepper to taste
FOR THE THREE-MUSTARD DIJONNAISE
1 cup of store-bought real mayonnaise
1 tablespoon of each: Dijon mustard, Meaux mustard and yellow mustard
½ tsp. sugar
Freshly ground pepper to taste
A variety of smoked or regular sausages, pastrami or smoked meat (if desired) onions sliced into rings, cored apples or pears sliced into quarters, sauerkraut for all the guests, hot dog buns, pretzels.
Combine all the broth ingredients in a large pot, bring to a boil and reduce by a third while simmering.
Combine all the Dijonnaise ingredients in a bowl and set aside.
Arrange the fondue items on serving plates.
Strain the broth and pour the required amount into the Fondussimo. Enjoy.
A few tips
To make the meal easier, put the Dijonnaise into a pipette! This will allow each guest to decorate their hot dogs to their liking without mess!
Do you have leftover sauerkraut and ingredients after your meal? Combine them in a casserole dish, add two cups of broth, cover with foil, and cook in the oven at 325 Fahrenheit for 3.5 to 4 hours. This will give you delicious garnished sauerkraut!