Recipe: German Sausage Fondue with Apple Butter Mustard

GERMAN SAUSAGE FONDUE WITH APPLE BUTTER MUSTARD

FOR THE APPLE BUTTER MUSTARD:
1/3 cup high-quality apple butter (made from only apples and cider)
1/3 cup Dijon mustard

FOR THE FONDUE:
Solid vegetable shortening for deep-frying
2 pounds assorted sausages, such as knockwurst, bockwurst, bratwurst and kielbasa, cut into wedges about 1/2-inch thick

TO PREPARE THE APPLE BUTTER MUSTARD:
In a small bowl, combine apple butter and mustard. Cover and let stand at room temperature at least 1 hour for flavors to blend. (Mustard can be prepared up to 3 days ahead, covered and refrigerated. Serve at room temperature.)

Makes 2/3 cup.

TO PREPARE THE FONDUE:
Melt enough vegetable shortening in a metal fondue pot to come halfway up sides.

Heat over high heat on stove top until a deep-frying thermometer reads 375 degrees F. Transfer pot to a fondue burner with a high flame.

Allow guests to cook their own sausages until browned around edges.

Serve with Apple Butter Mustard and any additional sauces desired.

Makes 4 servings
Source: Fondue, Great Food to Dip, Dunk, Savor and Swirl by Rick Rodgers