Pork, Lamb and Sausage Fondue

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Pork, Lamb and Sausage Fondue
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Difficulty:
easy
Difficulty
Preparation:
45 min.
Preparation

Ingredients

for
4
For the broth
200 milliliters dry white wine
1 Beef broth
1 tablespoon Vinegar
3 onions
2 bay leaves
3 cloves
1 teaspoon Mustard seed
1 teaspoon white peppercorns
1 pinch sugar
For the fondue
150 grams Pork tenderloin
150 grams Lamb fillet
4 Debrecener sausages
4 raw Sausage
1 egg
2 tablespoons breadcrumbs
2 tablespoons finely chopped parsley
For the garlic cream sauce
200 grams cream cheese
150 grams Crème fraiche
salt
peppers
2 garlic
For the mustard sauce
2 egg yolks
2 teaspoons Mustard
200 milliliters olive oil
3 tablespoons White vinegar
150 grams Whipped cream
50 grams Buttermilk
salt
peppers
Mixed pickles
How healthy are the main ingredients?
cream cheeseWhipped creamMustardparsleysugaronion

Preparation steps

1.

For the garlic cream sauce: Peel the garlic and squeeze through a garlic press into a bowl. Add the cream cheese and creme fraiche, season with salt and pepper.

2.

For the mustard sauce: In a bowl, whisk together the yolks and mustard, add the oil drop by drop until thick and creamy. Whisk in the vinegar, cream and buttermilk, season with salt and pepper.

3.

Remove the sausage casing from the raw sausages and mix the sausage meat with the egg, breadcrumbs and herbs and with dampened hands, form into small balls.

In a saucepan, bring the white wine, broth and vinegar to a boil. Add the onions, bay leaves, cloves, mustard, peppercorns and sugar and simmer over medium heat for 10 minutes. Cut the pork, lamb and the Debrecziner sausages into slices.

4.

Place the meatballs on a serving dish, strain the broth into a fondue pot and keep warm. With fondue forks, let each person cook the meatballs, pork and lamb in the simmering broth. Eat the meat with the sauces and pickles and serve with your favorite side dishes.

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