by Chef Monica Hayes-Jones

For Fondue:

• 10 ounces shredded sharp Cheddar
• 4 to 6 ounces Gruyere, shredded
• 1 rounded tablespoon all-purpose flour
• ½ cup MUMBO SAUCE (Tangy Hot)
• ½ cup beer (your fav)
• A few drops Worcestershire sauce

For Serving:

• 1 1/2 pounds cubed or thick sliced and browned bratwurst or knockwurst
• 1 package of mini franks
• 1 head cauliflower, separated into florets
• 1 small jar mini Gherkin pickles, drained
• 1 small jar pickled onions, available on vegetable aisle
• 1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Directions:
Combine cheeses in a bowl with flour. Add MUMBO SAUCE to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been fully incorporated, stir in the Worcestershire sauce. Transfer fondue to warm fondue pot. In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot. In the same pan, bring the cooking water back to a boil and add the mini franks and sliced bratwursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile bratwursts and franks near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.