Description
This decadent Smoked Sausage and Endive Fondue is a luscious blend of sautéed endives, rich cheese sauce made with Gruyère and Emmental, and savory smoked sausages. Perfect for cozy gatherings, this dish combines tender caramelized endives with creamy, nutty cheese and smoky sausage, served alongside crusty baguette for dipping. It’s a comforting and indulgent fondue that brings warmth and flavor to any table.
Ingredients
Scale
Vegetables and Sausage
- 4 endives, sliced lengthwise
- 4 smoked sausages
Dairy & Cheese
- 1 cup heavy cream
- 1 cup grated Gruyère cheese
- 1 cup grated Emmental cheese
- 2 tablespoons unsalted butter
Others
- 1 tablespoon all-purpose flour
- 1 clove garlic, minced
- Salt and pepper, to taste
- Freshly grated nutmeg, to taste
- Sliced baguette or bread for dipping
Instructions
- Sauté the Endives and Garlic: In a large skillet, melt the butter over medium heat. Add the sliced endives and minced garlic. Sauté for about 8-10 minutes until the endives are softened and slightly caramelized. Season with salt, pepper, and a pinch of nutmeg to taste. Remove from heat and set aside.
- Prepare the Cheese Sauce: In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add the flour and whisk to create a roux, cooking for 1-2 minutes until golden and fully incorporated. Slowly whisk in the heavy cream, stirring constantly to prevent lumps. Let the mixture simmer for 3-4 minutes until it thickens. Gradually add the grated Gruyère and Emmental cheeses, stirring continuously until melted and smooth. Season with salt, pepper, and additional nutmeg if desired.
- Cook the Smoked Sausages: In a separate skillet over medium heat, cook the smoked sausages, turning occasionally, until browned and heated through, about 7-8 minutes.
- Assemble and Serve: Transfer the sautéed endives to a serving dish or a fondue pot. Pour the warm cheese sauce over the endives and arrange the cooked smoked sausages on top or alongside. Serve immediately with sliced baguette or bread for dipping.
Notes
- Use good quality Gruyère and Emmental cheese for the best flavor and creamy texture.
- Be careful not to overcook the endives; they should be tender but still hold shape.
- The fondue pot helps keep the cheese sauce warm for dipping, but a heat-safe serving dish also works.
- For a lighter version, substitute heavy cream with half-and-half or whole milk, though the sauce will be less rich.
- Nutmeg complements the cheese flavors well, so don’t skip it!
