Horst Mager's / Gustav's Fondue (Rhinelander)

Name: Horst Mager's / Gustav's Fondue (Rhinelander)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4-6 serving(s)
Ingredients: 1 1/2 lbs processed swiss cheese (2 packages sliced Swiss American from Safeway or Winco); 2 cups Chardonnay wine or 2 cups chablis; 2 garlic cloves, mashed; 1/2 teaspoon white pepper; 1/8 teaspoon cayenne pepper (optional); 1/8 teaspoon nutmeg; 1/2 loaf rye bread; 1/2 loaf French bread; 1 lb smoked sausage, 1/2 inch slices

Submitted by EDMISTON99

"This is a fondue that used to be available at the longtime local favorite Rhinelander restaurant, and subsequently Gustav's restaurants, both founded by Chef Horst Mager in Portland Oregon. I just can't stress enough how delicious this fondue is. Whether you are a fondue fan, or not, you simply must try this very easy to make favorite."

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photo by EDMISTON99

Ready In:: 40mins
Ingredients:: 9
Serves:: 4-6

ingredients

1 ¹⁄₂ lbs processed swiss cheese (2 packages sliced Swiss American from Safeway or Winco)
2 cups Chardonnay wine or 2 cups chablis
2 garlic cloves, mashed
¹⁄₂ teaspoon white pepper
¹⁄₈ teaspoon cayenne pepper (optional)
¹⁄₈ teaspoon nutmeg
¹⁄₂ loaf rye bread
¹⁄₂ loaf French bread
1 lb smoked sausage, 1/2 inch slices

directions

cut cheese stack into cubes.
In bottom of double boiler, start water boiling.
In top of double boiler directly on burner, simmer white wine, garlic, nutmeg, white pepper and cayenne pepper for approximately 10 to 15 minutes to reduce wine and let alcohol cook out.
Place top of double boiler on bottom and place cheese cubes in wine mixture.
Stir with wooden spoon until cheese completely melts.
If too thick, add more wine.
Place in fondue pot and keep hot.
Serve with toasted rye and French bread, and a favorite sausage.
Cut bread into 1/2 inch sized cubes. Place on a baking sheet and toast in a hot 400 degree oven for about 10 to 15 minutes.
Cut sausage into 1/2 inch slices and brown in skillet.
Serve with fondue.
This is also great with Apples, Celery, Cauliflower, use your imagination.

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Reviews

This recipe is spot on...if not better! I have been here more times than I can count and most times Gustavs (the only one left of the chain) gets it right but sometimes it is too thin for my liking. This recipe works because you can add more wine to thin out if that is your preference. In the past I have spend hundreds of dollars on expensive cheese only to end up with a gloopy mess, who would have known the cheapest process cheese makes for the best consistency?

tommy g.
Love it! Just like I remember it. Thank you for posting this!

Jason N.
This is the best! When we moved away from Portland, we needed to make our own fondue for Xmas instead of getting it at Gustavs. This is the same recipe they had on their website until recently, and we haven't been disappointed. My mother in law prefers it with less cayenne, but we enjoy it with more or less. You really do need the processed swiss, we tried "good" cheese one year to our great disappointment.

kirsten