Beer and Italian Sausage Fondue
INGREDIENTS
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Eighteen 1/3-inch-thick baguette slices, cut diagonally
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1/2 cup extra-virgin olive oil
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3 cloves garlic, minced
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2 tablespoons finely chopped fresh oregano
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2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
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Freshly ground black pepper
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1 cup beer, such as a brown ale, pale ale or lager, at room temperature, plus extra, as needed
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1 tablespoon Dijon mustard
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2 tablespoons extra-virgin olive oil
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1 pound sweet Italian sausage, casings removed
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1 medium onion, chopped (about 1 1/2 cups)
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2 teaspoons fennel seeds, crushed using a mortar and pestle or place in a zip top bag and crush with a rolling pin
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1/4 teaspoon kosher salt
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1/4 teaspoon freshly ground black pepper
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3 tablespoons all-purpose flour
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2 cups packed coarsely grated extra-sharp white Cheddar (about 8 ounces)
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2 cups packed coarsely grated fontina (about 8 ounces)
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1/2 cup finely grated Parmesan
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