400 g tender beef, pork tenderloin, chicken fillet or chorizo sausages (14 ounces)
Preparation
Cut all ingredients into bite size cubes suitable for the fondue forks. Light burner unit. There should be enough heat to make the fondue bubble slightly all the time. Prepare fondue for serving.
A Tip! Serve with herb dip, cucumber cream dip, curry dip, even barbecue sauce. Make some oven roasted potatoes. Use light oils like rapeseed, corn or sunflower for this fondue.
The recipe is made by Restaurant Østergade 1, Randers. For more information look at www.oestergade1.dk.
