Porktacular Bacon Fondue Brunch Platter

Name: Porktacular Bacon Fondue Brunch Platter with Maple Sausage, Roasted Potatoes & Garlic Toasts
Yield: 2 servings
Ingredients: 4 oz Bacon; 10 oz Maple Pork Breakfast Sausage; 1 unit Granny Smith Apple; 1/2 cup Cheddar Cheese; 8 oz Cream Sauce Base; 12 oz Potato; 2 slice Gouda Cheese; 2 tbsp Garlic; 1 oz Cheese Roux Concentrate; 1 unit Demi-Baguette; 2 tsp Cooking Oil, tsp; tsp Salt, tsp; tsp Black Pepper, tsp

with Maple Sausage, Roasted Potatoes & Garlic Toasts

By Recipe0 System

What better way to toast to brunch with friends than diving and dipping into a shareable fondue? Topped with crispy, smoky bacon bits and served alongside roasted potatoes smothered in herby butter, hearty maple breakfast sausage, snappy green apples and garlicky toasted baguette rounds, this board has a little bit of everything you want to see in a great brunch spread. So go ahead: pick, graze, and dunk your way through ooey-gooey, cheesy deliciousness during the best meal of the week.

Main Course

Difficulty: medium
Rating: No ratings yet

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Ingredients

Servings

4 oz Bacon
10 oz Maple Pork Breakfast Sausage
1 unit Granny Smith Apple
1/2 cup Cheddar Cheese
8 oz Cream Sauce Base
12 oz Potato
2 slice Gouda Cheese
2 tbsp Garlic
1 oz Cheese Roux Concentrate
1 unit Demi-Baguette
2 tsp Cooking Oil, tsp
tsp Salt, tsp
tsp Black Pepper, tsp

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Original Source

www.hellofresh.com

Instructions

6 steps

1

Adjust racks to top and middle positions and preheat oven to 425 degrees. Bring garlic herb butter to room temperature. Wash and dry produce.

Halve potatoes lengthwise; toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes.

Meanwhile, arrange sausage* on a separate lightly oiled baking sheet. Roast on middle rack, turning sausage halfway through, until browned and cooked through, 15-17 minutes.
2

Meanwhile, dice gouda into ¼-inch pieces. Halve, core, and thinly slice apple.
3

Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop.

Halve baguette lengthwise and toast until golden brown. Spread cut sides with half the garlic herb butter. Slice into 1-inch strips; halve strips to create short spears.
4

Once potatoes and sausage are done, in a small pot over medium-high heat, combine cream sauce base and cheese roux. Cook, stirring constantly, until steaming and bubbling slightly, 1-2 minutes.

Reduce heat to medium. Add gouda and cheddar one small handful at a time, alternating and whisking constantly between additions, until melted. Remove from heat; season with pepper.
5

Transfer roasted potatoes to a large bowl and toss with remaining garlic herb butter.

Cut sausage on a diagonal into 2-inchlong pieces.
6

If desired, transfer fondue to a serving bowl. Top fondue with chopped bacon.

Place roasted potatoes, sausage, apple slices, and baguette spears on a large board or platter. Serve family style with fondue for dipping. TIP: Place a trivet or kitchen towel underneath the fondue pot to protect your table.

Pork Sausage is fully cooked when internal temperature reaches 160°.

Bacon is fully cooked when internal temperature reaches 145°.

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