© 2025 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1 lb SMOKED TURKEY SAUSAGE
1/2 lb new potatoes, well scrubbed, unpeeled and cut in 1/2-inch wedges
1 lb shredded Irish Cheddar cheese
2 tbsp all-purpose flour
3/4 to 1 c Irish pale lager (Harp)
1/3 c strong apple cider or frozen apple juice concentrate, thawed
1 tbsp Irish mustard
Grill or broil sausage until temperature reaches 165 degrees F. Cut into 1/2-inch slices.
Steam potato wedges until tender, about 15 minutes. Keep warm.
Fondue: In a small bowl, stir cheese and flour together.
In a 2-quart saucepan, over medium heat, bring lager, juice/cider and mustard to a simmer. Slowly stir in cheese, stirring constantly, until creamy and smooth. If desired, add additional lager for a thinner sauce.
Place fondue pot over heat. Garnish with pepper slices, if desired.
Serve with heated smoked turkey sausage and steamed new potatoes.