|Continental sausage||1 Pound (Cabonossi, Knackwurst, Salami)|
|Swiss cheese||8 Ounce|
|Oil||2 Cup (32 tbs) (For Frying)|
1. Into fondue pot heat, oil enough oil to fill it 1/3 to 1/2 full such that very hot to 375°F on a sugar thermometer or such that a dice of bread will brown in less than a minute and then regulate fondue burner just to maintain the temperature of the oil.
2. In the hot oil the cheese and sausage are then put such that the cheese begins to melt.
3. They are then seasoned as per taste and transferred to another fork for eating.
Let the guests spear a cube of cheese then a cube of sausage on a fondue fork.