German Meat Fondue with Broth (Fleischfondue)

Because broth boils at 212 F/100 C, the meat will take longer to cook, but that only enhances the party experience. Be sure to serve a green salad and some fresh bread or a baguette to shorten the wait.

subheading: For the Broth:

1 large onion (peeled and cut in half)

4 ounces leek (about 1 cup, chopped)

3 to 4 carrots (peeled and cut into large pieces)

4 ounces celeriac (or 3 ribs celery, chopped)

1 bay leaf

1 teaspoon whole black peppercorns

1 ½ quarts vegetable stock or broth

subheading: For the Meat:

1 pound pork tenderloin (or boneless pork chops)

1 pound mixed ground meat (½ pork, ½ beef)

1 large egg

2 slices white bread (cut into breadcrumbs)

1 teaspoon salt

Black pepper (to taste)

Ground paprika (to taste)

¾ pound cocktail sausages (cut into 1-inch lengths)

subheading: For the Vegetables:

1 pound cauliflower

1 pound zucchini

subheading: For Sauce 1:

¼ cup chopped chives

1 cup sour cream

Salt (to taste)

Pepper (to taste)

Sweet paprika (to taste)

Optional: lemon juice to taste

subheading: For Sauce 2:

1 cup schmand (or creme fraiche)

¼ cup chopped parsley

1 tablespoon Dijon mustard

Salt (to taste)

Pepper (to taste)

Directions at thespruceeats.com

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