Porktacular Bacon Fondue Brunch Platter

🥘 Ingredients

• bacon
  8 oz
• black pepper
• cheese roux concentrate
  2 oz
• cooking oil
  2 tsp
• cream sauce base
  1 lb
• demi-baguette
  2 unit
• fingerling potatoes
  24 oz
• garlic herb butter
  4 tbsp
• gouda cheese
  4 slice
• granny smith apple
  2 unit
• maple pork breakfast sausage
  20 oz
• salt
• white cheddar cheese
  1 c

🍳 Cookware

• baking sheet
• medium dry pan
• small pot
• large bowl
• serving bowl

1. 

   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 fingerling potatoes lengthwise; toss on a baking sheet with a drizzle of cooking oil , salt , and black pepper . Roast on top rack until browned and tender, ⏱️ 20 minutes - ⏱️ 25 minutes . Meanwhile, arrange maple pork breakfast sausage on a separate lightly oiled baking sheet. Roast on middle rack, turning sausage halfway through, until browned and cooked through, ⏱️ 15 minutes - ⏱️ 17 minutes .

   garlic herb butter: 4 tbsp, fingerling potatoes: 24 oz, cooking oil: 2 tsp, salt, black pepper, maple pork breakfast sausage: 20 oz
2. 

   2

   Meanwhile, dice gouda cheese into 1/4-inch pieces. Halve, core, and thinly slice granny smith apple .

   gouda cheese: 4 slice, granny smith apple: 2 unit
3. 

   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 minutes - ⏱️ 10 minutes . Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. Halve demi-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.

   bacon: 8 oz, demi-baguette: 2 unit
4. 

   4

   Once potatoes and sausage are done, in a small pot over medium-high heat, combine cream sauce base and cheese roux concentrate . Cook, stirring constantly, until steaming and bubbling slightly, ⏱️ 1 minutes - ⏱️ 2 minutes . Reduce heat to medium. Add gouda and white cheddar cheese one small handful at a time, alternating and whisking constantly between additions, until melted. Remove from heat; season with pepper.

   cream sauce base: 1 lb, cheese roux concentrate: 2 oz, white cheddar cheese: 1 c
5. 

   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. 

   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.
7. 7

   Pork Sausage is fully cooked when internal temperature reaches 160 degrees. Bacon is fully cooked when internal temperature reaches 145 degrees.