Ingredients
2 Bratwurst or Lincolnshire sausages
bread for dunking
200g/7¼oz cheddar cheese, grated
½ litre double cream
80ml/2¾fl oz Grappa
30g/1¾oz chopped fresh parsley
1 clove garlic

Method
1. Cook the sausages until brown and leave to rest
2. Then place the cream in a pan and leave to simmer. Next add the garlic, cheese, Grappa and parsley.
3. Season to taste and serve in a fondue pot.
4. Dunk the sausages and bread in the cheese.