Pub Board Recipe

Prepare and warm pretzel

If using a pre-made soft pretzel, reheat in a 350°F (175°C) oven for 8–10 minutes until warm and soft. If you have an unbaked pretzel, bake according to package or recipe instructions. Once warm, sprinkle coarse sea salt over the pretzel and set on the serving board.

Cook the Italian sausage

Heat a skillet over medium heat. Add the Italian sausage links and cook, turning occasionally, about 10–12 minutes until browned on all sides and cooked through (internal temperature 160°F/71°C for pork/beef sausage, 165°F/74°C for poultry). Remove from skillet, let rest 3 minutes, then slice on the bias into 1/2-inch pieces.

Cook the Spanish pork links

Using the same skillet (wipe out excess grease if desired, leaving a small amount for flavor), add the Spanish pork links and cook over medium heat until browned and heated through, about 6–8 minutes depending on thickness. Slice into 1/2-inch rounds and keep warm.

Arrange pickles

Drain Packo pickles and cornichons if packed in brine and pat dry. Arrange pickles and cornichons in small clusters on the board near the meats and pretzel.

Grate cheeses and prep

Finely shred the cheddar and Gruyère and toss them together so they will melt evenly. If you prefer, toss the shredded cheese with the optional 1/2 tsp cornstarch to help stabilize the sauce.

Make roux base

In a medium saucepan over low heat, melt 1 tablespoon unsalted butter. Stir in 1 teaspoon all-purpose flour and cook, whisking, for 30–45 seconds to remove the raw flour taste but do not brown.

Add dairy

Slowly whisk in 1 cup whole milk and 1/2 cup heavy cream, increasing heat to low-medium. Continue whisking until the mixture is warm and slightly thickened, about 3–4 minutes. Do not boil.

Incorporate cheese

Reduce heat to low. Add the shredded cheese a handful at a time, whisking or stirring until each addition is fully melted before adding more. Stir in 1 teaspoon Dijon mustard, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon garlic powder, 1/4 teaspoon freshly ground black pepper, and 1/4 teaspoon salt. Taste and adjust seasoning.

Adjust thickness

If the fondue is too thin, dissolve 1/2 teaspoon cornstarch in 1 tablespoon cold water and whisk into the sauce; heat gently until it thickens. If it’s too thick, stir in up to 2 tablespoons more milk.

Keep warm for serving

Transfer the cheese fondue to a small fondue pot or a heatproof bowl set over a low candle or a bain-marie to keep it warm and smooth during service.

On a large wooden board or serving platter, place the warm soft pretzel as the centerpiece. Arrange sliced Italian sausage and Spanish pork link rounds around the pretzel in visual groups.

Place a small heatproof bowl or fondue pot with the warm cheese fondue on the board. Position Packo pickles and cornichons in small bowls or piles near the meats and pretzel for contrast.

Add small dollops of mustard on the board or in a small ramekin if using. Garnish with an extra sprinkle of coarse salt on the pretzel if desired.

Serve immediately while the cheese is warm. Guests can tear pieces of pretzel or spear slices of sausage into the fondue, alternating bites with pickles and cornichons to cut the richness.