Assorted Sausages (below), cut into 3/4" cubes
Assorted natural Cheeses (below), cut into 3/4" cubes
Fine dry bread crumbs
About 30 minutes before serving, dip sausage and cheese cubes into egg, then into bread crumbs. Repeat to make 2 layers of coating.
In metal fondue pot, heat salad oil (2") to 375F; transfer pot to source of heat at table. Adjust heat when necessary to maintain temperature of oil.
Spear 1 cube each cheese and sausage with fondue fork and place in hot oil. cook until crusty on outside; drain.
Sausages: Pepperoni, Vienna, liverwurst, salami.
Cheeses: Bel paese, brick, Monterey, mozzarella, port du salut, Cheddar, Edam, Gouda, fontina, gruyere, provolone.
Fried Shrimp-Cheese Fondue:
Substitute canned jumbo shrimp, well drained, for the sausages.