Porktacular Bacon Fondue Brunch Platter
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Porktacular Bacon Fondue Brunch Platter

Porktacular Bacon Fondue Brunch Platter

with Maple Sausage, Roasted Potatoes & Garlic Toasts

What better way to toast to brunch with friends than diving and dipping into a shareable fondue? Topped with crispy, smoky bacon bits and served alongside roasted potatoes smothered in herby butter, hearty maple breakfast sausage, snappy green apples and garlicky toasted baguette rounds, this board has a little bit of everything you want to see in a great brunch spread. So go ahead: pick, graze, and dunk your way through ooey-gooey, cheesy deliciousness during the best meal of the week.

Tags:
New
•Seasonal
Allergens:
Milk
•Soy
•Wheat

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time35 minutes
Prep Time10 minutes
DifficultyMedium

Ingredients

serving amount

2 tablespoon

Garlic Herb Butter

(Contains Milk)

12 ounce

Fingerling Potatoes

10 ounce

Maple Pork Breakfast Sausage

2 slice

Gouda Cheese

(Contains Milk)

1 unit

Granny Smith Apple

4 ounce

Bacon

1 unit

Demi-Baguette

(Contains Soy, Wheat)

8 ounce

Cream Sauce Base

(Contains Milk)

1 ounce

Cheese Roux Concentrate

(Contains Milk)

½ cup

White Cheddar Cheese

(Contains Milk)

Not included in your delivery

Salt

Pepper

2 teaspoon

Cooking Oil

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Nutrition Values

/ per serving
Calories1580 kcal
Fat119 g
Saturated Fat52 g
Carbohydrate75 g
Sugar17 g
Dietary Fiber7 g
Protein46 g
Cholesterol280 mg
Sodium3120 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

•Baking Sheet
•Medium Pan
•Paper Towel
•Small pot
•Whisk
•Large Bowl

Instructions

Roast Potatoes & Sausage
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 potatoes lengthwise; toss on a baking sheet with a drizzle of oil, salt, and pepper. Roast on top rack until browned and tender, 20-25 minutes. • Meanwhile, arrange sausage* on a separate lightly oiled baking sheet. Roast on middle rack, turning sausage halfway through, until browned and cooked through, 15-17 minutes.

Prep
2

• Meanwhile, dice gouda into ¼-inch pieces. Halve, core, and thinly slice apple.

Cook Bacon & Toast Bread
3

• Heat a medium dry pan over medium-high heat. Add bacon*; cook, turning occasionally and adjusting heat if browning too quickly, until crispy, 6-10 minutes. Turn off heat; transfer to a paper-towel-lined plate. Once cool enough to handle, roughly chop. • Halve 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.

Make Fondue
4

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

Finish Potatoes & Sausage
5

• Transfer roasted potatoes to a large bowl and toss with remaining garlic herb butter. • Cut sausage on a diagonal into 2-inchlong pieces.

Finish & Serve
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.

Pork Sausage is fully cooked when internal temperature reaches 160°.

Bacon is fully cooked when internal temperature reaches 145°.