1 large onion (peeled and cut in half)
4 ounces leeks (about 1 cup, chopped)
3 to 4 carrots (peeled and cut into large pieces)
4 ounces celeriac (or 3 ribs celery, chopped)
1 bay leaf
1 teaspoon whole black peppercorns
1 1/2 quarts vegetable stock or broth
For the Meat:
1 pound pork tenderloin (or boneless pork chops)
1 pound mixed ground meat (1/2 pork, 1/2 beef)
1 large egg
2 slices white bread (cut into breadcrumbs)
1 teaspoon salt
Black pepper (to taste)
Ground paprika (to taste)
3/4 pound cocktail sausages
For the Vegetables:
1 pound cauliflower
1 pound zucchini
For Sauce 1:
1/4 cup chopped chives
1 cup sour cream
Salt (to taste)
Pepper (to taste)
Sweet paprika (to taste)
Optional: lemon juice (to taste)
For Sauce 2:
1 cup schmand (or creme fraiche)
1/4 cup chopped parsley
1 tablespoon Dijon mustard
Salt (to taste)
Pepper (to taste)
Note: while there are multiple steps to this recipe, this German meat fondue is broken down into workable categories to help you better plan for preparation and cooking. Prepare the Broth. Gather the ingredients. In a large saucepan, brown the cut surface of the onion without oil. Add the leeks, carrots, celeriac, bay leaf, peppercorns, and broth. Bring everything to a simmer and cook for at least 15 minutes. When it is time to eat, strain the broth into a fondue pot and place it on the table over the heat source for your fondue. Prepare the Meat and Vegetables: Gather the ingredients. While the broth is simmering, cut the pork into bite-sized pieces. Mix the ground meat with the egg and breadcrumbs, salt, pepper, and paprika. Form the meat mixture into bite-sized meatballs and place in the refrigerator until serving time. Cut the cocktail sausages into 1-inch lengths and place in a serving dish. Clean and separate the cauliflower into bite-sized chunks. Cut the zucchini into quarters, lengthwise, then into 1-inch pieces. Place in separate serving dishes. Keep everything covered and cool until ready to eat. Prepare Sauce 1: Gather the ingredients. Chop about 1/4 cup chives into small rings and place in a bowl with the sour cream. Add salt, pepper, paprika, and optional lemon juice to taste. Prepare Sauce 2: Gather the ingredients. In a small bowl, mix together schmand or creme fraiche, chopped parsley, mustard, salt, and pepper to taste. Setting up the Fondue: Place the fondue pot filled with broth on the warmer (rechaud) in the middle of the table. Each person should have their own fondue fork. Place the serving dishes with the food on the table and let everyone pass them and place some meat and vegetables on their plate. Each person places 1 or 2 pieces of food on a fondue fork and dips it in the simmering broth. After 2 or more minutes, the tidbits are done. They are removed from the fork to the plate and new tidbits are placed on the fondue fork. Serve with the two dipping sauces, as desired.