dippers, such as chunks of bread, broccoli, cauliflower, sausage (such as kielbasa), small potatoes
Cast iron skillet
Large pot with steamer basket (optional) or foil for foil pouches
Prep your dippers. You can blanch or steam broccolli, cauliflower and potatoes, or cook them in foil pouches on the campfire. Cut sausages into chunks and brown them in your cast iron skillet. Set all your dippers aside in serving bowls.
In a medium bowl, toss shredded cheeses with cornstarch. Set aside.
Cut garlic clove in half and rub your cast iron skillet with the cut side of both pieces of garlic.
Combine beer and mustard in the skillet and bring to a boil. Add handfuls of the cheese mixture, stirring to combine. When cheese is melted and the fondue comes together, remove from heat. Eat right away with dippers.