Sausage fondue

6 servings
1 hour

Cut the sheets of puff pastry into pieces - so that they resemble elongated triangles. Place the sausage on the wide side of one of the triangles, wrap with roll. Thus, wrap all sausages in dough. Break the egg in the piano, shake it with a fork or whisk. Place the sausages in the dough on a baking sheet lined with parchment, then brush them with prepared egg, sprinkle with salt. Bake the sausages in an oven preheated to 220 degrees for 18-20 minutes (until blush). Now it's time to do fondue: - grate all the cheese on a coarse grater; - combine the prepared cheese with flour in a large bowl (or other dish convenient for you); - pour the beer into the bulk saucepan, send to the heat, bring to the boil; - as soon as the beer boils, pour the cheese-flour mixture into the pan, constantly stir until the cheese melts completely, forming a thick, homogeneous mass. Keep the fondue in the slow cooker in the "Heating" mode until served, as the cheese mass will harden when cooled. Serve the sausage fondue on the table, beautifully styled on a flat platter. Eat with pleasure!