Combine shredded Cheddar and Gruyere cheese in a bowl with all-purpose flour.

Pour German lager beer into a small pot and heat over medium heat until it simmers.

Reduce the heat to low and add the cheese mixture to the pot, a handful at a time.

Stir continuously with a wooden spoon in a figure-eight pattern until the cheese is fully melted and incorporated.

Stir in spicy brown mustard, hot sauce, and Worcestershire sauce.

Transfer the cheese fondue to a warm fondue pot to keep warm.

In a large skillet, bring about 2 inches of water to a boil.

Blanch the cauliflower florets in the boiling water for 2 to 3 minutes until slightly tender.

Drain the cauliflower and arrange it around the fondue pot.

Return the water in the skillet to a boil.

Add the mini party franks and sliced wursts to the boiling water.

Cook until all the liquid has evaporated from the pan.

Add 1 tablespoon of butter to the pan and cook the wursts and franks until their casings are browned and crisp.

Pile the cooked wursts and franks near the fondue pot.

Arrange small dishes of mini Gherkin pickles, pickled onions, and cubed rye, pumpernickel, or sourdough bread for dipping.

Serve immediately and enjoy!