How to Build an Easy Holiday Charcuterie Board
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Holiday guests, unexpected drop-ins, an office party: a charcuterie board handles all of them. Here's our ten-minute version.
The formula
- Pick one or two meats. Slice our Original and Garlic summer sausage about ¼ inch thick on a slight diagonal.
- Add three cheeses. Something sharp, something mild, something smoky: Vintage Cheddar, Vintage Swiss and Smoked Gouda.
- Add something tangy and something sweet. A small bowl of Dan's Sweet Hot Mustard and a spoonful of lingonberry sauce.
- Fill the gaps. Crackers, pretzels, nuts, olives and a few sprigs of rosemary for a holiday look.
Tips
- Start with the bowls, then fan the meat around them, then cheese, then fill the gaps.
- Take cheese out 20–30 minutes early so it softens.
- Our summer sausage is fully cooked and shelf stable until opened, so you can keep a few on hand all season.
Shortcut: a board in a box
Our gift boxes are basically a board waiting to happen. The Signature Palate, Mt. Tahoma and Party Nuts and Sausage Tray all come with everything you need. Or send one as a host gift.
Frequently asked questions
How thick should I slice summer sausage?
About ¼ inch, on a slight diagonal. Thinner slices are easier to stack on crackers.
Does summer sausage need to be refrigerated?
Not until it's opened. Our summer sausage is shelf stable while sealed, fully cooked and ready to eat. Refrigerate it after opening.
How much should I plan per guest?
For an appetizer board, plan roughly 2 ounces of meat and 2 ounces of cheese per person. One 10 oz. summer sausage covers about five guests.
Questions? Email us at info@danthesausageman.com or call 1-800-763-1253. We're a small family team in Burien, Washington, and we're happy to help.
