Summer Sausage Snack Recipe
Sliced summer sausage, smoked Gouda and your choice of cheddar or garlic Boursin spread and crackers.
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Ingredients
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Charcuterie
Cheeses & Spread
Accompaniments
Method
Charcuterie
Slice the summer sausage
Remove summer sausage from packaging and pat dry with a paper towel. Using a sharp chef's or utility knife, slice the sausage into 1/8–1/4-inch thick rounds. Arrange slices in an overlapping fan or concentric circles on one area of a serving board or platter.
Cheeses & Spread
Prepare smoked Gouda
Trim any rind if desired. Slice the smoked Gouda into 1/8–1/4-inch thick slices or cut into 3/4-inch cubes depending on preference. Arrange on the board near the summer sausage, leaving space for crackers.
Prepare cheddar or Boursin
If using cheddar: slice into thin rectangles or small cubes and place next to the Gouda. If using garlic Boursin: remove container lid and place the spread in a small bowl. Smooth the top and optionally drizzle a teaspoon of olive oil and sprinkle a pinch of cracked black pepper or chopped chives.
Accompaniments
Arrange crackers
Fan the crackers in groups around the cheeses and sausage so guests can easily access them. Keep crunchy crackers separate from delicate spreads to avoid breaking.
Add pickles and tomatoes
If using cornichons or dill pickles, arrange them in a small pile or line near the meats to provide a bright, acidic contrast. Halve grape or cherry tomatoes and place them in a small cluster for color and freshness.
Garnish and finish
Tuck a few parsley or rosemary sprigs around the board for visual appeal. Provide cheese knives or spreader for the Boursin and small forks or toothpicks for the pickles. Serve immediately at room temperature (remove from refrigerator 15–20 minutes before serving to allow flavors to open).