How to Make Summer Sausage Easy, Delicious and Fun as Heck!
September 26, 2023 by meatmagnate. Sausage and cheese pairings are a delicious and popular choice for appetizers, charcuterie boards, and casual gatherings. The combination of flavorful sausages and rich, creamy cheeses offers a wide range of textures and tastes, making every bite a delightful experience.
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Breads and Crackers. Summer sausage goes with almost any type of bread, so find interesting varieties to serve with it. We also enjoy adding some crackers to the mix. The crunch of the cracker adds texture to the chewiness of the summer sausage. Vegetables. I love adding crunchy or squishy vegetables to a charcuterie board with summer sausage.
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1. Pretzel crackers: The salty and crunchy texture of pretzel crackers pairs perfectly with the tangy and smoky flavor of summer sausage. They also add a fun twist to your typical cheese and sausage platter. 2. Sesame crackers: These crackers have a nutty flavor that complements the rich flavor of summer sausage.
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Prep the cheese, sausage, and veggies. To get started with this Christmas crackers and cheese appetizer, cut the cheese and sausage into desired shapes. I used squares for the cheese and sliced circles for the summer sausage. Be sure to cut a few extra pieces of cheese for the tree's stump and five cheese triangles to make the star at the top.
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Place sausage directly on grill. Brush generously with BBQ sauce, then turn sausage over and brush other side with BBQ sauce. Repeat and cook 10 minutes, turning and basting constantly. When sausage casing splits (or just before), remove sausage from grill and slice 1-inch thick pieces.
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Heat a large skillet over medium heat. Add the sausage and cook it, stirring, until no pink remains. Drain an excess fat out of the skillet. Reduce the healt to low. Cut the processed cheese and cream cheese into cubes, then add to the skillet with the sausage. Stir until the cheese is almost melted.
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2. Chorizo. The best sausage for cheese and crackers is Chorizo. Chorizo is a type of sausage that is made from pork and seasoned with a blend of spices, such as paprika, garlic, and chili powder. It is typically eaten as a snack or appetizer and can be served on its own or with a variety of toppings, such as cheese, crackers, or bread.
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Shape and Chill. Remove mixture from refrigerator and knead by hand for about 3 minutes. Using a kitchen scale divide meat evenly into four pieces. Roll each piece into about a 9-inch log. Place prepared logs on a quarter baking pan with rack, cover and return to the refrigerator for 16 more hours.
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10 oz Spicy Beef Summer Sausage (2) 5 oz Sweet & Smoky Turkey Summer Sausages; 4 oz Smoked Cheddar Blend; 4 oz Farmhouse Cheddar; 4 oz Three Cheese & Onion Blend (2) 4 oz Mission Jack Blend (2) 4 oz Jalapeรฑo Cheddar Blend; 2.5 oz Honey Pineapple Mustard; 2.25 oz Sweet Hot Mustard; 1.5 oz Olive Oil & Rosemary Crackers; 1.5 oz Golden Toasted.
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Saltines, water crackers, and stone ground wheat crackers are all great choices for a cheese and sausage platter, and they are the ones I typically use for entertaining. LITTLE EXTRAS GO A LONG WAY. Cheese and sausage can be pretty heavy on the pallet, so to help cut the fats, I like to serve an assortment of pickled relishes on the platter.
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Instructions. Start with the bulkiest items first. If you are using pickled relishes on the Meat and Cheese Tray, this could be a small bowl of pickles or olives. Place the cheeses on the platter. Add the meats around the cheeses. If using sliced sausages, arrange them in a fish scale pattern opposite.
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Directions. Slice and cook the sausage in a cast iron pan with a little oil. You can also do this on a BBQ. Heat until the sausage is a deep golden brown. Slice the cheddar cheese into 1/4โณ slices. Place the olives, pepperoncinis, dipping sauces and pimento cheese in small bowls to place on the board or platter.
How to Make a Cheese Platter with Summer Sausage The Anthony Kitchen
Instructions. Process cheddar cheese, flour, cornstarch, and salt together in a food processor until combined, about 30 seconds. Add butter and process until mixture resembles wet sand, about 20 seconds. Add water and pulse until dough forms large clumps, about 10 pulses.
