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Smoked Sausage & Cheese Board

This Smoked Sausage & Cheese board is a party staple trust me you will love it!

Sausage & cheese board
Sausage & Cheese Board

Indulge in a culinary symphony of savory delights with our smoked sausage and cheese board. Crafted to tantalize the taste buds and delight the senses, this exquisite spread features an array of premium smoked sausages and artisanal cheeses, meticulously curated for your enjoyment.

Prevent Overcooking: An ice bath rapidly cools the sausages, halting the cooking process to prevent them from becoming overcooked. This helps maintain their ideal texture and juiciness.

Better Appearance: Cooling the sausages quickly can help prevent wrinkling of the casing, which contributes to a more appealing appearance.

Safety: Rapid cooling can also help in controlling the growth of bacteria by bringing the sausages quickly through the temperature danger zone (40°F – 140°F or 4°C – 60°C), where bacterial growth is most rapid.

Using an ice bath is a common practice among professional sausage makers and home cooks alike to ensure the best possible final product.

Ingredients

  • 3-4 Texas Twinkie Sausages 
  • 3-4 Italian & cheese sausages 
  • 1-2 sleeves of club crackers 
  • 8 ounces of sliced cheddar cheese 
  • 8 ounces of sliced colby jack cheese 
  • Pickled Jalapenos
  • Bread & Butter pickle slices
  • Habanero Stuffed Olives
Ingredients pork and cheese

Instructions for Smoked Sausage & Cheese Board

Preheat your smoker to 200 degrees Fahrenheit(93°C) using hickory wood for that authentic flavor.

Begining

Indirectly smoke your sausages until they reach an internal temperature of 155 degrees Fahrenheit(68°C).

Smoke seshh before polar plunge

Once you’ve reached 155 degrees(68°C), carefully remove the sausages from the smoker and immerse them in an ice bath for 20 minutes to halt the cooking process.

After the 20-minute mark, take the sausages out of the ice bath and gently pat them dry. This step is crucial for achieving the perfect texture.

Sausage Polar Plunge

Return the sausages to your smoker and continue smoking until they reach an internal temperature of 158 degrees Fahrenheit.

Once the sausages hit 158 degrees(70°C) perfectly done and ready for the next step.

Remove the sausages from the smoker and allow them to cool for 10-15 minutes before slicing. This resting period helps to redistribute the juices for optimal flavor.

Now, slice the sausages into serving sizes, getting ready to assemble your delicious charcuterie board.

Gather your favorite charcuterie board and begin arranging the components. Add pickled jalapenos, habanero-stuffed olives, bread & butter pickle slices, cheese, crackers, and, of course, the beautifully sliced smoked sausages.

Sausage & cheese board
Sausage & Cheese Board

These Jalapeno Popper Stuffed Sausage have a similar flavor profile

Yield: 5

Smoked Sausage & Cheese Boards

Sausage & cheese board

Indulge in a culinary symphony of savory delights with our smoked sausage and cheese board. Crafted to tantalize the taste buds and delight the senses, this exquisite spread features an array of premium smoked sausages and artisanal cheeses, meticulously curated for your enjoyment.

Prep Time: 15 minutes
Cook Time: 3 hours
Total Time: 3 hours 15 minutes

Ingredients

  • 3-4 Texas Twinkie Sausages
  • 3-4 Italian & cheese sausages
  • 1-2 sleeves of club crackers
  • 8 ounces of sliced cheddar cheese
  • 8 ounces of sliced colby jack cheese
  • Bread & butter Pickles
  • Habanero Stuffed Olives

Instructions

  • Set your smoker to 200 degrees (i used hickory wood)
  • Smoke your sausages indirect till you reach an internal temperature of 155 degrees 
  • Once you hit 155 remove the sausages from your smoker and place in an ice bath for 20 minutes 
  • After 20 minutes remove your sausages from the ice bath and pat dry (This is a crucial step) 
  • Place the sausages back your smoker till they reach an internal temperature of 158 degrees 
  • Once they hit 158 degrees they are done 
  • Remove the sausages from your smoker and let them cool for 10-15 minutes before slicing 
  • Slice them up into serving sizes 
  • Grab your favorite charcuterie board and add on Habanero Stuffed Olives, cheese, crackers, sliced smoked sausage, bread & butter pickles

Notes

Putting smoked sausages in an ice bath mid-cook is a technique used to stop the cooking process immediately after they reach the desired internal temperature. Here are the key reasons for doing this:

Prevent Overcooking: An ice bath rapidly cools the sausages, halting the cooking process to prevent them from becoming overcooked. This helps maintain their ideal texture and juiciness.

Improve Texture: Sudden cooling can help the sausages retain a firm, plump texture by preventing the fats inside from continuing to cook and rendering out, which can cause sausages to become dry and shriveled.

Enhance Flavor: Stopping the cooking at the right moment ensures that the sausages maintain their optimal flavor. Overcooking can lead to a loss of flavors and an undesirable, tough texture.

Better Appearance: Cooling the sausages quickly can help prevent wrinkling of the casing, which contributes to a more appealing appearance.

Nutrition Information:

Yield: 1 Serving Size: 1
Amount Per Serving: Calories: 783Total Fat: 52gSaturated Fat: 18gCholesterol: 181mgSodium: 1836mgCarbohydrates: 27gSugar: 3gProtein: 26g

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