Fall Charcuterie Board with Summer Sausage
A fall charcuterie board with a Bridgford Summer Sausage ribbon, sharp cheddar, Honeycrisp apples, and honey. Check the notes for the trick that stops brown apple slices.
Servings: 16 servings
Equipment
- 1 wooden board about 15 inches round or 7 by 12 inches rectangle
Ingredients
- 1 pound Bridgford Summer Sausage sliced about 1/8 inch thick
- ½ pound sharp cheddar cubed
- ½ pound coastal cheddar or your favorite cheddar or jack cheese
- 3 small Honeycrisp apples sliced, soaked in honey or lemon water *see notes
- ¾ cup candied pecans
- ⅓ cup dried cranberries
- ¼ cup honey plus a little for drizzling
- 24 to 30 crackers
- 1 tablespoon honey for the apple soak (or 1 tablespoon lemon juice instead)
- 1 cup water for soaking the sliced apples
Instructions
- Stir 1 tablespoon honey into 1 cup water in a medium bowl. Soak the sliced apples for 3 to 5 minutes, then drain and pat dry.
- Place the small dish of honey on the board, slightly off center.
- Slice the summer sausage thin, about 1/8 inch. Overlap the slices in a winding ribbon across the board in a long "S" shaped pattern.
- Pile the cheddar cubes on either side of the ribbon, one kind on each side on opposite sides of the baord.
- Fill the gaps with candied pecans and dried cranberries. Fan the crackers in a loose row along one edge.
- Add the apple slices last so they stay fresh.
- Drizzle honey over the apples and cheddar right before serving.
- Set mini pumpkins, gourds, pomegranates, and few leaves around the board as decor (optional).
Notes
Soak the apple slices in honey water (1 tablespoon honey to 1 cup cold water) for 3 to 5 minutes and pat them dry to keep them from browning. 1 tablespoon of lemon to 1 cup of water works as a substitute.
Decorate with fall leaves, pomegranates, mini pumpkins or gourds.
